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

Freshly ground black pepper, 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.