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Spinach Artichoke Grilled Cheese Sandwiches with Hot Pepper Mayo & Oregano Fries
2 or 4 Serving Dinner

Spinach Artichoke Grilled Cheese Sandwiches

with Hot Pepper Mayo & Oregano Fries

Tags: High-Protein Soy-Free Nut-Free Chef's Choice High Fiber Bone Health
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
650
FAT
24g
CARBOHYDRATES
93g
PROTEIN
16g


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INGREDIENTS

  1. 1 russet potato, cut into ½-inch thick sticks
  2. 1 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. 4 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
650
FAT
24g
CARBOHYDRATES
93g
PROTEIN
16g


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INSTRUCTIONS

1
Roast the fries

Preheat the oven to 425°F. Add potato, 2 tsp olive oil, just half the 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. 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 continue cooking, about 1 minute. Add baby spinach, stir, and transfer spinach artichoke mixture to a bowl. Wipe the skillet clean and set aside, off heat. TIP: Keep the remaining artichoke hearts for your own use.

4
Build 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 spinach artichoke mixture and mozzarella to each slice and top with remaining bread slices. Spread remaining mayo on top of each sandwich. TIP: If you have extra filling, serve alongside the sandwiches.

5
Cook the grilled cheese

Return the 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!

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