Spinach Artichoke Grilled Cheese Recipes

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GRILLED SPINACH-ARTICHOKE SANDWICHES



Grilled Spinach-Artichoke Sandwiches image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 small red onion, quartered and thinly sliced
1/4 cup apple cider vinegar
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
1 14-ounce can artichoke hearts, drained and roughly chopped
1 5-ounce package baby spinach (about 8 cups)
1 cup grated asiago cheese (about 4 ounces)
1/3 cup crumbled goat cheese (about 2 ounces)
1/4 cup mayonnaise
8 -inch-thick slices crusty bread
2 cups quartered Campari or other small vine-ripened tomatoes
1/4 cup roughly chopped fresh parsley
Freshly ground pepper

Steps:

  • Combine half of the onion, the vinegar and a pinch of salt in a medium microwave-safe bowl. Microwave until hot; set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Add the remaining onion and cook, stirring, 3 minutes. Add the artichokes and heat through, 4 minutes. Stir in half of the spinach and cook until wilted, 2 more minutes. Remove from the heat and stir in the asiago, goat cheese, mayonnaise and the remaining spinach.
  • Heat a grill pan over medium heat. Sandwich the spinach-artichoke mixture between the bread slices. Brush the sandwiches with olive oil and add to the grill pan. Grill 3 minutes per side. Let rest 2 minutes; cut in half.
  • Drain the reserved onion. Drizzle with olive oil, then add the tomatoes, parsley, and salt and pepper to taste; toss. Serve with the sandwiches.

SPINACH & ARTICHOKE GRILLED CHEESE



Spinach & Artichoke Grilled Cheese image

Inspired by the classic dip, with spinach, artichoke hearts, and three cheeses. The ultimate adult grilled cheese!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 9

4 teaspoons extra virgin olive oil (divided)
3 cups fresh baby spinach (3 ounces)
1 small shallot (minced)
1 6 ounce jar marinated artichoke hearts, roughly chopped
2 ounces mozzarella cheese (shredded (about 1/2 cup))
2 ounces Parmesan cheese (shredded (about 1/2 cup))
2 ounces cream cheese (room temperature)
Kosher salt and pepper (to taste)
4 slices crusty bread like como or ciabatta

Steps:

  • Set a medium skillet over medium heat. When hot, add 1 teaspoon olive oil. Add in the spinach. Cook, stirring occasionally, just until the spinach is wilted. Transfer spinach onto a paper-towel-lined plate. The paper towel will help soak up the moisture from the spinach.
  • To the same pan add the remaining 1 teaspoon olive oil. Add the shallot and cook, stirring occasionally, until soft, about 3 minutes.
  • To a medium bowl add the cooked spinach, shallots, chopped artichoke hearts, shredded mozzarella cheese, shredded Parmesan cheese, and cream cheese. Mix together until blended. Taste and season with desired amount of kosher salt and pepper. Brush remaining olive oil onto one side of each slice of bread. Flip the bread over and cover two slices with equal parts of the spinach artichoke filling. Top with remaining slice of bread (leaving the oiled sides out).
  • To cook on a panini press: Heat your panini press to medium-high. Add sandwich to press. Let cook slowly until the outside of the bread is golden brown and the inside is melted and warm, about 10 minutes.
  • To cook in a skillet: Wipe out saute pan and place over medium heat. Place the sandwich in the skillet. Cook, pressing sandwich with the bottom of a spatula and carefully flipping every couple of minutes, until golden on both sides and melted through.

SPINACH-ARTICHOKE GRILLED CHEESE SANDWICH



Spinach-Artichoke Grilled Cheese Sandwich image

Add this Spinach-Artichoke Grilled Cheese Sandwich to your weekend lunch repertoire. Our spinach-artichoke grilled cheese features a cream cheese spread.

Provided by My Food and Family

Categories     Bread

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2/3 cup tightly packed baby spinach leaves, cut into thin strips
1/4 cup chopped drained marinated artichoke hearts
8 sourdough bread slices
2 tomatoes, each cut into 4 slices
4 KRAFT Big Slice Colby Jack Cheese Slices

Steps:

  • Mix cream cheese spread, spinach and artichokes until blended.
  • Spread 4 bread slices with cream cheese mixture; top with remaining ingredients. Cover with remaining bread slices.
  • Cook, in batches if necessary, in large skillet sprayed with cooking spray on medium heat 2 to 3 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 560 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 5 g, Protein 8 g

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