I found this delicious recipe from a fellow food blogger named Joy the Baker. Although I did not follow her every direction these sandwiches turned out just as good if not even better that before! Joy’s recipe said to boil the baby spinach, chop the artichoke hearts into small pieces, shred Parmesan cheese, then mix the three ingredients together with a dollop of sour cream. Since I prefer my spinach fresh, not boiled so I took to my own way of doing things.


Organic Baby Spinach – $3.49

Sesame Semolina Bread ( On sale) – $1.99

8 oz Whipped Cream Cheese -$2.29

16 oz Sour Cream – $1.59

7.5 oz Artichoke Hearts – $1.99

8 oz Shredded Parmesan Cheese – $2.39

8 oz Shredded Cheddar Jack Cheese – $2.39

Total – $16.13


1. Add 8 oz container of whipped cream cheese and half container of sour cream in a bowl and mix until smooth. Add lots and lots of chopped garlic and spice to taste.

2. Slice thin pieces of bread and butter on one side of each slice. Turn stove top on to medium heat.

3. Prepare sandwiches. First, spread a thick layers of cream cheese mix on one slice of bread. Add lots of Parmesan and cheddar jack on top then, place artichoke hearts on cheese. On the other slice of bread layers leaves of spinach. Place slice of bread with cream cheese and artichoke on pan first open-faced, then close sandwich with spinach cover slice of bread. Flatten with spatula and grill each side till gold brown and cheese has melted.

4. Repeat till the bread is gone and everyone is happy! Enjoy!


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By far this is the best meal I have made this semester! it’s easy, cheap, and incredibly delicious. The cream cheese mixture with shredded cheese makes a delicious mess, the spinach cooks ever so slightly while remaining fresh, the artichoke add savory notes, and the bread wraps it up with a buttery crunch. The only problem I ran into during the entire process was counter space. There was not enough counter space for me to prepare the sandwiches. Well, let’s be honest, not enough clean counter space. So, I sliced the bread on the bag it came in, chopped garlic on cardboard, left the cheese and spinach on the couch grabbing handfuls for each sandwich, and placed finished sandwiches on another piece of cardboard.  All these things at once was rather work intensive. In fact some people might think this process was too much for the amount of grilled cheeses made, but I disagree. The scrumptious taste from each grilled cheese far surpasses and makes up for any annoying repetitive work ethic. If you have a modern house unlike mine with plenty of clean counter space, I sincerely urge you to cook spinach and artichoke grilled cheeses, they are worth your while!