Spinach Artichoke Grilled Cheese (Print Version)

Gourmet grilled cheese featuring creamy spinach and artichoke filling nestled between crisp, golden sourdough slices.

# What You’ll 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 Steps:

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 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 bread. Top with the remaining bread slices to form sandwiches.
04 - Butter the exterior surfaces of all bread slices on both sandwiches.
05 - Heat a large nonstick skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Remove from heat, slice sandwiches in half diagonally, and serve immediately.

# Expert Hints:

01 -
  • It takes everything you love about spinach artichoke dip and traps it inside crispy, buttery bread where it belongs.
  • You can throw it together on a weeknight without thinking too hard, yet it feels fancy enough to serve when someone drops by unexpectedly.
  • The mozzarella gets stretchy, the Parmesan adds sharpness, and the cream cheese holds it all together in gooey harmony.
  • Every bite has texture: crisp crust, tender filling, little bursts of artichoke hiding in the creamy spinach.
02 -
  • If you don't drain the spinach and artichokes well, the filling will leak out and make the bread soggy instead of crispy.
  • Medium heat is crucial, if the pan is too hot, the bread will burn before the cheese melts.
  • Let the cream cheese soften completely or it won't blend smoothly and you'll have lumps in the filling.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt evenly and the bread crisp up faster.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the bread an even, golden crust.
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