Spinach Artichoke Grilled Cheese

I make no secret of the fact that I love the spinach/artichoke combination and, as a consequence, I am always looking for new ways to enjoy it. In the past I have used this combination in quiche, crescent rolls, ravioli bake, cheesy bread, and chicken. Trust me when I tell you that despite these many ways, my obsession is not about to end. The latest recipe is this one for grilled cheese. It is remarkably good! So much so that even people who may not be fond of spinach will find this quite toothsome. 

Spinach Artichoke Grilled Cheese

Slightly adapted from Taste and Tell

2 tablespoons extra-virgin olive oil

2 cloves garlic, peeled and smashed

6 oz. baby spinach (about 4 cups)

Few gratings nutmeg

Pinch paprika

Kosher salt, to taste

3 tablespoons sour cream

1 6.34-oz. pkg. Melissa’s artichoke hearts, chopped

8 slices rustic bread

2 tablespoons softened butter

1 cup Monterrey Jack cheese, grated

Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for a minute or two to let the oil infuse with the garlic. Remove garlic, save for other use (such as using in salad dressing) and discard.

Add the spinach to the olive oil and cook, stirring occasionally, until it is wilted. Add nutmeg and paprika, and season to taste with salt and pepper. When the spinach has wilted down, stir in the sour cream and artichoke hearts.

Butter one side of each of the slices of bread. Place 4 slices, butter side down, on a griddle. Place 1/8 of a cup (2 T.) of the cheese on each slice. Divide the spinach mixture evenly between the 4 slices of bread, and then top with an additional 1/8 cup of cheese. Place the remaining 4 slices of bread on top, butter side out.

Grill until golden brown on each side, about 3-5 minutes. Let cool for a couple of minutes before serving.

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