YieldsMakes 1 sandwich
AuthorKimberly R. Feltz, Portland,
Time: 25 minutes. This sandwich was Kimberly Feltz's comfort food when she was in her 20s, living on her own. "I put all of my favorite foods on it … it's my 'Treat Yourself Special' grilled cheese sandwich."

How to Make It

Step 1
1

Melt butter in a large frying pan over medium heat. Spread cream cheese on 1 side of 1 bread slice. Put slice in pan, cream cheese side up, and the other slice alongside. Scoot both around so they absorb the butter.

Step 2
2

Reduce heat to low. Top cream cheese slice with fontina and the plain slice with cheddar. Cover pan and let cook 1 to 2 minutes, or until cheeses are melted. Transfer to a plate.

Step 3
3

Cover fontina-topped slice with artichoke mash, olives, and tomato. Top with cheddar slice.

Step 4
4

Note: Nutritional analysis is per sandwich.

Ingredients

 1 tablespoon butter
 1 tablespoon softened cream cheese
 2 slices sourdough rye
 1 slice fontina cheese
 1 slice sharp cheddar cheese
 1/4 cup canned artichoke hearts, drained, dried, and mashed
  About 8 brined medium black olives, halved
 2 thin slices beefsteak tomato

Directions

Step 1
1

Melt butter in a large frying pan over medium heat. Spread cream cheese on 1 side of 1 bread slice. Put slice in pan, cream cheese side up, and the other slice alongside. Scoot both around so they absorb the butter.

Step 2
2

Reduce heat to low. Top cream cheese slice with fontina and the plain slice with cheddar. Cover pan and let cook 1 to 2 minutes, or until cheeses are melted. Transfer to a plate.

Step 3
3

Cover fontina-topped slice with artichoke mash, olives, and tomato. Top with cheddar slice.

Step 4
4

Note: Nutritional analysis is per sandwich.

Single Girl’s Grilled Cheese Sandwich with Artichokes, Tomato, and Black Olives
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