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:

1. 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.

2. Mix the ingredients until well combined. Season with salt and pepper to taste. Set aside.

3. Lay out 8 slices of bread on a clean surface.

4. 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.

5. 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.

6. Heat butter in a large skillet or griddle over medium heat.

7. Place the sandwiches in the heated skillet or griddle.

8. Cook for 3-4 minutes or until the bread is golden brown and the cheese is starting to melt.

9. 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.

10. Once the sandwiches are cooked to perfection, remove them from the skillet.

11. Allow them to cool for a minute before slicing them diagonally.

12. Serve the Spinach and Artichoke Grilled Cheese sandwiches warm and enjoy!