Publisher Photo
Publisher Photo
This open-faced egg and artichoke melts are a favorite at Jill Gross' home in Roselle, Illinois. "The Dijon mustard adds a nice zip, making them more exciting than plain grilled cheese," she says. "When my husband can't make it home for dinner, I treat myself to this sandwich instead of making a whole meal."
MAKES:
3-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
3-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 6 slices rye or pumpernickel bread
  • 3 hard-boiled large eggs, sliced

Directions

In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown. Yield: 3-6 servings.
Originally published as Artichoke Melts in Quick Cooking January/February 2003, p56

  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 6 slices rye or pumpernickel bread
  • 3 hard-boiled large eggs, sliced
  1. In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown. Yield: 3-6 servings.
Originally published as Artichoke Melts in Quick Cooking January/February 2003, p56

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