Spinach & Artichoke Grilled Cheese Sandwich

Spinach & Artichoke Grilled Cheese Sandwich 

Imagine combining the cozy warmth of a grilled cheese sandwich with the crowd-pleasing appeal of spinach and artichoke dip. That's exactly what this Spinach & Artichoke Grilled Cheese Sandwich delivers – a delightful fusion of two beloved comfort foods. Born from a creative spark on a rainy afternoon, this sandwich takes the chunky, creamy goodness of spinach dip – a staple at game nights and pool parties – and transforms it into a hearty, satisfying meal. 

While many spinach dip recipes call for frozen spinach, we opt for fresh leaves. This not only provides a vibrant color but also delivers a nutritious boost of iron and chlorophyll. For the artichokes, you can use marinated hearts for an extra flavor punch, or keep it simple with canned hearts.The secret ingredient? Our Salsa di Parma Bread Dip seasoning. Packed with onion, garlic, red pepper flakes, and oregano, it infuses the sandwich with a medley of complementary flavors.

The beauty of this recipe lies in its simplicity and make-ahead potential: Prepare the spinach and artichoke filling in advance (it keeps for up to 5 days in the refrigerator). When you're ready to serve, bring the filling to room temperature and spread it generously on sourdough bread slices. Toast the assembled sandwiches in a cast iron pan until golden and crispy.

The result? A gooey, crunchy sandwich bursting with texture and flavor. It's a guaranteed crowd-pleaser, perfect for everything from casual game nights to elegant appetizers.Enjoy this creative spin on two classic favorites – it's comfort food reimagined.

Ingredients: 

• 2 tsp extra virgin olive oil
• ¼ cup onion, finely chopped
• 5 oz. spinach, fresh, rough chopped
• 1 cup canned artichokes hearts, chopped
• 3 TBSP 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

Directions:

Make The Filling

1. Place a non-stick pan or cast-iron skillet over medium heat, add extra virgin olive oil, onions, spinach, sauté until soft.  Add artichoke hearts and 2 tablespoons of Salsa di Parma Bread Dip; continue sautéing for 2 minutes, stirring frequently.  
2. In a medium bowl, combine cream cheese, ½ cup Parmesan cheese, mozzarella, 1 tablespoon Salsa di Parma Bread Dip, lemon zest, and lemon juice. Stir until completely combined.
3. While still hot, add onion, spinach and artichoke mixture to bowl, stir to combine.  Use immediately or once mixture has cooled, put in the refrigerator for later use.

Make the Grilled Cheese 

1. Remove the filling from the refrigerator at least 30 minutes before you make the sandwiches, letting the filling come to room temperature.  
2. 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 outside top side of each sandwich.  Sprinkle with Parmesan cheese, pressing the cheese into the mayonnaise. Turn sandwiches over and do the same on the other side.  
3. Put a nonstick pan or seasoned cast iron skillet over low-medium heat, working with 1 or 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.  

**You can keep the Spinach & Artichoke Filling in the refrigerator for up to 5 days**