My idea of hell is moving. I hate packing up my worldly possessions as you never know if you'll need that scarf or that book after you've packed it. I don't use something for a year but the second I pack it up and seal that box I need it desperately. Just the thought of having to move makes me grimace and run for the red wine and comfort food. When I found out we'd need to move in May I wanted to bury myself in my pillow and only come out to drown my sorrows. But we found a new place much more easily than we had the last time and so far it didn't seem that bad. I won't relax until the day we unpack. So for now, I have to ease my worries with some comforting food.
Cheese is always a main component in my favorite comfort foods. Mac & cheese and grilled cheese sandwiches are my ultimate 'instantly feel better' foods. I know they're a bit naughty, but I guess that's part of the appeal. I was quite distressed when I read that April is 'Grilled Cheese Month'. Where had I been? I had almost missed a whole month celebrating a food so dear to my heart! Luckily I had some leftover Spinach & Artichoke Dip to help me in my grilled cheese redemption quest. The dip becomes encased in a blanket of melted cheese and creates a pocket of creaminess in the middle that is oh so comforting and a great contrast against the crisp crunch of the sourdough.
Spinach & Artichoke Grilled Cheese Sandwich
Makes 1 sandwich
2 slices sourdough bread
1/4- 1/2 cup leftover Spinach & Artichoke Dip, warmed*
2 slices of Gouda, Jack or other melty delicious cheese
Butter, about 1 tbsp
*You don't want the dip to be straight out of the fridge. If you warm it slightly in the microwave or oven it will help the cheese in melting and make sure you have a hot, ooey gooey grilled cheese.
Butter the outer face of each slice of sourdough bread and be sure to get all the corners! Place buttered side down on cutting board or plate. Lay a slice of cheese on each slice of bread, tearing it to make sure each half of bread is covered and there is not much cheese 'over hang'. Cover one half of the sandwich with the leftover Spinach & Artichoke Dip, making sure it is spread evenly over the cheese. Complete your masterpiece by securing the other half of the bread and cheese on top of the half with the dip mixture.
Heat a skillet on medium-high heat. When skillet is hot place whole sandwich into skillet and cook until the first side is golden brown. Flip carefully using a spatula and cook until second side is golden and crisp. If the cheese doesn't seem melty enough, flip again and keep flipping every 15 seconds or so until center is hot and cheese is melty.