Spinach Artichoke Grilled Cheese

All the Hot, Gooey Glory of Spinach Artichoke Dip, Smothered in Puddles of Melted Fontina

This spinach and artichoke grilled cheese is a garlic obliteration. It will ruin your breath for days, but you’ll be so sexually satisfied by it you won’t even care. It’s all velvety, stretchy cheese perfection with some veggies in there, swimming in cheese as if that’s where they belonged.

You can use any good melter, but I prefer Fontina for it’s mild, tangy flavor and slight funk. She really works it next to the cloves on cloves of garlic that I grated into this bad boi. I recommend using Asiago and Provolone, too.

Spinach Artichoke Grilled Cheese

Makes 2 sandwiches
Heavily adapted from this open-faced toastie from Deb Perelman

Ingredients//

Equipment//

• Nonstick pan
• Mesh sieve + a bowl to catch the juices
• Spatula

Method//

1. Pour olive oil into the pan and heat over medium.
2. Add shallots and a little salt, then cook for about 5 minutes until they’re golden and fragrant.
3. Toss in the spinach and stir until it’s all wilted, about 3 minutes.
4. Add the garlic, artichokes, and lemon juice. Stir to combine, then cook for 5 more minutes.
5. Let cool, then place mixture in a sieve over a bowl. Squeeze the spinach mixture to release as much liquid as possible. 
6. Add the chevre to the spinach mixture and toss until combined.
7. Spread 1/2 the mixture onto one side of the sourdough. Layer Fontina on top, then close the sandwich.
8. Smear both of the outer sides of the sourdough with mayo.
9. Cook over medium for 5 minutes on each side, until outside is golden brown and delicious.
10. Repeat with the other sandwich, then go to town on that thang!

Notes //

• Save that spinach juice and use it as a dressing for a grain salad. It adds a ton of delicious lemon garlic flavor! 

Spinach Artichoke Grilled Cheese

2019-04-11 20:34:46

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Ingredients

1. 2 shallots, sliced
2. 1 teaspoon olive oil
3. 3 cups baby spinach, rinsed and dried
4. 2 oil-marinated artichoke hearts, drained and chopped
5. 3 large garlic cloves, grated
6. 2 teaspoons lemon juice
7. 2 oz. fresh chèvre, at room temperature
8. 4 ½"-thick slices sourdough
9. 4oz fontina cheese, sliced
10. 2 teaspoons mayonnaise

Instructions

1. Pour olive oil into the pan and heat over medium.Add shallots and a little salt, then cook for about 5 minutes until they're golden and fragrant.
2. Toss in the spinach and stir until it's all wilted, about 3 minutes.
3. Add the garlic, artichokes, and lemon juice. Stir to combine, then cook for 5 more minutes.
4. Let cool, then place mixture in a sieve over a bowl. Squeeze the spinach mixture to release as much liquid as possible.
5. Add the chevre to the spinach mixture and toss until combined.
6. Spread 1/2 the mixture onto one side of the sourdough.
7. Layer Fontina on top, then close the sandwich.
8. Smear both of the outer sides of the sourdough with mayo.
9. Cook over medium for 5 minutes on each side, until outside is golden brown and delicious.
10. Repeat with the other sandwich, then go to town on that thang!

Adapted from Spinach and Artichoke Melts by Deb Perelman

Adapted from Spinach and Artichoke Melts by Deb Perelman

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