Artichoke Melts


  • 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


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 M

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