After hearing that one of the sandwiches that the Serendipity food truck (sadly, no longer around) serves is based on a spinach and artichoke dip, I took it as a challenge to take my spinach and artichoke dip and make it into a grilled cheese sandwich. And oh, what a happy day it was. This grilled spinach and artichoke cheese sandwich combines a great cheesy dip with grilled sourdough bread. The result is gooey and savory, a perfect change from the ole traditional grilled cheese sandwich.
You’ll want to use a thick, hearty bread for these sandwiches. Thin wimpy white bread isn’t going to cut it. I bought a loaf of sourdough and cut it thick.
This grilled spinach and artichoke cheese sandwich combines a great cheesy dip with grilled sourdough bread. The result is gooey and savory, a perfect change from the ole traditional grilled cheese sandwich.
This spinach and artichoke dip rocks. It is thick, creamy, cheesy, and it has a little kick – all of my favorite things in one bite. I made a huge batch of this dip for a family get-together and it was well-liked by all. Ok, the kids didn’t even try it (it has green stuff in it), so I should say it was well-liked by all of the adults!
I kept the spinach and artichoke dip warm in a fondue pot and served it with bagel chips. This dip also makes for a fantastic grilled cheese sandwich. I’ll post more on that tomorrow.
Bring 1 cup of water to a boil in a medium skillet. Add artichoke hearts and spinach and boil for 10 minutes or until the artichokes are tender. (You can also steam in the spinach and artichokes in a steamer). Drain well.
Place cheese into a large bowl. Add the spinach and artichokes and remaining ingredients.
Stir well. Add some of the reserved artichoke heart liquid if the mixture is too thick.