Ingredients
Scale
- 8 slices sandwich bread of your choice (I used gluten-free bread, but sourdough would be amazing!)
- 1 tbsp. olive oil approximate
- 4 oz. onion and chive cream cheese
- 1 tbsp. mayonnaise I used reduced fat
- 6 slices pickled jalapeños diced, spicy or mild
- 12 grilled artichokes (canned) diced
- 2 tbsp. grated or shredded parmesan cheese
- 4–8 slices provolone cheese amount depends on the size of your bread and cheese
Instructions
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Preheat oven to 375 degrees F. Lightly brush or rub oil over one side of each slice of bread, and place the bread oil-side down on your work surface.
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In a small bowl, stir together cream cheese, mayonnaise, jalapeños, artichokes, and parmesan. Spread cheese mixture evenly over four slices of bread. Arrange sliced provolone on the other four slices of bread.
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Place bread oil-side down directly onto the rack of your oven or on a baking sheet if you are concerned about melted cheese dripping. Bake for 8-10 minutes or until cheese and artichoke filling are hot and bubbly.
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Put the sandwiches together, and allow to cool slightly before cutting to serve.
Notes
If you prefer, you can make these grilled cheese sandwiches in a panini press or in a hot pan.
If you are looking for a good artichoke dip recipe, double the filling ingredients, heat it on the stovetop or microwave, and dig in!
- Cook Time: 20