Spinach and Artichoke Grilled Cheese
Makes 2 sandwiches
For the spinach artichoke dip:
can artichokes hearts
box chopped spinach
cooked and drained
Italian mixed cheese
For the sandwiches:
sliced potato bread or similar
For the dip:
Preheat oven to 350 degrees.
In a skillet, add olive oil and heat over medium.
Add diced onions and cook until softened and brown then add garlic, stirring for 30 seconds.
Turn heat to low and add spinach and artichoke hearts. Mix to combine.
Next add cream cheese and shredded Italian mixed cheese, stirring until melted.
Season with salt and pepper and pour into a greased baking dish (or I like to cook the dip and serve it in my cast iron skillet).
Top with Parmesan cheese and bake for 15 minutes.
*Optional: Turn oven to broil and brown the cheese on top to make a crust for about 1-2 minutes.
To assemble the sandwiches:
Heat a large skillet or grill pan over medium heat and coat with non stick spray..
Butter one side of each slice of bread and place all four slices, butter side down, in the skillet.
Add a heaping 1/2 cup scoop onto two slices of bread and heat for a couple minutes until the bread is toasted.
Top with the other slice of toasted bread and remove to a plate.
Slice and serve warm.
You only need 1 cup of spinach dip for the sandwiches so save the rest for snack time or an appetizer the next day!