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

Spinach Artichoke Grilled Cheese Sandwiches

with Hot Pepper Mayo & Oregano Fries

Spinach artichoke dip is an American classic and family favorite. Tangy, earthy artichokes, subtle, sweet spinach, and creamy, melted mozzarella evoke the qualities of this cherished comfort food. Spicy pickled jalapeños add a bright counterpart to this warm, cheesy goodness.

Tags: High-Protein Soy-Free Nut-Free Chef's Choice Less Prep High Fiber
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
660
FAT
25g
CARBOHYDRATES
92g
PROTEIN
16g

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INGREDIENTS

  1. 1 russet potato, cut into ½-inch thick sticks
  2. 1 tsp dried oregano (divided)
  3. 2 oz pickled jalapeños, minced
  4. 1/4 cup vegan mayo (divided)
  5. 13.75 oz artichoke hearts, roughly chopped (divided)
  6. 2 garlic cloves, peeled and minced
  7. 4 oz teen spinach
  8. 4 slices sourdough bread
  9. 2 oz vegan mozzarella
  10. 1 tbsp olive oil*
  11. Salt*
  12. Pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: wheat
Tools: Baking sheet, Large nonstick skillet
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
660
FAT
25g
CARBOHYDRATES
92g
PROTEIN
16g

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INSTRUCTIONS

1
Roast the fries

Preheat oven to 425°F. Combine potato, 2 tsp olive oil, just half the oregano, and a pinch of salt and pepper on 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) (TIPS: Keep remaining oregano for your own use. Rotate the baking sheet halfway through to ensure even browning.)

2
Make the hot pepper mayo

Stir together just half the pickled jalapeños, just half the mayo, and a pinch of pepper in small bowl. (TIP: Use more pickled jalapeños if you prefer more spice.)

3
Start the filling

Heat 1 tsp olive oil in 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 until fragrant, about 1 minute. Add spinach, stir, and transfer spinach artichoke mixture to bowl. Wipe skillet clean and set aside. (4-serving meal: use 2 tsp olive oil) (TIP: Keep the remaining artichoke hearts for your own use.)

4
Build the sandwiches

Place 2 bread slices on clean work surface and spread just ½ tbsp mayo on each slice. Flip slices over and spread hot pepper mayo on other side of each slice. Add some spinach artichoke mixture and mozzarella to each slice and top with remaining bread slices. Spread remaining mayo on top of each sandwich.

5
Cook the grilled cheese

Return same 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 spinach artichoke grilled cheese sandwiches with hot pepper mayo in half and serve with oregano fries and any extra spinach artichoke filling. Bon appétit!

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