5 from 3 votes
Spinach and Artichoke Grilled Cheese Sandwich
Crafted with ease and taste in mind, this recipe is a great choice.
Servings:
4
Course:
Lunch
Cuisine:
American
Ingredients
- 2 tablespoons olive oil , divided
- 2 cloves garlic , sliced thinly
- 1 cup spinach chopped roughly, fresh
- 4-6 artichoke hearts drained and sliced, canned in water
- ½ cup tomatoes chopped, sun dried
- ⅓ cup ricotta cheese
- ⅓ cup Parmesan Cheese grated
- 8 ounces mozzarella fresh mozzarella, grated, fresca
- 4 lices sourdough bread
- 4 tablespoons butter
Instructions
- Add 1 tablespoon of olive oil to a small saucepan and heat over medium heat then add 1 clove of the sliced garlic and cook for 5-7 minutes, lowering the heat so the garlic doesn’t burn but just steeps in the garlic oil and becomes fragrant. Remove from heat and set aside to cool.
- In a small bowl mix the ricotta cheese and parmesan cheese and mix. Add the cooled garlic olive oil and mix in.
- Sauté the remaining garlic slices in the remaining tablespoon of olive oil for 1 minute over medium high heat. Add the chopped spinach and artichoke hearts, season with kosher salt and cook for about 4 minutes or until spinach begins to wilt. Remove from heat and cover with a lid to keep warm.
- Spread butter on one side of each slice of bread, then stack the two buttered sides together and repeat with the other 2 slices. Sprinkle the bread with a handful of the grated fresh mozzarella, then a layer of the spinach and artichoke hearts and half of the sun dried tomatoes. Add half of the ricotta cheese mixture and top with additional mozzarella cheese.
- Place bread, buttered side down, in a non-stick fry pan over medium-high heat. Cover with lid and let cook for 3-4 minutes or until golden.
- Reduce heat to medium and flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and the cheese has melted. The second side will cook faster than the first so watch carefully. Slice in half and enjoy hot.
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