Cajun Salmon Grilled Cheese Sandwiches
This blackened salmon grilled cheese sandwich is mind-blowing! It's stuffed with spinach-artichoke spread and gooey melted cheese, and then toasted between thick slices of Parmesan-crusted bread.
Servings: 2 sandwiches
Ingredients
For the Sandwiches
- 2- 6 oz. Salmon filets boneless/skinless
- 4 slices thick-cut sourdough bread
- 3 slices provolone cheese
- 3 slices mozzarella cheese
- 1-2 tablespoons butter for pan
- 2 tablespoons blackened cajun seasoning
- olive oil
Spinach-Cheese Spread
- 1/2 block 4 oz cream cheese, softened
- 1/3 cup frozen spinach thawed and strained well
- 3 oz artichoke hearts chopped
- 1/4 cup shredded mozzarella
- 1/4 cup pepper jack cheese
- 1/4 cup grated parmesan
- 1 tbsp minced garlic
- Salt pepper, red pepper flakes to taste
Parmesan Butter Crust
- 1/4 cup softened butter optionally use garlic herb butter
- 1/4 cup parmesan grated
Instructions
- Prepare salmon by drizzling both sides with olive oil and season liberally with cajun seasoning. In a skillet over medium heat, add 1 tablespoon olive oil and cook the salmon for 4-5 minutes, flip and cook an additional 2-3 minutes. Set salmon aside under tented foil.
- Mix together all the ingredients for the spinach-cheese mixture until smooth, melt for 20 secs in the microwave if needed to easily stir.
- In a separate bowl, mix parmesan and butter together and spread on the outside of each sourdough slice.
- Assemble the sandwiches by spreading the spinach mixture on one side of the bread. Flake the cooked salmon on top, then top salmon with 1.5 slices of provolone and mozzarella. Add the second slice of bread on top (buttered side up).
- Add a little butter to a clean skillet over low heat. Once melted, add in the sandwiches and toast on each side until golden brown, about 5 minutes per side.