Spinach and Artichoke Grilled Cheese
with frisee / pear salad
Turn addictive spinach-artichoke dip into a creamy filling for grilled cheese sandwiches. A frisee and pear side salad balances the rich sandwiches with tart and sweet notes.
Ingredients
- Garlic - 1 clove, chopped
- Artichoke hearts, frozen or canned - 8 oz, chopped
- Cheese, provolone - 6 oz, shredded or thinly sliced
- Oil, cooking - 1 Tbsp
- Spinach, baby - 5 oz
- Mayonnaise - 3 Tbsp
- Bread, sandwich - 8 slices
- Butter - 2 Tbsp
- Pears, any variety - 1, sliced
- Frisee (sometimes called curly endive; sub any salad greens) - 4 bunches, chopped
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Vinegar, red or white wine - 2 tsp
- Oil, olive - 3 Tbsp
Nutrition Facts
Prep
- Garlic / Artichoke hearts / Cheese - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead.)
- Pears - Slice pears.
- Frisee - Chop frisee.
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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 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 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 frisee.
- Slice sandwiches and enjoy with salad on the side.
Nutrition Facts
Reviews
Ratings
50 reviews
This was very easy and delicious. I didn't have time to marinate the meat for more than a few minutes, so reserved half the marinade for a stronger flavor at the end. Yum! Used chicken stock instead of wine and it was great.
0 HelpfulGrilled cheese was amazing. Did not have frisée so used salad mix and was not as enthusiastic about salad--still good though. Best part was that it took 30 minutes and fancy grilled cheese served. Will definitely make again. Would recommend a griddle for the cheese part as it makes it super easy to do four sandwiches at once (325 degrees worked for me).
0 HelpfulI think if I make this again, I will chop the spinach or use a Blender to make the filling creamy and easier to eat.
0 Helpful