Grilled cheese, artichokes, spinach, and tomatoes … yep, that spells heaven to me.  All that would be needed is a veggie soup, sometime along the same lines as our Veggie Bisque ;o)

There’s really not much you can say about grilled cheese, no matter what you put into it … it’s just delicious!



1 bunch Fresh Spinach, chopped
1 – 6 oz. jar Artichoke Hearts, chopped & drained
2 Garlic Cloves, minced
1 TBSP Extra Virgin Olive Oil (EVOO)
2 TBSP Sour Cream
1 C Shredded Italian Mixed Cheese
4 Slices of Whole Grain Bread
Spray EVOO

  1. Heat a medium sized skillet over medium-high heat to saute garlic and spinach in 1 TBSP EVOO. 
  2. Add artichoke heart pieces, and saute for another minute or so.  Once heated through drain off any excess liquid.  
  3. Mix in sour cream, and cheeses.
  4. Heat a griddle, skillet, or an electric panini maker to medium-high heat. 
  5. Spray EVOO to coat the griddle, and place 2 slices of bread on the griddle.  
  6. Top each piece with cheese mixture.  Top with the leftover slices of bread. 
  7. Once the bottom slice is toasty and brown, flip and cook until the other slice is also toasty and brown; and the cheese has melted.  Approximately 5 minutes on each side.


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