BY Follow Your Heart
| Easy | Vegan
Parmesan Crusted Spinach Artichoke Grilled Cheese
INGREDIENTS
- 2 cups packed baby spinach
- 6 whole artichoke hearts in oil, drained, roughly chopped
- 1 ½ tsp oil, divided
- ½ cup Follow Your Heart Original Vegenaise
- 4 slices crusty bread
- 1 clove garlic, peeled, cut in half
- ¼ cup Follow Your Heart Dairy-Free Shredded Parmesan
- ¾ cup Follow Your Heart Dairy-Free Shredded Mozzarella
INSTRUCTIONS
- In a wide, non-stick skillet add ½ teaspoon oil, and heat to medium. Add spinach and artichokes. Cook until spinach is wilted, 2 to 3 minutes. Remove, divide into 2 portions, and set aside.
- Wipe out pan, and heat to medium-low. Spread 1 tablespoon Vegenaise on one side of each bread slice.
- Place all bread slices in pan, Vegenaise-side down. Grill 2 to 3 minutes until golden. Remove from pan, and immediately rub grilled sides of bread with cut side of garlic.
- Slather each un-grilled side of bread with 1 tablespoon Vegenaise, then spread 1 tablespoon Dairy-Free Shredded Parmesan over each, and gently press into mayo.
- Add 1 teaspoon oil to pan, and return to medium-low heat.
- Place 2 bread slices in pan, parmesan-side down. Top each with 3 tablespoons Dairy-Free Shredded Mozzarella, and one portion each of spinach mixture.
- Evenly distribute remaining Dairy-Free Shredded Mozzarella on top of both sandwiches.
- Add 1 teaspoon water into pan and cover for 2 minutes. If mozzarella isn’t fully melted, slightly increase heat, add another teaspoon water, and cover 1 to 2 additional minutes, until mostly melted.
- Uncover pan, and top each sandwich with remaining bread slices, parmesan-side up.
- Using a thin spatula, separate sandwiches from pan and carefully flip.
- Grill 2 to 3 minutes until parmesan is melted and golden. If cheese isn’t fully melted, add 1 teaspoon water into pan and cover for 1 additional minute.
- Remove, cut in half, and serve immediately.
Parmesan Crusted Spinach Artichoke Grilled Cheese
BY Follow Your Heart
| Easy | Vegan
