Description
A rich and melty grilled cheese sandwich filled with a creamy spinach and artichoke mixture, toasted to golden perfection for a comforting twist on a classic favorite.
Ingredients
- 4 slices bread
- 2 cups fresh spinach (chopped)
- 1 cup canned or jarred artichoke hearts (chopped)
- 2 garlic cloves (minced)
- 120 g cream cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons butter or olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a pan over medium heat and sauté garlic and spinach until wilted.
- Remove from heat and mix in chopped artichokes, cream cheese, mozzarella, and parmesan until creamy and well combined.
- Season the mixture with salt and black pepper.
- Spread butter or drizzle olive oil on one side of each bread slice.
- Place one slice of bread, buttered side down, onto the pan and spread the spinach artichoke mixture on top.
- Top with another slice of bread, buttered side facing up.
- Cook for 3–5 minutes per side, pressing gently, until golden brown and crispy and the cheese is melted.
- Remove from pan, let cool slightly, slice, and serve warm.
Notes
- Use frozen spinach if needed, but thaw and drain well.
- Choose sturdy bread like sourdough for best results.
- Add cooked chicken for extra protein.
- Include extra cheese like cheddar or provolone for more richness.
- Reduce cream cheese and add Greek yogurt for a lighter version.
- Store leftovers for up to 1 day in the refrigerator.
- Reheat in a skillet to maintain crispiness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
