Spinach and artichoke dip is fantastic and so is a grilled cheese. Combine them and you have a really awesome specialty sandwich on your hands, or in your hands.
The sandwich includes a creamy spinach and artichoke spread and a layer of fresh mozzerella cheese. The base of the spread is Spinach and Artichoke Boursin. You may remember my confession of love for Boursin cheese from this post. My original plan was to buy the garlic and herb variety, I had no idea they made a spinach and artichoke flavor. Once I saw that I knew I had to use it in the recipe. If you cannot find that flavor you could easily substitute the garlic and herb cheese.
The Perfect Pairing for a spinach and artichoke grilled cheese is this tomato bisque recipe. It is super simple and can be made in the time it takes to grill the sandwiches. Perfect for dunking!
Spinach and Artichoke Grilled Cheese
Lindsay at Perfecting the Pairing
· 6.5 oz Boursin, spinach and artichoke flavor, softened
· 9 oz frozen chopped spinach, defrosted and squeezed dry
· ½ can artichoke quarters, drained and rinsed, roughly chopped
· ½ cup freshly grated parmesan cheese
· Salt and pepper
· 6 oz fresh mozzarella, sliced
· 10 slices rye bread, lightly buttered or sprayed with cooking spray
In a medium bowl combine the Boursin, spinach, artichokes, and parmesan cheese. Stir with a spatula until completely combined. Taste for seasoning and add salt and pepper.
Spread a thick layer of the spinach mixture on the slices of bread, top with slices of fresh mozzarella.
Grill the sandwich in a skillet until the cheese is melted and the bread is golden on both sides.