Enjoy this gooey, flavorful and seasonal twist on a classic grilled cheese. Sandwiches are very personal so the ingredients above are entirely flexible and up to you!
Extra-Virgin Olive Oil
Fresh Baby Spinach
Monterey Jack Cheese
Squeeze or press as much liquid as possible out of the
Artichoke Hearts (1/2 cup)
using a paper towel.
Coarsely chop the artichoke hearts and add to a bowl.
In a small skillet, heat
Extra-Virgin Olive Oil (1 dash)
over medium-low heat. Add
Garlic (1 clove)
and saute for 30 seconds. Add
Fresh Baby Spinach (3 cups)
and saute until wilted. Remove spinach from skillet, place into the bowl.
Monterey Jack Cheese (1/3 cup)
Parmesan Cheese (2 Tbsp)
Sour Cream (1 Tbsp)
Sriracha (1/2 tsp)
Sea Salt (1 pinch)
and mix the entire mixture well.
Spread each slice of
Sourdough Bread (4 slices)
Cream Cheese (2 Tbsp)
Top two slices of bread with spinach and artichoke filling. Make sandwiches with the two remaining slices of bread.
Butter (1 Tbsp)
in a skillet over medium-low heat.
Add sandwiches and grill until each side is golden and the insides are melty warm.
Serve immediately. Enjoy!
Nutrition Per Serving
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