Spinach & Artichoke Grilled Cheese

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Spinach

  Raw

  1 cup or 30g

• Shallots

  Raw

  ½ shallot (medium) or 21g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  ½ cup hearts or 84g

• Mozzarella cheese

  Part skim milk

  ¼ cup, shredded or 28g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Cream cheese

  Low fat

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sourdough bread

  French or vienna

  2 slice, medium or 128g

Directions

1. Heat a medium skillet over medium heat and add half of the olive oil.
2. Add the spinach and cook, stirring occasionally, until wilted. Transfer to a paper-towel-lined plate to absorb excess moisture.
3. In the same pan, add the remaining olive oil and shallots. Cook, stirring occasionally, until soft, about 3 minutes.
4. In a medium bowl, combine the cooked spinach, shallots, artichoke hearts, mozzarella, Parmesan, and cream cheese. Mix until blended. Season with salt and pepper to taste.
5. Brush remaining olive oil on one side of each bread slice. Place the filling on the un-oiled side of one slice, then top with the other slice, oiled side out.
6. For a skillet: Wipe out the pan and place over medium heat. Cook the sandwich, pressing with a spatula and flipping occasionally, until golden and melted through.
7. For a panini press: Preheat to medium-high. Cook the sandwich until the bread is golden brown and the cheese is melted, about 10 minutes.