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
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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