Spinach and Artichoke Grilled Cheeseand green salad with pears
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.
- 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
- 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
- Garlic / Artichoke hearts / Cheese - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
- Lettuce / Pears - Prep as directed.
- 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.
- 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 olive oil. Toss with pears and lettuce.
- Slice sandwiches and enjoy with salad on the side.
Would normally not make this but put calories aside and enjoyed every bite. Sourdough bread was really good with it too!0 Helpful
Made this with some homemade tomato soup and had an AMAZING dinner0 Helpful
A little decadent for a weeknight for me but it was a delicious treat. I didn't have provolone so used a combination of other cheeses I had laying around.0 Helpful
This was easy and fantastic! We will for sure make this again!0 Helpful
Added a couple of ounces of parmesan to the mixture and a slice of provolone on top of the mixture. Next time might try open faced under the broiler, but they were delicious and very filling.0 Helpful
When I make this next, I'll add in more garlic!0 Helpful