A Cut Above

Forget garden-variety heroes—it's time to try one these sophisticated takes on between-the-bread options.

Spinach and Artichoke Grilled Cheese

Yields: 4 sandwiches

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
•  8 slices Italian bread

Directions

1. In a bowl, combine artichokes, spinach, mayonnaise, garlic, salt, oregano and Monterey Jack cheese.
2. 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.
3. Toast each sandwich 3 to 4 minutes per side or until golden. Remove and serve.