Spinach and Artichoke Grilled Cheese
with spinach and pear salad

Name: Spinach and Artichoke Grilled Cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 8 oz Artichoke hearts, frozen or canned, chopped; 6 oz Cheese, shredded provolone (sub slices, chopped); 1 Tbsp Oil, cooking; 4 oz Spinach, baby; 3 Tbsp Mayonnaise; 8 slices Bread, sandwich; 2 Tbsp Butter; 1 Pears, any variety, sliced; 2 tsp Mustard, Dijon; 2 tsp Honey; 2 tsp Vinegar, balsamic; 3 Tbsp Oil, olive; 6 oz Spinach, baby

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Everyone loves a grilled cheese and this version is a Cook Smarts classic that was first featured in 2016. It always gets great reviews from our community. A fresh salad with tart vinaigrette balances out the rich flavors.
Smarts: Both the grilled cheese and salad use baby spinach so that you can buy a big bag. If you prefer different greens for the salad, any will work.

Proteins

Cheese

Cuisines

American

Ingredients

Metric

Servings:

Spinach and Artichoke Grilled Cheese:

Garlic - 1 clove , chopped
Artichoke hearts, frozen or canned - 8 oz , chopped
Cheese, shredded provolone - 6 oz (sub slices, chopped)
Oil, cooking - 1 Tbsp
Spinach, baby - 4 oz
Mayonnaise - 3 Tbsp
Bread, sandwich - 8 slices
Butter - 2 Tbsp

Spinach and Pear Salad:

Pears, any variety - 1 , sliced
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Vinegar, balsamic - 2 tsp
Oil, olive - 3 Tbsp
Spinach, baby - 6 oz

Prep

Garlic / Artichoke hearts / Cheese - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
Pears - Slice pears.

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Make

Heat a non-stick frying pan or skillet over medium-high. Add oil and garlic and artichoke hearts to heated oil. Saute until garlic is fragrant, ~1 minute. Add spinach (portion for the sandwiches) and a pinch of salt. Saute until spinach is wilted and most of the liquid has cooked off, 3 to 4 minutes. Drain off an remaining liquid.
Transfer spinach mixture to a mixing bowl and allow to cool slightly. Stir in mayonnaise and cheese. Season with some salt and pepper, if needed.
Wipe out pan and return it to heat.
Assemble grilled cheese sandwiches by buttering one side of each piece of bread. Place half the slices of bread buttered-side down in hot pan. Top with spinach-artichoke filling and then add remaining bread, buttered-side up. Cook until bottom of bread is golden brown, ~3 minutes. Flip and cook on the other side until filling is completely melted, ~3 minutes more.
While sandwiches cook, whisk together mustard, honey, vinegar, and oil. Toss with pears and spinach.
Slice sandwiches and enjoy with salad on the side.

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