Spinach & Artichoke Grilled Cheese Sandwich
Spinach & Artichoke Grilled Cheese Sandwich
- 2 tsp extra virgin olive oil
- 1/4 cup onion, finely chopped
- 5 oz spinach, fresh, rough chopped
- 1 cup canned artichokes hearts, chopped
- 3 TBS s.a.l.t. sisters Salsa di Parma Bread Dip, divided
- 4 oz cream cheese, room temperature
- 1 cup Parmesan cheese, freshly grated, divided
- 6 oz mozzarella cheese, grated
- Zest from 1 lemon
- 1 tsp lemon juice
- Sourdough bread, 12 slices
- Mayonnaise or butter
Make the filling ahead of time: Place a non-stick pan or cast-iron skillet over medium heat, add olive oil, onions, spinach, saute until soft. Add artichoke hearts and 2TBS Salsa di Parma Bread Dip; continue sauteing for 2 minutes, stirring frequently. In a medium bowl, combine cream cheese, 1/2 cup Paremsan cheese, mozzarella, 1 TBS Salsa di Parma Bread Dip, lemon zest and lemon juice, stir until completely combined, while still hot, add onion, spinach & artichoke mixture to bowl, stir to combine. Use immediately or once mixture has cooled, put in refrigerator for later use.
To make the grilled cheese: Remove the filling from the refrigerator at least 30 minutes before you make th sandwiches, letting the filling come to room temperature. Working on a cutting board or mat, place the sandwiches in front of you, spread the filling on the inside of each sandwich you are making. Spread mayonnaise on the top side of each sandwich. Sprinkle with parmesan cheese, pressing the cheese into the mayo. Turn sandwiches over and do the same on the other side. Put a nonstick pan or seasoned cast iron skillet over low-medium heat, working with 1-2 sandwiches at a time, place the sandwiches in the skillet and grill for 3-4 minutes per side, until each side is golden brown and the filling is hot and melty. Serve hot.
**The number of sandwiches will depend on the size of your bread slices and how much filling you put in each sandwich. You can keep in the refrigerator for up to 5 days.
