Did you know that April 12th is National Grilled Cheese Sandwich Day?
I, for one, didn’t know this until last weekend, while I was going through the virtual lounge of Cheekybingo.com. Some members were talking about their plans to honor this celebration. I joined in their conversation, and got a lot of recipe ideas from them. Although, I was not satisfied with what I got – I was looking for a variation that is healthier and tastier than the average one. You know, the kind of grilled cheese sandwich that will not make you feel any guilt after eating it. Luckily, I found a similar recipe at ACoupleCooks.com. This grilled cheese recipe features two vegetables that are in season, and is very easy to prepare. Here it is:
Ingredients (Makes Two Sandwiches):
- 3 cups fresh spinach, chopped
- 3 cups or 6 ounces canned artichoke hearts
- 1 cup shredded cheese (I used a blend of mozzarella, Monterrey jack and provolone)
- 4 pieces bread
- 2 tablespoons sour cream
- 2 cloves garlic
- 1 tablespoon olive oil (I used Pietro Coricelli)
- Butter or more olive oil
- Kosher salt
To start off, dice the 2 cloves garlic. Then, chop the artichokes. Wash the spinach, and remove their stems; chop coarsely.
Next, prepare a skillet and heat about 1 tablespoon of olive oil in it. Add the dices of garlic, and sauté them for 30 seconds. Make sure not to burn the garlic as their taste can become bitter. Put the spinach and a pinch of kosher salt in the skillet, and stir until the pieces of spinach have turned limp. Add the artichokes, and sauté for another minute or so. When done, drain off any liquid from the skillet. Stir in two tablespoons of sour cream, and another pinch of kosher salt to taste.
Heat a griddle pan over medium-high heat. While it is heating up, prepare the bread. Spread olive oil on one side of each of the four bread pieces. You can also use butter for this step. Place the bread pieces, two at a time, on the griddle with their buttered side down. Spread some shredded cheese, the spinach-artichoke filling, and additional cheese on each piece of bread. Each sandwich should have about 1/2 cup cheese. Top with the other piece of bread. Flip the sandwich once the bottom bread is browned; cook it until it becomes toasted as well, and the cheese is melted completely. Serve.