Grilled Gooey Goodness

One of the best food memories I have growing up is eating a Grilled Cheese sandwich.  Wow, what a comfort food!  However, the older I have gotten, I've become less and less a fan of American Cheese.  Really not a fan.  At all.  Really.  I'm oh so glad the new trends of grilled sandwiches and panini's are upon us...where almost any and everything is being put on a sandwich and then turned into heavenly goodness.  If I had a bazillion dollars, I would open a Meltdown restaurant here and serve this everyday!  Today's Free Recipe Friday is a great example of this trend and is just out of this world goodness.  If you love Spinach Artichoke Dip, you will flip over this recipe.  Our first attempt was a bit of trial and error.  We had no clue how much filling this recipe would make, so we just kept slicing bread until we used up all of the filling.  We used an oblong loaf of sourdough, which made huge sandwiches, we cut them in half...and just ate half of a sandwich (with soup)!  Or did we?!?  The following recipe made about 6 whole sandwiches. (FYI, they were great as leftovers too, mmm)

WHAT YOU NEED:

 Bread - your fav, sliced
(we used an artisan sourdough type)

Fresh Spinach, roughly chopped
with bigger stems removed
(one bag/container of fresh leaves)

Artichoke Hearts - 1 can, drained and chopped

Sour Cream - about 3 tablespoons

Cheese - sliced or shredded
Mozzarella, Monterrey Jack or Provolone
or a combination of any/all

Kosher Salt, a few pinches
 

Garlic, 2-3 cloves, minced

Olive Oil, 1-2 tablespoons

Butter to spread on bread

WHAT TO DO:
Using a saute pan, heat your olive oil
and saute the garlic just until you begin to smell it,
about 30 seconds.
Add your spinach to the pan and a pinch of kosher salt.
Saute just until limp.  Add the artichokes
and saute for a minute or so until heated through.
Remove from heat and drain any liquid in the pan.
Stir in sour cream and another pinch of kosher salt.
Set aside while you prepare to grill these little jewels up.

Butter one side of each slice of bread.
Heat your favorite grilling pan - a clean saute pan,
griddle, panini press or iron skillet.
Place bread in pan, butter side down.
Quickly lay a slice of cheese or a handful
of shredded cheese onto the bread
then a few spoonfuls of the spinach mixture.
Add a bit more cheese on top of that
before placing the other slice
of buttered bread on top - buttered side up.

Cook as you would a traditional grilled cheese,
low and slow.  Carefully flip to brown
the other side when needed.
(unless you are using a panini press)



Let each sandwich cool just a little
before slicing - things will stay in place
much better this way. :)

These sandwiches are my new favorite thing.
Great for you vegetarians out there as well!

ENJOY!