Spinach Artichoke Grilled Cheese Sandwiches
with Hot Pepper Mayo & Oregano Fries
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- 1 russet potato, cut into ½-inch thick sticks
- 1 tsp dried oregano
- 2 oz pickled jalapeños, finely chopped
- ¼ cup vegan mayo (divided)
- ½ cup artichoke hearts, drained and roughly chopped
- 2 garlic cloves, minced
- 4 oz baby spinach
- 4 slices sourdough bread
- 2 oz vegan mozzarella
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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.
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.
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.
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.
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.
Cut the spinach artichoke grilled cheese sandwiches in half and serve with oregano fries. Bon appétit!