Spinach Artichoke Grilled Cheese

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.

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. (4-serving meal: use 2 tsp olive oil, 1 cup artichoke hearts ) TIP: Keep the remaining artichoke hearts for your own use.

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 spinach artichoke mixture and mozzarella to each slice, and top with remaining bread slices to close the sandwiches. Spread remaining mayo on top of each sandwich. (4-serving meal: place 4 slices sourdough bread on a flat surface) 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!