Spinach Artichoke Grilled Cheese (Printable)

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

# 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 with a splash of water. Sauté for 1-2 minutes until wilted, then drain excess moisture.
02 - In a mixing bowl, combine sautéed spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, minced 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 bread. Top with the remaining bread slices to form two complete sandwiches.
04 - Spread softened butter on the outside of each bread slice on both sandwiches.
05 - Heat a large nonstick skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Remove from heat, slice each sandwich in half diagonally, and serve immediately.

# Expert Tips:

01 -
  • It turns leftover vegetables into something indulgent without feeling heavy or overly rich.
  • The creamy filling stays put instead of sliding out the sides like regular grilled cheese.
  • You can make it in less time than it takes to order delivery.
  • It feels fancy enough for guests but easy enough for a solo weeknight dinner.
02 -
  • Drain the artichokes and spinach thoroughly or the filling will make the bread soggy and prevent it from crisping up.
  • Keep the heat at medium, not high, so the bread toasts evenly without burning before the cheese melts.
  • Softened butter spreads more easily than cold butter and prevents tearing the bread when you spread it.
03 -
  • Press the sandwiches gently with a spatula while they cook to help the cheese melt evenly and the filling warm through.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • Use a mix of cheeses like Gruyère or fontina instead of mozzarella for a more complex, nutty flavor.
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