Spicy Artichoke and Sundried Tomato Grilled Cheese Sandwich
This Spicy Artichoke and Sun Dried Tomato Grilled Cheese Sandwich is a fun twist on the classic!
Servings: 4 sandwiches
Ingredients
- 8 slices firm white bread (I used Pepperidge Farm Farmhouse Hearty White Bread)
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 1 (14-ounce) can quartered artichoke hearts
- 12 oil-packed sun dried tomatoes
- sliced pickled jalapeños, to taste
- extra virgin olive oil
Instructions
- Sprinkle a bread slice with ⅛ of the Monterey Jack cheese.
- Blot artichokes and sun dried tomatoes to remove excess liquid and oil. Slice tomatoes in thirds or quarters, depending on size.
- Cover cheese with ¼ of the artichokes and tomatoes. Top veggies with as many jalapeños as desired.
- Add an additional ⅛ of cheese over veggies and jalapeños.
- Place another bread slice over sandwich. Brush one side of sandwich lightly with olive oil.
- Repeat these steps with remaining ingredients to make 4 sandwiches.
- Heat a large skillet over medium heat.
- Add sandwiches to skillet, oil side down. Brush other side of sandwich with oil.
- Cook sandwiches until browned, then flip. Brown on other side of sandwich, then remove from heat.
- Serve sandwiches immediately. Enjoy!
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