ThisSpinach-&-Artichoke-Dip Grilled Cheeseis a warm, comforting hug between two slices of bread.
Fiber-rich whole-wheat bread becomes perfectly crisp and toasty after being grilled in a hot pan with olive oil.
Keep reading for our expert tips, including how to prevent a soggy sandwich.
Jacob Fox
Stir to combine well.
Divide the spinach mixture among 4 bread slices (about 12 cup each).
Top each with another slice of bread.
Heat 112 tablespoons oil in a large skillet over medium heat.
Add 2 sandwiches and cook until crispy and browned, about 3 minutes.
Repeat with the remaining 112 tablespoons oil and 2 sandwiches.
To make ahead
The sandwich filling can be made about 4 days ahead.
For best results, let the filling sit out at room temperature for about 15 minutes before using it.
However, if the temperature exceeds 90F, they must be in the fridge after 1 hour.
However, technically, it’s classified as a melt because it contains many other ingredients.
A grilled sandwich is always best when freshly made.
The best way to reheat a grilled sandwich is in a toaster oven or skillet over low-medium heat.
The goal is to make the bread nice and toasty again while warming up the other ingredients.
We would add agreen saladand/or a handful of ourAir-Fryer Potato WedgesorOven Baked Sweet Potato Friesto go with.
You could also serve it with a deli pickle or a watermelon wedge.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
