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!
Servings: 4 sandwiches
Ingredients
For Dipping Sauce:
- 1 cup ranch dressing
- ⅛ cup chopped cilantro
- 2 teaspoons sriracha sauce
For Grilled Cheese:
- 2 teaspoons extra virgin olive oil
- 1 large garlic clove, minced
- ¼ 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
Instructions
Prepare dipping sauce:
- Combine ranch dressing, cilantro, and sriracha in a small bowl. Mix well and set aside.
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 ½ tbsp. butter each. Place bread butter side down in pan.
- Top each slice of bread with ⅛ of the cheese, ¼ of the spinach, ¼ of the artichokes, and then ⅛ 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!
Notes
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.
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!