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Spinach and Artichoke Grilled Cheese
with frisee / pear salad

Active: 30 min Total: 30 min

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.

Tags

Ingredients

Servings:
4
Metric
Spinach and Artichoke Grilled Cheese:
  • 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
Frisee Salad with Pears:
  • 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

Serving Size: 1 serving
Servings Per Recipe 4
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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. Pears - Slice pears.
  3. Frisee - Chop frisee.

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Make

  1. 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.
  2. Transfer spinach mixture to a mixing bowl and allow to cool slightly. Stir in mayonnaise and cheese. Season with 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 oil. Toss with pears and frisee.
  6. Slice sandwiches and enjoy with salad on the side.

Nutrition Facts

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Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (166)
Gluten-free (5)
Paleo (18)
Vegetarian (11)

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.

By: Sundi
Posted: Feb 12, 2017
Diet: Paleo
0 Helpful

Grilled 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).

By: Nada
Posted: Aug 22, 2016
Diet: Original
0 Helpful

The salad is a must since the sandwich is very rich

By: Matt
Posted: May 24, 2016
Diet: Original
0 Helpful

So so yum

By: Jennifer
Posted: May 17, 2016
Diet: Original
0 Helpful

I think if I make this again, I will chop the spinach or use a Blender to make the filling creamy and easier to eat.

By: Samantha
Posted: May 08, 2016
Diet: Original
0 Helpful

Very, very greasy and really bland. Would not make again.

By: Karissa
Posted: Apr 12, 2016
Diet: Original
0 Helpful