Ingredients
Equipment
Method
- Spread mayonnaise on both slices of bread; set aside.
- Heat a small skillet over medium heat.
- Melt half of butter, then place one slice of bread, mayonnaise side down, into pan.
- Layer with sliced cheese, spinach and artichoke dip, grilled chicken breast and a second slice of cheese.
- Top with second slice of bread, mayonnaise side up.
- Cook until bottom piece of bread is golden brown, about 4-5 minutes.
- Lift sandwich and add remaining butter.
- Flip sandwich and gently press down sandwich for even cooking.
- Cook until second side is golden brown.
- Remove from heat. Serve immediately.
Notes
- Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in a skillet for best results.
- Tip 2: You can freeze ungrilled sandwiches. Wrap them tightly and store for up to a month. Simply grill them straight from the freezer!
- Tip 3: A crisp salad with a light vinaigrette can cut through the richness of the sandwich. Try a simple arugula salad or a Caesar salad.
- Tip 4: Substitute the grilled chicken with grilled vegetables or more spinach and artichoke dip for a delicious vegetarian option.
- Tip 5: If you have leftovers, store them in an airtight container to maintain freshness.