Spinach and Artichoke Grilled Cheese
with frisee / pear salad

Name: Spinach and Artichoke Grilled Cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 8 oz Artichoke hearts, frozen or canned, chopped; 6 oz Cheese, provolone, shredded or thinly sliced; 1 Tbsp Oil, cooking; 5 oz Spinach, baby; 3 Tbsp Mayonnaise; 8 slices Bread, sandwich; 2 Tbsp Butter; 1 Pears, any variety, sliced; 4 bunches Frisee (sometimes called curly endive; sub any salad greens), chopped; 2 tsp Mustard, Dijon; 2 tsp Honey; 2 tsp Vinegar, red or white wine; 3 Tbsp Oil, olive

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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

Metric

Servings:

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

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.

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