You know those days when nothing but a warm, gooey sandwich will do? Well, this Spinach Artichoke Grilled Cheese is where your taste buds find solace—it’s like a comforting hug in culinary form. Imagine biting into a golden crust, with the creamy spinach-artichoke filling oozing like the plot twists in your favorite TV drama.
Steps
- Thaw the frozen chopped spinach and squeeze out as much water as possible, resulting in about 1/2 cup of spinach after squeezing.
- Drain the artichoke hearts and chop them into small, bite-sized pieces.
- In a large bowl, combine the chopped spinach, artichokes, shredded mozzarella, grated Parmesan, mayonnaise, garlic powder, crushed red pepper, salt, and pepper. Mix until all ingredients are well combined.
- If using focaccia, slice the bread to have a top and bottom piece; if using other bread, spread a thin layer of butter on the outside of each slice.
- Place about 1 cup of the spinach artichoke mixture between two slices of bread, ensuring the buttered sides are facing outwards.
- Cook the sandwiches in a skillet over medium-low heat until the bread is golden brown and the filling is melted, then serve immediately.
Ingredients
- 1/4 lb. frozen chopped spinach
- 1/2 of a 12 oz. jar quartered artichoke hearts in water
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1/8 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper (optional)
- 1/8 teaspoon salt
- Freshly cracked black pepper
- 2 pieces focaccia bread
- 2 teaspoons butter (optional)
Nutritional Values
Calories: 1143.26kcal | Carbohydrates: 93.96g | Protein: 45.8g | Fat: 65.68g | Sodium: 3041.96mg | Fiber: 15.74g
FAQ
- What is the difference between a melt and a grilled cheese?
- A melt is essentially a grilled cheese that includes additional ingredients like vegetables or meat, whereas a classic grilled cheese focuses solely on cheese. Although there’s a technical distinction, the term “grilled cheese” is more commonly searched for online, leading to its more frequent use.
- Can I use a different type of bread instead of focaccia for this recipe?
- Absolutely! While focaccia is sturdy and crisps well, you can use any bread you prefer. If using a different bread, consider spreading a bit of butter on each slice to achieve a golden brown, crispy exterior. Alternatively, you can use a tortilla to make a quesadilla version.
- Is it possible to use fresh spinach instead of frozen?
- Yes, fresh spinach can be used. Simply chop it and sauté briefly in a skillet to remove excess moisture, then proceed with the recipe as directed.
- How many sandwiches does this recipe make?
- The recipe yields about 2 cups of sandwich filling, sufficient for making two large grilled cheese sandwiches or four smaller ones.
- Can the spinach artichoke filling be prepared in advance?
- Yes, the filling can be made ahead of time and stored in the refrigerator for 4-5 days, allowing you to prepare sandwiches or quesadillas whenever you wish.
Tips
- When using fresh spinach, chop and sauté it briefly in a skillet to remove excess moisture before adding it to the filling. This will prevent a soggy texture in your sandwich.
- If you’re opting for a bread other than focaccia, consider spreading a bit of butter on the outside of each slice. This will help achieve a golden and crispy exterior when grilling.
- The sandwich filling can be prepared in advance and stored in the refrigerator for 4-5 days. This allows for quick assembly of sandwiches or quesadillas throughout the week.
- For a variation, try using the filling inside a tortilla to make a quesadilla, offering a different yet delicious twist on the original recipe.
Equipment
- Large Skillet – A high-quality skillet is essential for evenly cooking the grilled cheese sandwiches to a golden brown.
- Enamelware Tray – While not essential for making the recipe, it is mentioned as part of the serving suggestion and may be something people want to purchase for presentation.
