A spinach and artichoke dip marries a grilled cheese for a delicious, veggie packed sandwich!
Simply mix the veggies and cheese with some garlic and lemon zest and smoosh it between two slices of bread. A large sando can be a stand alone meal or eat half served with this week’s Broccoli Cheddar Soup (or any soup).
Ingredient highlight
Artichokes! Are a great source of potassium, magnesium, iron, vitamin C, folic acid, and protein. They contain a specific type of fiber called inulin, which is a prebiotic that is important for maintaining a healthy gut.
Servings 2 large or 4 small (2.5 cups filling)
Prep Time 15 minutes 
Cook Time 12 minutes Ingredients
- 2 cups (about 7 oz) frozen spinach, thawed, excess water squeeze out
- 1 cup chopped artichoke hearts, canned or thawed from frozen, about 8-10 oz
- ½ cup fresh parsley or dill, chopped (optional)
- 1 cup (3 oz) grated mozzarella cheese
- ½ cup (2 oz) grated parmesan cheese
- 1-2 cloves garlic, grated or minced
- 1 tsp black pepper
- Zest from 1 lemon (optional)
- 4 slices bread*
- Olive oil or butter
- *A country style sourdough is the best type of bread for any grilled cheese, but any variety will work!
- Add protein! ~ Add about 1 cup of shredded or chopped chicken.
- Note: ~ this recipe is designed to serve two people as a stand alone meal. If you’re serving with soup or adding chicken, it can serve 4 people.
Instructions
- If using the oven method, preheat the oven to 425F or 400F convection or you can cook these in a skillet.
- In a medium bowl, add the spinach, artichoke, herbs (if using), cheeses, garlic, pepper, and lemon zest (if using). Use your hands to mix well to combine.
- Brush the outside of each slice of bread with oil or spread on a thin layer of butter. Flip the bread over, oiled side down.
- Scoop the mixture onto the bread (about 1 heaping cup per sandwich). You really want to load it up and pack it down into a compact layer). Top with the other corresponding slice to form your sandwich.
- For the crispiest result, you can cook these in a covered skillet over medium heat until crispy and golden on both sides or use the oven method, described below.
To make in the oven:
- Place the sandwiches on a baking sheet (you can place parchment under for easier cleanup). Place another baking sheet on top of the sandwiches, then place a heavy skillet (like a cast iron) on top of that to weigh it down. If you don’t have another baking sheet, you can use a baking dish, etc…You just want something oven-safe to weigh the sandwiches down.
- Bake for about 6 minutes, then remove the top baking sheet/skillet and bake for another 6 minutes or until crispy. Slice and serve!
Items you can prep ahead (optional)
- Thaw and squeeze water out from 2 cups frozen spinach
- Chop 1 cup artichoke hearts
- Chop ½ cup fresh parsley or dill (optional)
- Grate 1 cup mozzarella cheese
- Grate ½ cup parmesan cheese
- Mix together the filling
- You can make the grilled cheese and reheat it in the oven, toaster oven, or covered skillet
Substitutions:
- To make vegan, use a vegan cheese alternative.
- To make gluten-free, use gluten-free bread or a gluten-free tortilla and turn it into a quesadilla.
- Use any combination of melty cheese – cheddar, gruyere, etc…
- Use all spinach or all artichoke. Or use any other cooked veg!
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Microwave the grilled cheese for 30-60 seconds or until the cheese is melty. Then pan-fry it in a bit of oil or butter to get it crispy again on the outside.
- You can also just reheat it in a covered skillet with a splash of water to create steam. Or in a 300F oven for 10-15 minutes.
- Serve leftovers with any soup!
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