This Twist On The Classic Grilled Cheese Is Heavenly

Untitled-d4Photo: Courtesy of Joy the Baker.
I’m not much for national food holidays; it seems like every day there’s something to celebrate. We could get tipsy on National Mulled Wine Day, which, strangely, is celebrated on March 3. We could bust out a spoon for National Nutella Day. We could get our fingers greasy on National Fried Chicken Day. I’m actually thinking of changing my birthday to May 14, National Buttermilk Biscuit Day.
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I know what you’re thinking — when is National Grilled Cheese Day? Surely this perfect food must have a day of remembrance. I’ll tell you what: grilled cheese is so special that it has, not just a day, but an entire month of celebrating.
This is something I can get behind. I want this grilled cheese sandwich to taste exactly like spinach artichoke dip smashed between two buttery slices of bread!
Untitled-4Photo: Courtesy of Joy the Baker.
Ingredients
Splash of olive oil
1 small clove garlic
3 cups (or 3 big handfuls) baby spinach
4 slices bread (I used sourdough)
About 2 tablespoons cream cheese
1/3-1/2 cup grated or crumbled jack cheese
2 tablespoons grated Parmesan cheese
1/2 cup coarsely chopped canned artichoke hearts, drained
1 heaping tablespoon sour cream
1/2 to 1 teaspoon sriracha
Large pinch of sea salt
1 tablespoon butter, for grilling the sandwiches
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Untitled-5Photo: Courtesy of Joy the Baker.
Instructions
1. In a small skillet, heat olive oil over medium-low heat. Add garlic and saute for 30 seconds. Add spinach leaves and saute until wilted. This should happen quickly. Spinach just wilts in a hot pan. Remove spinach from skillet, place in a medium bowl and set aside.
2. Spread each slice of bread with a bit of cream cheese. You don’t need much. We’re using it as edible sandwich glue.
3. Squeeze or press as much liquid as possible out of the canned artichoke hearts using a paper towel.
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4. To the bowl of sautéed spinach add, jack cheese, Parmesan cheese, chopped artichoke hearts, sour cream, sriracha, and salt. Stir until combined.
5. Top two slices of bread with spinach and artichoke filling. Make sandwiches with the two remaining slices of bread.
6. Heat butter in a skillet over medium-low heat. Add sandwiches and grill until each side is golden and the insides are melty warm. Serve immediately.