SPINACH AND ARTICHOKE GRILLED CHEESE Yields: 4 sandwiches
INGREDIENTS
Photo from Sandwiched by Tanya Schroeder courtesy of Cedar Fort Inc., © 2015. Used with permission.
n 6 oz. marinated artichoke hearts, drained n 5 oz. frozen spinach, thawed and drained n ½ cup mayonnaise n 1 clove garlic n ½ tsp. salt n ½ tsp. oregano n ¾ cup shredded Monterey Jack cheese n 4 tsp. butter n 8 slices Italian bread
DIRECTIONS
In a bowl, combine artichokes, spinach, mayonnaise, garlic, salt, oregano and Monterey Jack cheese. Heat a grill pan over medium heat. Place ½ tsp. of butter on one side of each slide of bread. Place 4 sandwiches buttered side down on hot grill pan. Divide artichoke mixture over each bread half and top with second slice of bread buttered side up. Toast each sandwich 3 to 4 minutes per side or until golden. Remove and serve.
You can make the sandwich filling the day before, cover it in plastic wrap and store it in the fridge overnight. When ready to serve, simply scoop the mix onto the bread.”
—Jorge Taveras, gourmet-to-go chef at Market Basket, Franklin Lakes
All recipes and photos reprinted with permission from Sandwiched by Tanya Schroeder. © 2015 Cedar Fort Publishing.
BERGENMAG.COM
BERG.0118.tastes.indd 71
71
JANUARY 2018
12/14/17 12:44 PM