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Artichoke Melts

By: Jill Gross

"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.'"

Rate/Review | Read Reviews (6)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 servings

Ingredients

1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 1/2 cups shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked 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.