A Cut Above

Forget garden-variety heroes—it's time to try one these sophisticated takes on between-the-bread options.
Sandwiched Pg81 Spinach Artichoke Grilled Cheese

Spinach and Artichoke Grilled Cheese

Yields: 4 sandwiches


  • 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


  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.
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