Spinach & Grilled Cheese

  • 28 Oct - 03 Nov, 2017
  • Mag The Weekly
  • Cookery


· ½ tbsp extra-virgin olive oil

· 1 cup baby spinach, packed

· ½ 15oz can of artichokes, chopped

· 1tbsp sour cream

· 1tsp garlic powder

· Salt and freshly ground black pepper, to taste

· 1tbsp butter

· 2 slices of bread

· ¼ cup mozzarella, shredded

· 2tbsp Parmesan, freshly grated


Heat olive oil in a pan over medium heat. Add spinach and cook until wilted, for two to three minutes. Add artichokes and cook until heated through, for a minute more. Drain excess liquid from pan and remove from heat. Stir in sour cream then add garlic powder and season with salt and pepper. Stir to combine. Wipe the pan clean and heat on medium flame. Spread butter on one side of each slice of bread. On the non-buttered side of one slice, place half of mozzarella and half of Parmesan then top with the spinach-artichoke mixture and remaining cheeses. Close the sandwich, place it in the pan and cover and cook until golden brown, for three to four minutes. Flip and cook the other side until cheese has melted and bread is golden brown, for two minutes. Slice in half and serve.