Spinach Artichoke Grilled Cheese
with Cherry Pepper Mayo & Oregano FriesGET RECIPES DELIVERED
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- 1 potato
- ½ tsp dried oregano
- ¼ cup cherry peppers
- ¼ cup Follow Your Heart Soy Free Vegenaise
- 4 oz artichoke hearts
- 2 cloves garlic
- 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
- Baking sheet
- Large nonstick skillet
Roast the fries
Preheat oven to 425°F. Cut the russet potato into sticks about ½ inch thick. Transfer to a baking sheet and toss with 2 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.
Make the mayo
Finely chop the cherry peppers. Add the cherry peppers, half the Vegenaise, and a pinch of pepper to a small bowl. Stir cherry pepper mayo to combine.
Start the filling
Drain and roughly chop the artichoke hearts. Grate or mince the garlic. Place a large nonstick skillet over medium-high heat with 1 tsp olive oil. Once hot, add the artichokes and cook until they’re crispy in places, about 5 to 6 minutes. Add the spinach and garlic, and cook until spinach is wilted, about 2 to 3 minutes. Transfer to a bowl and wipe the skillet clean.
Build the sandwiches
Lay the sourdough bread out on a cutting board. Spread the remaining Vegenaise on one side of all four pieces of bread. Flip them over, and spread the cherry pepper mayo on 2 of the slices. Top with the mozzarella and artichoke mixture, then gently close the sandwiches, Vegenaise side up.
Cook the grilled cheese
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 alongside the oregano fries. Enjoy!