Spinach Artichoke Grilled Cheese Sandwich Recipes

Steps:

• Combine half of the onion, the vinegar and a pinch of salt in a medium microwave-safe bowl. Microwave until hot; set aside.
• Heat the olive oil in a large skillet over medium-high heat. Add the remaining onion and cook, stirring, 3 minutes. Add the artichokes and heat through, 4 minutes. Stir in half of the spinach and cook until wilted, 2 more minutes. Remove from the heat and stir in the asiago, goat cheese, mayonnaise and the remaining spinach.
• Heat a grill pan over medium heat. Sandwich the spinach-artichoke mixture between the bread slices. Brush the sandwiches with olive oil and add to the grill pan. Grill 3 minutes per side. Let rest 2 minutes; cut in half.
• Drain the reserved onion. Drizzle with olive oil, then add the tomatoes, parsley, and salt and pepper to taste; toss. Serve with the sandwiches.

Steps:

• Set a medium skillet over medium heat. When hot, add 1 teaspoon olive oil. Add in the spinach. Cook, stirring occasionally, just until the spinach is wilted. Transfer spinach onto a paper-towel-lined plate. The paper towel will help soak up the moisture from the spinach.
• To the same pan add the remaining 1 teaspoon olive oil. Add the shallot and cook, stirring occasionally, until soft, about 3 minutes.
• To a medium bowl add the cooked spinach, shallots, chopped artichoke hearts, shredded mozzarella cheese, shredded Parmesan cheese, and cream cheese. Mix together until blended. Taste and season with desired amount of kosher salt and pepper. Brush remaining olive oil onto one side of each slice of bread. Flip the bread over and cover two slices with equal parts of the spinach artichoke filling. Top with remaining slice of bread (leaving the oiled sides out).
• To cook on a panini press: Heat your panini press to medium-high. Add sandwich to press. Let cook slowly until the outside of the bread is golden brown and the inside is melted and warm, about 10 minutes.
• To cook in a skillet: Wipe out saute pan and place over medium heat. Place the sandwich in the skillet. Cook, pressing sandwich with the bottom of a spatula and carefully flipping every couple of minutes, until golden on both sides and melted through.

Steps:

• Mix spinach, swiss cheese, parmesan cheese, mayonnaise and mustard until well blended.
• Spread on bread of your choice, I prefer rye.
• Add 2-3 slices crisp bacon (to save time, I sprinkle bacon bits on instead).
• Butter bread and toast on hot griddle.
• Serve with chips and a pickle.

Steps:

• Heat olive oil in large saute pan.
• Add minced garlic and saute for 30 seconds. Add spinach and a pinch of salt and cook for a few minutes until wilted.
• Add chopped artichoke hearts and cook for about 2 minutes more.
• Remove from heat and stir in sour cream and parmesan cheese. Add salt and pepper to taste.
• Heat griddle or pan for frying. (You can use a panini press, but don't press down too hard or it will make a mess.).
• Meanwhile, spread margarine on one side of each piece of bread, or spray with cooking spray.
• On opposite side of 6 slices of bread sprinkle some jack cheese, then spread about 1/4 cup of spinach artichoke mixture. Top with some more shredded jack. Place top piece of bread, butter side out, on top, making 6 sandwiches.
• Grill until browned on each side.
• Let cool slightly before eating or you'll burn your mouth!

Steps:

• Mix cream cheese spread, spinach and artichokes until blended.
• Spread 4 bread slices with cream cheese mixture; top with remaining ingredients. Cover with remaining bread slices.
• Cook, in batches if necessary, in large skillet sprayed with cooking spray on medium heat 2 to 3 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.