High Score: Spinach and Artichoke Grilled Cheese

Site Staff,

SPINACH AND ARTICHOKE GRILLED CHEESE

Yields: 4 sandwiches


"You can make the sandwich filling the day before, cover it in plastic wrap and store it in the fridge overnight. When ready to serve, simply scoop the mix onto the bread.” —Jorge Taveras, gourmet-to-go chef at Market Basket,  Franklin Lakes

INGREDIENTS

  • 6 oz. marinated artichoke hearts, drained
  • 5 oz. frozen spinach, thawed and drained
  • ½ cup mayonnaise
  • 1 clove garlic
  • ½ tsp. salt
  • ½ tsp. oregano
  • ¾ cup shredded Monterey Jack cheese
  • 4 tsp. butter n   8 slices Italian bread

DIRECTIONS

In a bowl, combine artichokes, spinach, mayonnaise, garlic, salt, oregano and Monterey Jack cheese.

Heat a grill pan over medium heat. Place ½ tsp. of butter on one side of each slide of bread. Place 4 sandwiches buttered side down on hot grill pan. Divide artichoke mixture over each bread half and top with second slice of bread buttered side up.

Toast each sandwich 3 to 4 minutes per side or until golden. Remove and serve.

Categories: Bergen Health & Life