Spinach and Artichoke Grilled Cheese
Treat yourself to this yummy Spinach and Artichoke Grilled Cheese ... paired with a delish Spicy Ranch Dipping Sauce, it's a meal no one can resist!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 sandwiches
For Dipping Sauce:
- 1 cup ranch dressing
- 1/8 cup chopped cilantro
- 2 teaspoons sriracha
For Grilled Cheese:
- 2 teaspoons extra virgin olive oil
- 1 large garlic clove, minced
- 1/4 teaspoon salt
- 8 cups baby spinach
- 1 (14-ounce) can artichoke quarters
- 8 slices whole wheat bread
- 4 tablespoons unsalted butter, at room temp
- 8 ounces shredded pepper jack cheese
Prepare grilled cheese sandwiches:
Heat olive oil in a large pan over medium heat.
Add garlic and salt to pan. Cook, stirring constantly, until fragrant (about 30 seconds to 1 minute).
Stir spinach into garlic and cook until just wilted, about a minute or two.
Remove spinach from heat and transfer to a fine mesh strainer. Gently press liquid out of spinach and set aside.
Drain the artichokes, then transfer them to a paper towel and blot dry.
Heat a large pan over medium-low heat.
Butter 4 slices of bread with 1/2 tbsp. butter each. Place bread butter side down in pan.
Top each slice of bread with 1/8 of the cheese, 1/4 of the spinach, 1/4 of the artichokes, and then 1/8 of the cheese.
Butter the remaining slices of bread and place on top of sandwiches.
Gently press sandwiches with a spatula, and then cook until the bottoms are golden brown.
Flip sandwiches over and cook until golden brown on other side.
Serve grilled cheese hot with Spicy Ranch Dipping Sauce on the side. Enjoy!
For the Spicy Ranch Dipping sauce, you can make your own ranch or buy it. I like to make mine semi-homemade, using Penzey's Buttermilk Ranch Mix.