Did you know April was Grilled Cheese Month? Somehow we missed that (we’ve been a bit preoccupied lately). But, it must have been in our subconscious, because we had a recent craving!
Our original inspiration for this sandwich was a combination of the extraordinary collection of grilled cheese variations on Closet Cooking, a blog we’ve been following for years, and a spinach artichoke melt we made a while back to meld the deliciousness of spinach artichoke dip into sandwich form.
The result is gooey and totally delicious – similar to the famous dip, but in meal form. We went heavy on the spinach in this recipe to take full advantage of the goodness of dark leafy greens. The magic ingredient is sour cream – just a bit on each sandwich transforms it from the ordinary grilled cheese.
We also took a tip from Closet Cooking to use shredded cheese, and were pleased with the result – it had great overall consistency. We also put cheese above and below the filling, which helped to increase the overall cheesy-ness.
There’s something about a toasted cheese sandwich that just doesn’t get old. At least, it hasn’t yet!
- Fresh spinach – enough for about 3 cups chopped
- Canned artichoke hearts – about 3 (around 6 ounces)
- 2 cloves garlic
- 1 tablespoon olive oil
- 2 tablespoons sour cream
- 1 cup shredded cheese (we used a blend of mozzarella, Monterrey jack and provolone)
- 4 pieces bread
- Kosher salt
- Butter or more olive oil)
- Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.
- Heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of kosher salt, and saute for a few minutes until just limp. Add the artichokes and saute for another minute or so, until heated through. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt.
- Spread butter (or olive oil) on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread some shredded cheese, the spinach artichoke filling, some more cheese (1/2 cup cheese per sandwich), and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.