Description
Your favorite dip turned into a gooey, crisp vegetarian grilled cheese sandwich! A quick spinach-artichoke spread flavored with garlic, lemon and two cheeses is sandwiched between bread, griddled until melty and golden-brown. Serve with plenty of napkins!
Ingredients
Scale
SPINACH-ARTICHOKE MIXTURE:
- 3 ounces cream cheese, at room temperature
- 2 tablespoons crème fraîche or sour cream
- 2 ounces fresh spinach, stems removed and torn into big pieces
- 5 artichokes packed in water, drained and coarsely chopped
- 1 garlic clove, finely minced
- Cayenne pepper, to taste
- Juice of 1/2 lemon
- 2 ounces (1/2 cup) freshly grated Parmesan cheese
- 4 ounces (1 cup) coarsely grated mozzarella cheese
- Kosher salt and freshly ground black pepper, to taste
TO ASSEMBLE:
- 4 slices good-quality sandwich bread
- 1 tablespoon softened butter mixed with 1 tablespoon mayonnaise
Instructions
- For the spinach-artichoke mixture: combine all of the ingredients in a medium mixing bowl. Divide between two slices of bread and top with the remaining two slices of bread. Spread a thin layer of butter-mayonnaise mixture on the outside of each piece.
- Preheat a large skillet (preferably cast-iron) with a lid over medium-low heat. Add the sandwiches and cover. Cook for 5 to 6 minutes per side, until the filling is melted and gooey and the outside of the sandwiches are golden brown. Remove from the heat and allow to set for a few minutes before cutting in half.
- Category: Sandwiches & Wraps, Vegetarian