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Spinach and Artichoke Grilled Cheese
with frisee and pear salad

Active: 30 minTotal: 30 min
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We creatively turn addictive spinach-artichoke dip into a creamy filling for grilled cheese sandwiches that is suited for adult tastes, but the young ones will be asking for more too. Pair it with a frisee and pear salad that balances out these rich sandwiches with tart and sweet notes.


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, balsamic - 2 tsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  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.


  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.

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This meal has 53 reviews

I found this to be a lot of work for a just-OK grilled cheese. I think next time I'd cut the mayo.

By: Marin
Posted: Dec 13, 2018
Diet: Original

Very tasty and easy! Well done!

By: Alice
Posted: Sep 06, 2018
Diet: Original

SO GOOD! Best of both worlds: grilled cheese sandwiches and spinach artichoke dip. There was nothing I didn't love about this sandwich.

By: Jill
Posted: Jul 03, 2018
Diet: Vegetarian

I wasn't expecting to like this as much as I did! Delicious. I skipped the mayo.

By: Samantha
Posted: Apr 29, 2018
Diet: Original

Added Parmesan. No mayo.

By: Katie
Posted: Mar 22, 2018
Diet: Original

The salad was so simple yet surprisingly delicious. We used jarred (pre-spiced) artichokes so skipped adding more spices to the sandwich mixture, and no mayo because of an egg allergy, but it was still delicious.

By: Rae
Posted: Feb 06, 2018
Diet: Gluten-free