Spinach Artichoke Grilled Cheese (Printable Version)

A gourmet twist on classic grilled cheese with creamy spinach and artichoke filling on crisp golden sourdough.

# What You Need:

→ Dairy

01 - 1 cup shredded mozzarella cheese
02 - 1/2 cup cream cheese, softened
03 - 1/4 cup grated Parmesan cheese
04 - 2 tablespoons unsalted butter, softened

→ Vegetables

05 - 1 cup fresh spinach, chopped
06 - 1/2 cup canned or jarred artichoke hearts, drained and chopped
07 - 1 small garlic clove, minced

→ Bread

08 - 4 slices sourdough bread

→ Seasonings

09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper
11 - Pinch of red pepper flakes, optional

# How to Make It:

01 - In a medium skillet over medium heat, add spinach and a splash of water. Sauté for 1 to 2 minutes until wilted. Drain excess moisture thoroughly.
02 - In a bowl, combine sautéed spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes if using. Mix until well blended.
03 - Spread the spinach-artichoke mixture evenly onto two slices of sourdough. Top with the remaining bread slices to form sandwiches.
04 - Butter the outsides of the bread slices on both sandwiches.
05 - Heat a large nonstick skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Remove from heat, slice in half diagonally, and serve immediately.

# Expert Advice:

01 -
  • It tastes like the fancy dip you order at restaurants, but you can hold it in your hands and eat it for lunch without judgment.
  • The creamy filling stays put instead of squishing out the sides like regular grilled cheese always does.
  • You can make it on a weeknight without any special skills or a trip to three different stores.
02 -
  • Drain the spinach and artichokes really well or your bread will steam instead of crisp, and nobody wants a soggy grilled cheese.
  • Medium heat is your friend here, too high and the bread burns before the cheese melts, too low and it just sits there getting tough.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster and the bread make better contact with the pan.
  • If your skillet isnt big enough for both sandwiches, cook them one at a time and keep the first one warm in a low oven while you finish the second.
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