Kashmir Spinach Open-Faced Grilled Cheese Image
  • Kashmir Spinach Open-Faced Grilled Cheese Image Kashmir Spinach Open-Faced Grilled Cheese Image
  • Kashmir Spinach Open-Faced Grilled Cheese Image Kashmir Spinach Open-Faced Grilled Cheese Image
  • Kashmir Spinach Open-Faced Grilled Cheese Image Kashmir Spinach Open-Faced Grilled Cheese Image
  • Prep Time

    20 minutes
  • Servings

    2 Servings

Kashmir Spinach Open-Faced Grilled Cheese

Ingredients

  • 1 package Kashmir Spinach
  • 1 can of artichokes
  • ½ cup sun dried tomatoes
  • 1/3 cup ricotta cheese
  • 1/3 cup Parmesan cheese
  • 4 slices of sourdough bread
  • 4 tbsp. butter
  • 2 garlic cloves
  • 2 tbsp. olive oil
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Steps


  1. Heat 1 tbsp. of olive oil and sliced garlic in small saucepan over medium heat
  2. Mix the ricotta cheese and parmesan cheese in a small bowl. Add the cooled garlic and olive oil mixture
  3. Add Kashmir Spinach and artichoke hearts to the mix, season with salt, and cook for 5 minutes
  4. Spread butter on one side of each slice of bread, then stack the two buttered sides together and repeat with the other 2 slices. Next, layer the Kashmir Spinach, artichoke hearts and half of the sun dried tomatoes. Place bread, buttered side down, in a non-stick fry pan over medium-high heat. Cover with lid and let cook for 3 minutes or until golden
  5. Reduce heat to medium and flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and the cheese has melted

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