Grilled Artichoke and Sun-Dried Tomato Sandwich

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October 18, 2016

Recipe by Pip and Ebby


2 slices white or wheat bread

2 tablespoons butter, at room temperature

2 slices provolone cheese

Small handful fresh spinach leaves

1/4 cup artichoke hearts, chopped

2 sun-dried tomatoes packed in oil, chopped


1Place the bread slices on a flat work surface. Spread 1 tablespoon of butter evenly over one side of each slice of bread.

2Warm a skillet over medium heat for 3 to 5 minutes. Layer the sandwich as follows: Slice of bread, butter side down, 1 slice cheese, spinach, artichokes, tomatoes, 1 slice cheese and remaining slice of bread, butter side up.

3Place sandwich onto the hot skillet. Cook on each side for about 3 to 4 minutes, or until the bottom layer of cheese begins to melt around the edges. Cut in half and serve!


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