Spinach Artichoke Grilled Cheese

Ingredients

• 1 teaspoon olive oil
• 10 ounces fresh baby spinach
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup marinated quartered artichoke hearts, drained and chopped
• 8 slices sourdough bread
• 2-1/2 tablespoons mayonnaise
• 2 cups shredded mozzarella cheese, divided

Instructions

1. 1

   Make the spinach artichoke spread: Heat the olive oil in a large skillet over medium heat. Add the spinach, and cook it until it's wilted, four to five minutes. Transfer it to a colander, and use a spatula or the back of a spoon to press out the liquid. In a large bowl, combine the cream cheese, Parmesan, garlic powder, Italian seasoning, lemon zest, salt and pepper. Stir in the artichokes and prepared spinach. Editor's Tip: If you prefer, you can use frozen chopped spinach in place of the fresh spinach. Use a 10-ounce package of frozen chopped spinach, thawing and squeezing out all of the liquid before using it in the recipe.

2. 2

   Build the sandwiches: Spread the mayonnaise on one side of each slice of bread. Place four of the slices of bread, mayo-side down, on a work surface. Spread about 1/2 cup of the spinach-artichoke spread on each piece of bread. Top each slice with 1/2 cup of mozzarella cheese. Top these with the remaining slices of bread, mayo side facing out.

3. 3

   Griddle the sandwiches: Cook the sandwiches, one or two at a time, in a large skillet over medium heat until they're browned and crispy, three to four minutes per side. Repeat with the remaining sandwiches. Slice each sandwich in half with a serrated knife, and serve them immediately.