Spinach and Artichoke Grilled Cheese Sandwich
Spinach and Artichoke Grilled Cheese Sandwich
Course: Lunch, Dinner
Ingredients:
8 slices of your favorite bread (I used sourdough)
1 cup fresh spinach leaves, washed and dried
1 cup marinated artichoke hearts, drained and chopped
1 1/2 cups Chihuahua Brand Quesadilla Cheese from V&V Supremo
4 oz. cream cheese, softened
1 cup shredded Parmesan cheese
1/2 cup mayonnaise
2 cloves garlic, minced
2 tablespoons unsalted butter, softened
Salt and pepper to taste
Instructions:
In a medium mixing bowl, combine the fresh spinach, chopped artichoke hearts, softened cream cheese, Chihuahua Brand Quesadilla Cheese from V&V Supremo, shredded Parmesan, minced garlic, and mayonnaise.
Mix the ingredients until well combined. Season with salt and pepper to taste. Set aside.
Lay out 8 slices of bread on a clean surface.
For a cheesier grilled cheese, sprinkle some Chihuahua Brand Quesadilla Cheese from V&V Supremo onto the bread then divide the spinach and artichoke filling evenly among four slices of bread, spreading it to the edges.
Top with more Chihuahua Brand Quesadilla Cheese from V&V Supremo then top each filled slice with another slice of bread to create 4 sandwiches.
Heat butter in a large skillet or griddle over medium heat.
Place the sandwiches in the heated skillet or griddle.
Cook for 3-4 minutes or until the bread is golden brown and the cheese is starting to melt.
Carefully flip the sandwiches using a spatula and cook the other side for an additional 3-4 minutes, or until the bread is golden and the cheese is fully melted.
Once the sandwiches are cooked to perfection, remove them from the skillet.
Allow them to cool for a minute before slicing them diagonally.
Serve the Spinach and Artichoke Grilled Cheese sandwiches warm and enjoy!