My brother ate grilled cheese and grilled cheese alone for the majority of his childhood. You could think that I am exaggerating but you would be wrong, very wrong.
A lot of my earliest memories are those of my dad telling my brother that he ‘would never grow big and tall if he didn’t eat anything besides grilled cheese.’
I bet you can see where this is headed.
1 million grilled cheese sandwiches later, can you guess which one of the 4 kids grew up to be the tallest at a generous 6ft 2inches and some change?
The grilled cheese kid, that’s who.
In case you love grilled cheese or you are just trying to grow big and tall, here is a recipe for a true grilled cheese connoisseur. It’s full of garlicky-spinach-cheesey-artichoke goodness. There isn’t an adjective I can think of to adequately convey just how wonderful this sandwich tastes. Think of a word that means wonderful, awesome, perfect, and greatness added and multiplied by 10. That’s the word I’m wanting to use.
3C chopped spinach (regular spinach with stems removed or baby spinach)
3-4 canned or jarred artichoke hearts, chopped
2 cloves garlic, mined
1T olive oil
2T sour cream
3/4 – 1C shredded cheese (recommend: mozzarella, provolone or Monterrey jack)
4 pieces bread (rye, sourdough, or whole wheat work well)
butter or olive oil
In a saute pan, heat olive oil. Add garlic and cook until fragrant, about 30 seconds. Add chopped spinach and sauté until wilted, about 1minute. Remove from heat and add chopped artichoke. Transfer to a bowl. Allow to cool slightly and mix in sour cream. Taste and add salt if needed.
Butter one side of each slice of bread. Lay 2 of the bread slices butter-side down on a preheated griddle or pan. Assemble sandwich by adding a layer of shredded cheese (about 1/2c total per sandwich), a layer of spinach mixture, and a second layer of cheese. Top with the other piece of bread – butter sid up. When the bottom bread is golden-brown, flip the sandwich. Cook until the other side is golden and the cheese is a melty-ooey-gooey mess.