Say "(Grilled) Cheese"

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Don't you hate it when you're stomach starts to growl, and you look at the clock and realize it's only 10:30 a.m.? Then you have an internal battle with yourself justifying 11:00 a.m. being a decent and appropriate time to make lunch. 

That's where I was just moments ago. I figured 11:00 a.m. may be too early to start lunch, because, no doubt I'd be hungry again later this afternoon.

I did what anyone would have done to temporarily distract himself or herself from eating: I went on Pinterest to look at lunch recipes. 

Hey, I didn't say it was a smart distraction... 

While I was on there, I did come across a grilled cheese recipe that I just had to try. When 11:30 p.m. rolled around, I couldn't hold myself back anymore and headed for the kitchen. 

Spinach Artichoke Grilled Cheese  

I found this recipe on a blog called "A Couple of Cooks", run by an adorable married couple that loves to cook together. Presh.

Ingredients (Serves 2)

  • Fresh spinach (3 cups chopped)
  • 3 canned artichoke hearts (6 oz)
  • 2 cloves garlic
  • 1 Tbsp of olive oil
  • 2 Tbsp of sour cream
  • 1 cup of shredded cheese (mozzarella, Monterrey jack, and provolone)
  • 4 pieces of bread
  • Salt 
  • Butter

Steps

  1. Mince the garlic and chop the artichokes. Wash and stem the spinach, then chop it. 
  2. Heat olive oil in a skillet on medium-heat. Then, add garlic and sauté for about 30 seconds. Add the spinach and a dash of salt, and sauté for a few minutes until limp. 
  3. Add the artichokes and sauté all ingredients together until heated through. Drain off any excess liquid in the pan. Stir in 2 Tbsp of sour cream. 
  4. Spread butter (or olive oil) on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread some shredded cheese, the spinach artichoke filling, some more cheese (1/2 cup cheese per sandwich), and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.

 

I wish that I had added more cheese and let it melt longer to really get that gooey texture going, but at least I saved a few calories by not doing so.