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Spinach and Artichoke Grilled Cheese
and green salad with pears

Active: 40 minTotal: 40 min

This creamy, vegetable-loaded grilled cheese sandwich is a comfort food classic that always gets great reviews when we feature it in meal plans. It's like having a warm spinach and artichoke dip that you can hold in your hand! This meal was last featured in 2018.

Ingredients

Servings:
4
Metric
Spinach and Artichoke Grilled Cheese:
  • Garlic - 2 cloves, chopped
  • Artichoke hearts, frozen or canned - 8 oz, chopped
  • Cheese, provolone - 6 oz, shredded or finely chopped
  • Oil, cooking - 1 Tbsp
  • Baby spinach - 5 oz
  • Mayonnaise - 3 Tbsp
  • Bread, sandwich - 8 slices
  • Butter - 2 Tbsp
Green Salad with Pears:
  • Lettuce, green leaf - 6 oz, chopped (sub any salad greens)
  • Pears, any variety - 1, sliced
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

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

Make

  1. Heat a non-stick frying pan or skillet over medium-high heat. Add oil, garlic, and artichoke hearts to heated oil. Saute until garlic is fragrant, ~1 minute. Add spinach and a pinch of salt. Saute until spinach is wilted and most of the liquid has cooked off, 3 to 4 minutes.
  2. 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.
  3. Wipe out pan and return it to heat.
  4. 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.
  5. While sandwiches cook, whisk together mustard, honey, vinegar, and olive oil. Toss with pears and lettuce.
  6. Slice sandwiches and enjoy with salad on the side.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

This meal has 21 reviews

Used an artichoke tapenade with kale, and it was amazing. Used brioche. We ate some of the leftovers with Triscuits. It's basically a dip in a sandwich.

By: Kristine
Posted: Mar 27, 2020
Diet: Original

My husband is a super grilled cheese fan and he says this is possibly one of the best he's ever had. Definitely a favorite!

By: Olivia
Posted: Mar 25, 2020
Diet: Vegetarian

Love this dish. I skipped the mayo and added a red onion. I also added homemade croutons to the salad... delish!!

By: Kristine
Posted: Mar 22, 2020
Diet: Gluten-free

Solid. Eaten by all.

By: Kathy
Posted: Mar 18, 2020
Diet: Original

The sandwiches are the shizzy. The salad needed some nuts or blue cheese or something.

By: Nathan
Posted: Mar 18, 2020
Diet: Original

Maybe I should have added more salt and pepper, but I thought these were just Ok.

By: Namrita
Posted: Mar 16, 2020
Diet: Original