Spinach Artichoke Grilled Cheese
with Hot Pepper Mayo and Oregano Fries
- 1 russet potato
- ½ tsp dried oregano
- ¼ cup pickled jalapeños
- ¼ cup Follow Your Heart Soy Free Vegenaise
- ½ cup artichoke hearts
- 2 garlic cloves
- 4 oz baby spinach
- 4 slices sourdough bread
- ½ cup vegan mozzarella
- 1 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Baking sheet
Preheat oven to 425°F. Cut the potato into ½ inch thick sticks. Transfer to a baking sheet and toss with 2 tsp (4 tsp) olive oil, oregano, and a good pinch of salt and pepper. Roast fries in the oven until browned and crisp in places, about 18 to 20 minutes.
Finely chop the pickled jalapenos. Add the chopped peppers, just half the Vegenaise, and a pinch of pepper to a small bowl. Stir hot pepper mayo to combine.
Drain and roughly chop the artichoke hearts. Grate or mince the garlic. Place a large nonstick skillet over medium-high heat with 1 tsp (2 tsp) olive oil. Once hot, add just ½ cup (1 cup) chopped artichokes and cook until they’re crispy in places, about 5 to 6 minutes. Add the minced garlic and spinach and cook until the spinach wilts, about 2 to 3 minutes. Transfer to a bowl and wipe the skillet clean.
Lay the sourdough bread out on a cutting board. Spread the remaining Vegenaise on one side of each piece. Flip them over and spread the hot pepper mayo on 2 slices. Top with the artichoke mixture and mozzarella and gently close the sandwiches, Vegenaise side up.
Place a large nonstick skillet over medium heat. Add the sandwiches and cook, occasionally pressing down with a spatula, until golden brown and the cheese has melted, about 2 to 3 minutes per side.
Cut the grilled cheese sandwiches in half and serve with oregano fries. Enjoy!