spinach + artichoke sandwiches


post by recipe contributor: Mary Beth Johnson is a photographer and blogger with a passion for finding beauty in unexpected places and celebrating the everyday. Originally from the east coast, she now lives in Oklahoma with her husband and three children (dubbed “schooners”) and writes her lifestyle blog, Annapolis & Company, from a desk full of fingerprints and walls scattered with imperfect artwork.

Although it’s still hot here in Oklahoma, we’ve officially flipped to September in our calendars and that might as well be translated, “bring on the comfort food!” in my book. And warm and savory. And soups and sandwiches. And sweaters and boots.
I like them all.

We’re typically religious, peanut-butter-and-honey-eaters over here, but I ran across this sandwich recipe while meal planning and it completely peaked my interest. Since we’re already huge spinach and artichoke fans over here, I made a bet that these would go over swimmingly. And I was right.
It’s not hard when you add cream cheese and freshly grated parmesan to a sandwich…

I like finding simple/glamorous lunch recipes like this one for the times I have a girlfriend over and want to make her feel special, or the weekend lunches with my husband that I want to make memorable.
And these? They fit the bill completely.

//Spinach and Artichoke Grilled Cheese Sandwiches
makes 2 sandwiches
splash of olive oil
1 small clove garlic
3 cups (or 3 big handfuls) baby spinach
4 slices bread (I used sourdough)
about 2 tablespoons cream cheese
1/3-1/2 cup grated or crumbled jack cheese
2 tablespoons grated Parmesan cheese
1/2 cup coarsely chopped canned artichoke hearts, drained
1 heaping tablespoon sour cream
1/2 to 1 teaspoon sriracha {I didn’t have any, and didn’t really miss it!}
large pinch of sea salt
1 tablespoon butter, for grilling the sandwiches
In a small skillet, heat olive oil over medium-low heat. Add garlic and saute for 30 seconds. Add spinach leaves and saute until wilted. This should happen quickly. Spinach just wilts in a hot pan. Remove spinach from skillet, place in a medium bowl and set aside.
Spread each slice of bread with a bit of cream cheese. You don’t need much. We’re using it as edible sandwich glue.
Squeeze or press as much liquid as possible out of the canned artichoke hearts using a paper towel.
To the bowl of sautéed spinach add, jack cheese, Parmesan cheese, chopped artichoke hearts, sour cream, sriracha, and salt. Stir until combined.
Top two slices of bread with spinach and artichoke filling. Make sandwiches with the two remaining slices of bread.
Heat butter in a skillet over medium-low heat. Add sandwiches and grill until each side is golden and the insides are melty warm. Serve immediately.
Source: Joy The Baker
All photography in this post is my own.

Mary Beth Johnson :: Annapolis & Company


September 5, 2013


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