Artichoke Spinach Grilled Cheese (Print Version)

Decadent grilled cheese with creamy spinach-artichoke dip filling, melted to perfection on golden sourdough bread.

# What You’ll Need:

→ Vegetables

01 - 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed and drained)
02 - 1 cup canned or jarred artichoke hearts, drained and chopped

→ Dairy

03 - 4 oz cream cheese, softened
04 - 1/2 cup shredded mozzarella cheese
05 - 1/2 cup shredded Monterey Jack or Swiss cheese
06 - 1/4 cup grated Parmesan cheese
07 - 2 tablespoons unsalted butter, softened

→ Bread

08 - 8 slices sourdough bread

→ Seasonings

09 - 1 small garlic clove, minced
10 - 1/4 teaspoon black pepper
11 - 1/8 teaspoon crushed red pepper flakes (optional)
12 - Pinch of salt

# How-To Steps:

01 - In a mixing bowl, combine softened cream cheese, mozzarella, Monterey Jack or Swiss cheese, Parmesan, chopped spinach, drained artichoke hearts, minced garlic, black pepper, red pepper flakes, and salt. Mix until well blended.
02 - Lay out the sourdough slices. Spread the artichoke-spinach mixture evenly onto 4 slices. Top with remaining bread slices to form complete sandwiches.
03 - Lightly spread softened butter on the outside of each sandwich on both sides.
04 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
05 - Remove sandwiches from skillet and let rest for 1 minute. Slice diagonally and serve warm.

# Expert Hints:

01 -
  • Its basically the appetizer everyone fights over, but elevated into a legitimate meal that feels indulgent yet somehow reasonable for a Tuesday night
  • The combination of three cheeses creates this incredible melt factor while the artichokes add this subtle tang that cuts through all that richness perfectly
02 -
  • I learned the hard way that overfilling these causes the cheese to escape into the pan, so stick to about ¼ cup of filling per sandwich maximum
  • Medium low heat is your friend here, you want the bread to crisp slowly so the filling has time to get hot and melty without burning the exterior
03 -
  • A cast iron skillet gives you the most even heating and the best crust, but any heavy bottomed pan will work beautifully
  • Mayo instead of butter on the outside is a restaurant trick that creates an even crispier, golden exterior that wont burn as easily
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