Happy Hour Spinach And Artichoke Grilled Cheese Recipe

Cook Spinach

In a large skillet over medium heat, add the fresh spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

Mix Dip Ingredients

In a mixing bowl, combine the wilted spinach, chopped artichoke hearts, cream cheese, sour cream, minced garlic, grated Parmesan cheese, salt, black pepper, and red pepper flakes. Mix well until creamy and fully combined.

Set Aside

Transfer the spinach and artichoke dip to a serving bowl and set aside.

Prepare Bread

Butter one side of each slice of white bread.

Assemble Sandwiches

On the unbuttered side of four slices of bread, spread a generous amount of the spinach and artichoke dip. Top with slices of extra sharp cheddar cheese and crumbled applewood bacon. Place another slice of bread on top, buttered side facing out.

Grill Sandwiches

In a skillet over medium heat, grill each sandwich until golden brown and the cheese is melted, about 3-4 minutes per side.

Prepare Coating

In a shallow bowl, combine cornmeal, flour, and salt.

Coat Pickles

Dip each pickle slice into the beaten egg, then dredge in the cornmeal mixture until fully coated.

Fry Pickles

In a deep skillet, heat oil over medium-high heat. Once hot, fry the coated pickles in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels.