Skip to main content
Spinach Artichoke Grilled Cheese with Hot Pepper Mayo & Oregano Fries
2 or 4 Serving Dinner

Spinach Artichoke Grilled Cheese

with Hot Pepper Mayo & Oregano Fries

Tags: Soy-Free, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
660
FAT
26g
CARBOHYDRATES
92g
PROTEIN
15g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 1 russet potato, cut into ½-inch thick sticks
  2. ½ tsp dried oregano
  3. 2 oz pickled jalapeños, finely chopped
  4. ¼ cup vegan mayo (divided)
  5. ½ cup artichoke hearts, drained and roughly chopped
  6. 2 garlic cloves, minced
  7. 2 oz baby spinach
  8. 4 slices sourdough bread
  9. 2 oz vegan mozzarella
  10. 1 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
660
FAT
26g
CARBOHYDRATES
92g
PROTEIN
15g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the fries

Preheat the oven to 425°F. Add potato, 2 tsp olive oil, oregano, and a pinch of salt and pepper to a baking sheet, and toss. Roast until potatoes are browned and crisp in places, 18 to 20 minutes. (4-serving meal: use 4 tsp olive oil) TIP: Rotate the baking sheet halfway through to ensure even browning.

2
Make the hot pepper mayo

Add pickled jalapeño, just half the mayo, and a pinch of pepper to a small bowl. Stir the hot pepper mayo. TIP: If you’re sensitive to spice, omit or use less pickled jalapeño.

3
Start the filling

Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add just ½ cup artichoke hearts and cook until crispy in places, 5 to 6 minutes. Add garlic and cook about 1 minute. Add baby spinach, stir, and transfer spinach artichoke mixture to a bowl. Wipe the skillet clean and set aside, off heat. (4-serving meal: use 2 tsp olive oil, 1 cup artichoke hearts ) TIP: Keep the remaining artichoke hearts for your own use.

4
Build the sandwiches

To assemble the sandwiches, place 2 slices sourdough bread on a flat surface and spread just ½ tbsp mayo on each slice. Flip slices over and spread hot pepper mayo on the other side. Add some of the spinach artichoke mixture and mozzarella to each slice, and top with remaining bread slices to close the sandwiches. Spread remaining Vegenaise on top of each sandwich. (4-serving meal: place 4 slices sourdough bread on a flat surface)

5
Cook the grilled cheese

Return the large nonstick skillet to medium heat. Add sandwiches and cook until golden brown, 2 to 3 minutes per side. TIP: If the bread browns before the cheese has melted, lower the heat.

6
Serve

Cut the spinach artichoke grilled cheese sandwiches in half and serve with oregano fries. Bon appétit!

SIMILAR RECIPES