yumyumyum, is all I have to say about that.
So, the fun part of this story is that this was Beck’s gateway sandwich, and what a freakin way to go, right? She’s still just barely interested in any foods that are mixed, still eats pretty plain things separated by miles of plate space, emphasis on pasta and berries. I’m trying to ease her into the idea of eating whatever I put in front of her, though, with fewer options at each meal. One way I’ve found that she’s much more agreeable to trying ANYTHING new is to have her help me make it. We got a Tripp Trapp a few weeks ago and it’s been used mainly as a kitchen stool; she’s fully obsessed with being able to see what is happening and test out little bits of things as we cook.
These were a weekday lunch inspiration based on a random bag of frozen artichokes from Trader Joe’s and some cute thin-sliced sourdough that I wanted to use. Provolone and garlicky spinach rounded everything out, and local butter crisped everything up. I used pretty small pieces of bread in these (about 5 inches corner-to-corner) because there’s a good amount of cheese in these, but you can use any bread and melty white cheese you want!
These grilled cheeses are a teeny bit time consuming because you grill the artichokes and wilt the spinach first, but I did them all in the same skillet to save on dishes and they only take about five minutes apiece. Then it’s butter/bread/cheese/grill, and lunch is done in half an hour or so.