There was no way I’d let National Grilled Cheese Month slip by with nary a post.
Leftovers are the Cat’s Pajamas, not that I’d actually put my felines in clothing. They’d probably claw my eyes out while I slept, which is of course the danger of sleeping with one eye open. You can forget about gripping your pillow tight (bonus points if you know the musical reference).
Leftovers speak to me. Although it could just be the multitude of voices bouncing around my head. Whatever the reason, I listen because those guys tell me what’s for dinner, and when it comes to food, I am a rapt and eager pupil.
I’d be willing to bet leftovers talk to you too if you pay attention. Case in point: you know what to do with those few remaining bananas sunning themselves on your counter. Muffins, bread, and smoothies, oh my!
It’s also the logic behind today’s recipe:
Artichoke Dip Grilled Cheese.
Remember the healthified, yet really, really, ridiculously good (looking) Artichoke, Cheese & White Bean Dip I shared last week? Yeah I know, it’s haunted my dreams too, in a good way, minus all that drooling. Thank god for pillowcases.
Well, I had some left over, even after consuming it for countless meals, and I wanted to switch things up and make it a little more interesting.
So I decided to turn it into a grilled cheese sandwich. Obviously.
Mmmm grilled cheese.
I added lightly dressed arugula to my creation, to cut the decadence with some greens. Plus, the peppery lettuce brings another layer of flavor and depth to the party. The toasted sourdough bread offers a warm buttery crunch, and the hot dip practically oozes out of the sides, the only acceptable usage of this verb.
The Artichoke Dip Grilled Cheese Sandwich feels positively sinful.
While I’d love to tout my wicked ways, the dip is a lightened version of a classic, made with a puree of white beans, Greek yogurt and tahini. It’s creamy, cheesy and oh my gawd, The Flavor! It tastes absolutely self-indulgent, rolling all your grilled cheese fantasies into one, and yet, you’re actually ingesting a healthy dose of protein, fiber and veggies, oh my!
Yeah, it’s like that.
- 4 slices good quality Bread, I used Sourdough
- A Schmear of Butter (this is a technical term).
- 1 1/2 to 2 cups Arugula
- 1/2 tsp. Extra Virgin Olive Oil
- 1/4 tsp. Balsamic Vinegar
- 1 1/2 to 2 cups Artichoke, Cheese & White Bean Dip
- In a small bowl, mix the arugula, the olive oil and the vinegar until lettuce is lightly coated.
- Heat Artichoke, Cheese & White Bean Dip up (either in the oven or in the microwave) so it's warm.
- On the stove, bring a cast iron or non-stick skillet to medium heat.
- Lightly butter one side of all four slices of bread. Place all four pieces of bread, butter side down, onto the skillet. Split the Artichoke, Cheese & White Bean Dip mixture in half, and add to two of the four slices of bread.
- Cook until bread is golden brown, about 3 to 5 minutes. Remove bread from the skillet and place on a cutting board. Split arugula mixture in half and add to the top of the Artichoke, Cheese and White Bean Dip. Top the entire thing with the remaining slice of bread.
- The amount of arugula and Artichoke Dip you'll use is in direct proportion to the size of the bread. For a typical slice of bread, I used 3/4 of a cup per sandwich. For larger slices, I went with a full cup on each.
- Recipe for the Artichoke, Cheese & White Bean Dip: http://cleaneatsfastfeets.com/2015/04/17/artichoke-cheese-white-bean-dip-recipe/