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!
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.
STEP 2
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 cup) and saute until wilted. Remove spinach from skillet, place into the bowl.
STEP 3
Add Monterey Jack Cheese (1/3 cup) and Parmesan Cheese (2 tablespoon).
STEP 4
Add Sour Cream (1 tablespoon).
STEP 5
Top with Sriracha (1/2 teaspoon), Sea Salt (1 pinch) and mix the entire mixture well.
STEP 6
Spread each slice of Sourdough Bread (4 slice) with Cream Cheese (2 tablespoon).
STEP 7
Top two slices of bread with spinach and artichoke filling. Make sandwiches with the two remaining slices of bread.
STEP 8
Heat Butter (1 tablespoon) in a skillet over medium-low heat.
STEP 9
Add sandwiches and grill until each side is golden and the insides are melty warm.
STEP 10
Serve immediately. Enjoy!
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Sergio at SideChef
It is! So good, gooey on the inside, crunchy on the outside. Remember to add the recipe to your cookbooks for easier access in the future! 😁