Monday, September 10, 2012

Spinach and Artichoke Grilled Cheese Ciabatta Sandwiches

Makes 2 sandwiches

Fresh spinach – enough for about 3 cups 
chopped Canned artichoke hearts – about 3 (around 6 ounces) 
3-4 cloves garlic 1 tablespoon olive oil2 tablespoons sour cream
1 tablespoon cream cheese
1 cup shredded cheese (I like to use italian blend of mozzarella and parmesan!) 
2 large ciabatta rolls
Butter or more olive oil

1.  Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.
2.  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, cream cheese, and another pinch of kosher salt.
3.  Spread butter (or olive oil) on the inside of each of the 4 bread pieces. Heat a pan to medium high heat. Place all four pieces of bread on the pan, buttered side down. Lay a heavy skillet on top to allow them to crisp up a little. When they have reached a golden-brown, flip them over. 
4. 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. If your bread is starting to brown too much and your cheese isn't melting, take the sandwiches off the pan and wrap them in foil. This will insulate the heat from the sandwiches to melt the cheese. Serve hot! 

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