Friday, January 4, 2013

Spinach and Artichoke grilled sandwich


Ingredients: Makes 4 sandwiches
4 cups Fresh spinach chopped
1 can artichoke hearts drained and chopped
2 cloves garlic crushed
1 tsp olive oil
4 tbsp sour cream (optional)
2 cup shredded cheese (use any blend, I used pepper jack and Provolone)
8 slices of whole grain bread (I used multigrain rye with sunflower and flax seeds)
salt (optional)
Freshly grated black pepper
Butter or more olive oil
  1. Heat 1 tsp olive oil in a pan. Add the garlic and sauté for 30 seconds. 
  2. Then add the spinach and a pinch of salt, and sauté for a few minutes until just limp. Add the artichokes and sauté for another minute or so, until heated through. 
  3. Stir in 2 tablespoons sour cream and another pinch of salt if desired. 
  4. Spread butter (or olive oil) on one side of each of the 8 bread slices. Heat a grill pan to medium-high heat. Place 4 pieces of bread on the griddle, buttered side down. 
  5. On each piece, spread some shredded cheese, the spinach artichoke filling, black pepper, some more cheese (1/2 cup cheese per sandwich), and the other piece of bread. 
  6. When the bottom slice of bread is brown and crisp, flip the sandwich and cook until the bread is toasted on the other side and the cheese is melted. 
  7. Serve hot and crisp for a delish lunch. 

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