April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 9. See all of our grilled cheese sandwiches >> here << .
We have plenty of grilled cheese sandwiches coming up with ham, asparagus and even hard boiled eggs, so don’t think we’re ignoring all the leftovers from yesterday’s Easter brunches, lunches, and dinners. We just really missed Hot Spinach and Artichoke Dip that we’re used to seeing at big food gatherings, so we made one today…
This sandwich follows the same model as the Sauteed Mushrooms and Swiss Grilled Cheese. You grill the bread and cheese first, then add the fillings afterward.
We weren’t expecting this to happen, but we kind of love that because we used shredded cheese rather than slices, little shreds fell off the sides of the bread, giving the sandwich the same effect as the actual dip when broiled in a small crock or mini cast iron skillet – crispy, crunchy, toasted cheese bits attached to the bread.
Most Spinach and Artichoke Dips contain lots of other “creamy” things like mayonnaise, sour cream, and/or cream cheese. We left those out this (though we wouldn’t be opposed to spreading a thin layer of garlicky aioli on the bread under the cheese). We just stuck with shredded melty cheese and Parmesan.
The sandwich is so awesomely delicious. And hey, if you make it by spreading some actual spinach and artichoke dip between two slices of bread and grilling it in gobs of melted butter, we think that’s pretty awesomely delicious, too.
Spinach and Artichoke Grilled Cheese
makes 1 sandwich
1 tablespoon softened butter
1 tablespoon olive oil
2 slices whole grain and seed bread
½ cup shredded mozzarella cheese (or jack)
2 handfuls spinach sauteed in about 1 teaspoon butter with half clove finely minced garlic
chopped marinated artichokes
2 tablespoons grated Parmesan cheese
salt and pepper to taste
Heat 1 tablespoon olive oil and 1 tablespoon butter in a frying pan over medium low heat. Place 2 slices of bread in pan, then pile half of shredded cheese on one slice and half of shredded cheese on the other slices. Cook the bread until golden brown and the cheese is melted.
Remove the grilled bread from the pan. Place sauteed spinach on melted cheese on one slice of bread. Sprinkle with Parmesan cheese. Arrange marinated artichokes on top, then season with a pinch of salt and pepper. Close/cover the sandwich with the other slice of grilled bread.