Spinach and Artichoke is one delicious combination. It’s most notorious in dip form, but I’ve put it on pizza, I’ve put it in pasta, and now I’ve put it inside a grilled cheese sandwich. And let me tell you, it was a wonderful decision.
If I’m going to be honest, I haven’t had a grilled cheese sandwich in god knows how long. I don’t think I’ve made one for myself since moving to Los Angeles over a year ago, and before that? I’m not sure.. We used to have these amazing grilled cheeses at school in the dining hall and it was definitely a treat to have one because, well, they were COATED in butter. I love butter but still.. I couldn’t do one of those every day.
So when brainstorming fun, quick, and delicious lunches, I realized that I was craving sandwiches. I made a list of ideas but when I wrote down grilled cheese, I was sold. And making a spinach and artichoke grilled cheese sounded like an even better idea.
What’s great is that there isn’t a lot going on inside the sandwich. The ingredients are pretty straight forward but the way they come together is perfect. The marinated artichokes (I use these ones from Trader Joe’s) have extra flavor without having to add it yourself, the sour cream adds just enough tang and the fontina cheese melts up great. It’s quick and easy to pull together but it doesn’t taste like it.
A win-win I would say, especially if you get to eat it.
Spinach and Artichoke Grilled Cheese
makes 1 sandwich
1 cup packed spinach
2/3 cups marinated artichoke hearts
1 tablespoon butter, softened
1 tablespoon sour cream
1/2 cup (~1.5 oz) freshly shredded fontina cheese
2 pieces bread
Salt & Pepper, to taste
In a medium pan, melt 1/2 tablespoon butter. Add spinach, stirring until leaves start to wilt. Add in artichoke hearts and remove from heat once artichoke hearts are heated through and the spinach has wilted. Stir in sour cream. Add salt and pepper.
Heat a griddle pan or a large pan over medium heat. Spread other 1/2 tablespoon butter on outer sides of bread. Place one slice, butter side down. Add half the cheese, followed by the spinach artichoke mixture. Add rest of cheese and place top slice on, butter side out. Cook for 2-4 minutes per side, or until both sides are golden brown and cheese has melted.
[source: a Confectionary Tales original]