Category Archives: Sandwiches

Spinach Artichoke Grilled Cheese Sandwiches

I love spinach artichoke dip and I love grilled cheese sandwiches.  So this recipe instantly got me salivating and ready to go.  It’s a great quick lunch or dinner and is pretty healthy especially if you use low fat cheese and yogurt in place of the sour cream.  It’s also really, really good.  REALLY good.  The key is getting the bread golden brown and crispy while allowing the cheese time to melt so that the inside is a creamy, gooey melty mix.  Could it be any easier to put together a crowd pleasing dinner?  After making this last minute for a couple friends and getting really good feedback, I think the answer is no.  Make this (frequently!) and enjoy.

Spinach Artichoke Grilled Cheese Sandwiches (adapted from A Couple Cooks)

Makes 2 sandwiches (scale up according to how many you need)
Fresh spinach – enough for about 3 cups chopped
Canned artichoke hearts – about 3 (around 6 ounces)
2 cloves garlic
1 tablespoon olive oil
2 tablespoons sour cream
Pinch of red pepper flakes (optional)
1 cup shredded cheese (I used mozarella, use any blend you like)
4 pieces bread (I used a white crusty bread, I think sourdough would work great)
Kosher salt
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
red pepper flakes (if you want a tiny bit of spiciness) and saute for
another minute or so, until heated through. Drain off any liquid from
the pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt.

4  Spread butter (or olive oil) on one side of each of the 4 bread
pieces. Heat a griddle pan to medium high heat. Place 2 pieces of
bread on the griddle, buttered side down. 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.  Or, if you have a panini maker,
just assemble the sandwiches, butter or oil the maker on both sides
and toast the sandwiches in the maker until golden brown and cheese
looks enticingly melty.


Leave a comment

Filed under Cooking for Two, Healthy, Main Meals, Sandwiches, Vegetarian

Cheesesteak sandwiches

I’m not gonna call this a Philly cheesesteak because the people of Philadelphia are very protective over their cheese steak sandwiches. They have a special kind of cheese that goes with it, the meat is super thin, and this kind of meat is not readily available where we live. So I improvised and made a simple, easy, and delicious sandwich that is just bursting with flavor and cheesy goodness. It’s best to let the meat marinate in the steak seasoning overnight just so all that delicious flavor really soaks into the meat. However, if you don’t have the time you can just let the steak sit for about half an hour before you use it. Be sure to use good quality tender steaks for the best results.


  • 500 gram steak (type up to preference) pounded thin and cut into strips
  • 2 tablespoons steak seasoning
  • 1 onion cut into rings
  • 1 green pepper
  • 1 red pepper
  • 2 cups mushrooms sliced
  • 1 cup provolone cheese shredded
  • 1 cup mozzarella cheese shredded
  • 2 cloves garlic
  • 1 cup mayonnaise
  • 4 small baguettes

First spread the steak seasoning over the steak pieces cover with plastic wrap and let marinate in the fridge for a day.

Add oil to a frying pan and fry the beef until cooked. Remove the steak on to a separate plate. Add a little more oil to the pan and saute the onions and peppers until soft. Add the mushrooms and cook until soft. Remove onto a separate plate.

Mince the garlic and mix with mayonaise, spread on both sides of the baguette. Sprinkle the provolone cheese and mozzarella on 1 side of the bread. Put the mixture of steak, onions, peppers and mushrooms on the other side. Put the sandwich under the broiler in the oven until cheese is melted and delicously oozing. Remove and enjoy!


Filed under Main Meals, Meat, Sandwiches