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Inspired by the classic dip, every bite of this grilled cheese is absolutely delicious. It’s perfect paired with a warm and zesty roasted red pepper soup.

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  • 4 slices Villagio® Artesano Bread
  • 2 tsp (10 mL) olive oil
  • 2 cups (500 mL) baby spinach
  • 2 cloves garlic, minced and divided
  • Pinch red chili flakes
  • 2 tbsp (30 mL) light cream cheese, softened
  • 1/4 cup (60 mL) finely chopped jarred artichoke hearts, patted dry
  • 2 tbsp (30 mL) shredded Asiago cheese
  • 4 tsp (20 mL) butter, at room temperature


Heat oil in skillet set over medium heat; cook spinach, half of the garlic, and chili flakes for 1 to 2 minutes or until spinach is wilted. Set aside.

Stir together cream cheese, artichokes, Asiago and remaining garlic. Spread over 2 slices of bread and top with wilted spinach. Cap with remaining bread. Brush outside of sandwiches with butter.

In large nonstick skillet, cook sandwiches over medium-low heat for about 4 minutes per side or until golden brown, crisp and cheese is melted.

• For added flavour, use herbed cream cheese.
• Substitute Parmesan for Asiago cheese if desired.

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