Spinach and Artichoke Grilled Cheese
and green salad with pears
- 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.
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Heat a non-stick frying pan or skillet over medium-high heat. Add cooking 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.