Spinach and Artichoke Grilled Cheese (Print-Friendly Version)

Wilted spinach and drained artichokes form a cream-cheese filling between layers of mozzarella and sourdough. Keep the vegetables dry so the bread can toast instead of steaming. Moderate heat gives the center time to melt before the outside darkens.

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# Ingredients You’ll Need:

01 - Olive oil
02 - 3 cloves garlic, pressed through garlic press
03 - 4 cups baby spinach, roughly chopped
04 - Salt
05 - Black pepper
06 - 1 (6.5 ounce) jar marinated, quartered artichoke hearts, drained well, patted dry and chopped
07 - ⅓ cup whipped cream cheese
08 - 1 tablespoon grated parmesan cheese
09 - ¼ teaspoon lemon zest
10 - ½ teaspoon lemon juice
11 - 8 slices sourdough bread (¼ to ½ inch thick)
12 - Softened, unsalted butter, for bread (about 8 tablespoons)
13 - Mayo, for bread
14 - 2 cups shredded whole milk mozzarella cheese

# How to Make It:

01 - Drain, pat dry and chop the artichokes.
02 - Warm a small drizzle of olive oil in a skillet and cook garlic briefly.
03 - Add chopped spinach and cook until wilted, then drain excess moisture and cool briefly.
04 - Mix with artichokes, whipped cream cheese, Parmesan, lemon zest and juice, salt and pepper. Butter one side of each bread slice and spread a thin mayonnaise layer on the other if desired.
05 - Arrange four slices butter-side down.
06 - Add one-quarter cup mozzarella to each, divide the vegetable filling among them and add another quarter cup mozzarella per sandwich.
07 - Close with the remaining bread, butter-side outward.
08 - Cook in batches over medium-low heat about four to five minutes per side, adjusting heat until bread is golden and centers are melted and hot. Rest briefly before cutting and serving.

# Extra Suggestions:

01 - Marinated artichokes carry oil and liquid that can soak the bread.
02 - Wilt the chopped spinach briefly with garlic and let it release excess moisture.
03 - Butter the outer surfaces that touch the skillet.
04 - Each of four sandwiches gets half a cup total: one-quarter cup below the vegetable filling and one-quarter cup above.

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