This sandwich is packed full of some of our favorite healthy yet delicious combos spinach and artichoke hearts. Add cheese and bread to this combo and I am SOLD!
I love this recipe because you don't need a ton of fresh produce on hand. Often times I'm pulling the artichokes out of the pantry and spinach from the freezer and dinner is done. Perfect for when you're in a bind but craving something delicious.
I also always save leftover soup in a freezer bag, label it and toss it in the freezer so with a sandwich like this iI'm reaching in for some of my leftover Pumpkin Tomato Soup for dunking!
What makes this grilled cheese unique is the parmesan crust.
It doesn't take much butter or parmesan to make an impact either. The parmesan crisps to the bread and the butter helps to make everything brown and sizzle, just the way we like it!
Spinach and Artichoke Parmesan Crusted Grilled Cheese
1 Serving | Cook time: 6 minutes
Notes: perfect dunked in a warm bowl of soup or alongside a fresh salad or even a crispy batch of French fries!
2 slices of bread (sourdough is my go to but here I used a sprouted multigrain slice)
1 clove garlic minced
1 cup fresh spinach, chopped or 1/4 cup frozen chopped spinach, defrosted and excess water squeezed out
3-4 canned artichoke hearts, roughly chopped and excess water strained
1 tsp parmesan
1 oz mozzarella cheese
1 oz havarti cheese
1/2 tsp softened butter
If using fresh spinach, sauté spinach and garlic in a pan until spinach has wilted. Toss in chopped artichoke hearts to heat through. For frozen spinach this step can be skipped and everything can be combined in a bowl.
Assemble the grilled cheese: layer a slice of bread, 1/3 cheese mixture, 1/2 garlic/spinach/artichoke mixture, next third of cheese, remaining garlic/spinach/artichoke, remaining cheese and secure with second slice of bread.
Heat a cast iron skillet, pan or flat top on the stove. Spray with nonstick olive oil spray.
Brush top slice of bread with half the butter and sprinkle with half the parmesan.
Place sandwich butter and parmesan side down on the hot pan.
Optional: press the sandwich using a weight (I use another cast iron or pan).
Remove the weight after 2-3 minutes, brush top slice of bread with remaining butter and parmesan.
Flip the sandwich and cook for another 2-3 minutes or until the cheese is fully melted and the bread is brown and crispy.
Remove from heat, cut in half and enjoy!
Screenshot/Printer Friendly Version:
Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.