Add this Spinach-Artichoke Grilled Cheese Sandwich to your weekend lunch repertoire. Our spinach-artichoke grilled cheese features a cream cheese spread.
What You Need
Original recipe yields 4 servings
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2/3 cup tightly packed baby spinach leaves, cut into thin strips
1/4 cup chopped drained marinated artichoke hearts
8 sourdough bread slices
2 tomatoes, each cut into 4 slices
4 KRAFT Big Slice Colby Jack Cheese Slices
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Let's Make It
Mix cream cheese spread, spinach and artichokes until blended.
Spread 4 bread slices with cream cheese mixture; top with remaining ingredients. Cover with remaining bread slices.
Cook, in batches if necessary, in large skillet sprayed with cooking spray on medium heat 2 to 3 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Prepare using KRAFT Provolone Cheese Slices, and substituting 2 Tbsp. roasted red pepper strips for the tomatoes.
Prepare using Italian bread slices.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.