Wednesday, May 7, 2014

Spinach-Artichoke Grilled Cheese

I love love love spinach-artichoke dip.  There's something that's just so decadent and delicious about it...but then it has vegetables in it, so I can lie to myself and feel at least 3% virtuous.  :)  This sandwich combines all the best things about spinach-artichoke dip into a slightly more portable form.  Plus, you really can't go wrong with toasty, crispy, golden-brown bread around a creamy, cheesy filling.  This is definitely a rich sandwich, but it is so delicious...I highly recommend treating yourself with this beauty next time you need a pick me up!


Spinach-Artichoke Grilled Cheese (adapted from Prevention RD, original recipe here)
Serves 4

5 ounces raw baby spinach
14-ounce can artichoke hearts, drained and chopped
5 ounces Neufchatel cheese, softened
1 ounce feta cheese, crumbled
1 ounce part-skim mozzarella cheese, grated
Salt and pepper
8 slices bread

1. Steam the spinach until wilted.  Let cool slightly, and then squeeze out as much liquid as possible.  Chop coarsely.
2. Combine the steamed spinach, artichoke hearts, Neufchatel cheese, feta cheese, and mozzarella cheese in a bowl.  Season with salt and pepper, and stir to combine well.
3. Lay out your bread, and spread one side of each piece of bread with the mayonnaise.  (You can also use softened butter -- I just prefer mayo.)
4. Heat you skillet over medium heat -- you can work in batches, or heat up two skillets to fit all the sandwiches at once.  For each sandwich, layer a piece of bread (mayo-side-down), a quarter of the cheese mixture, and then another piece of bread (mayo-side-up).  Cook the sandwiches until golden brown on both sides.  If the cheese seems to need help melting, you can pop a lid onto the skillet for a few minutes.

1 comment:

  1. Spinach-artichoke dip and grilled cheese sandwiches are both in the top 10 of my favorite things to eat list. Now I see them together in a sandwich? Be still my heart. Best idea ever!