Thursday, January 9, 2014

Artichoke, Spinach, and Red Pepper Grilled Cheese



  Yesterday I wrote a Sponsor Review and Giveaway: The Gourmet Grilled Cheese Cookbook post.  For today's post I am posting one of the recipes that I tried from this book The Gourmet Grilled Cheese Cookbook by Kit Graham. This was so easy to make and really yummy, plus the ingredients are very easy to get (most likely in your cupboard) and even Xavier loved it! Check back tomorrow for a homemade soup to go with your grilled cheese!


Check out Kit Graham's website at TheKittchen.com

You can get your copy on Amazon for $19.99 for a Hardcover or $5.49 for the Kindle edition


Also, enter the raffle to win your own copy of the cookbook, The Gourmet Grilled Cheese Cookbook by Kit Graham.


Artichoke, Spinach, and Red Pepper Grilled Cheese
- classic artichoke dip combined with provolone, spinach, and roasted red peppers.
- From the cookbook The Gourmet Grilled Cheese by Kit Graham
- Serves 2 (though I had enough mixture to make four)
-Total Time: 15 minutes
- Active Time: 15 minutes

Ingredients
1 (14 ounce) can Artichoke Hearts
1/2 cup of Mayonnaise
1/2 cup of Parmesan cheese
1/4 teaspoon Worcestershire Sauce
1/4 teaspoon Hot Sauce
4 teaspoons butter
4 slices Italian Bread
4 slices Roasted Red Bell Pepper (in the cookbook there is an add in recipe to make these yourself)
1/3 cup fresh Baby Spinach
2 slices of Provolone

Directions
Chop the artichoke hearts and place in a bowl. Add the mayonnaise, Parmesan, Worcestershire Sauce and hot sauce. Stir together.



 In a small skillet over medium heat, bring the artichoke mixture to a slow bubble. Remove from the heat once it has bubbled for one minute.



Spread one teaspoon of butter on one side of each slice of bread.



 Place two slices on a work surface, buttered side facing down. Spread 1/2 cup of the artichoke mixture on top each of the 2 slices of bread.



Add a layer of roasted red bell pepper and a handful of spinach on top of the artichoke mixture.




 Place a slice of provolone over the spinach.



Finish assembling the sandwiches by adding the second slices of bread on top of the provolone, buttered side facing out.



Place sandwiches in a large skillet over medium heat.



 Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.
 


Check out Kit Graham's website at TheKittchen.com

You can get your copy on Amazon for $19.99 for a Hardcover or $5.49 for the Kindle edition


Also, enter the raffle to win your own copy of the cookbook, The Gourmet Grilled Cheese Cookbook
 by Kit Graham.


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