Consider this grilled cheese a perfect blend of melted cheese with a filling similar to spinach artichoke dip -- two favorites! The shredded cheese in this grilled sandwich melts beautifully.
Adapted from acouplecooks.com
Fresh spinach,about 3 cups chopped
(6-ounce) can artichoke hearts
tablespoon olive oil
tablespoons sour cream
cup shredded cheese (we used a blend of mozzarella, Monterrey jack and provolone)
tablespoons butter, for buttering bread to grill
Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely. Heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of kosher salt, and saute for a few minutes until just limp. Add the artichokes and saute for another minute or so, until heated through. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt. Spread butter 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.