Spinach, Artichoke and Monterey Jack Grilled Cheese

spinach artichoke grilled cheese


2 tablespoons extra virgin olive oil

2 garlic cloves, peeled and smashed

4 cups fresh baby spinach, coarsely chopped

1/2 cup coarsely chopped water-packed artichoke hearts, rinsed and drained

3 tablespoons sour cream

1/8 teaspoon ground nutmeg

Salt and pepper to taste

8 slices firm white bread

4 ounces Red Barn Monterey Jack cheese, shredded (1 cup)

4 tablespoons butter, softened


Warm olive oil in large skillet over medium-low heat. Add garlic; cook and stir for 1 minute. Remove garlic with a slotted spoon; discard. Saute spinach in olive oil until wilted. Reduce heat to low. Stir in artichoke hearts, sour cream and nutmeg; heat through. (Do not boil.) Remove from the heat. Season with salt and pepper to taste.

Sprinkle four bread slices each with 2 tablespoons monterey jack. Layer with spinach mixture. Top with remaining montery jack and bread slices. Spread the outsides of sandwiches with butter.

Toast one sandwich, covered, in a warm, large skillet over medium heat for 2-3 minutes or until side is golden brown. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is lightly golden brown and cheese is melted. Repeat with remaining sandwiches. Let stand 2 minutes before serving.

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