Artichoke Spinach Grilled Cheese (Printable)

Decadent grilled cheese with creamy spinach-artichoke dip filling, melted between golden crisp sourdough slices.

# What You'll Need:

→ Vegetables

01 - 1 cup fresh spinach, chopped
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 Make It:

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 and uniform.
02 - Lay out all sourdough bread slices. Spread artichoke-spinach mixture evenly onto 4 slices. Top each with a remaining bread slice to form 4 sandwiches.
03 - Lightly spread softened butter onto the outside of each sandwich on both sides.
04 - Heat a large skillet or griddle over medium heat. Place sandwiches in pan and cook 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
05 - Remove from skillet and let rest 1 minute. Slice diagonally if desired and serve warm.

# Expert Advice:

01 -
  • The creamy, tangy filling oozes out just enough to make every bite feel indulgent without being messy
  • It transforms ordinary ingredients into something that tastes restaurant special in under thirty minutes
  • The combination of melted cheeses creates the most incredible stretch factor when you pull apart your sandwich
02 -
  • Soggy bread happens when your filling has too much moisture, so thaw frozen spinach completely and squeeze it in a clean towel until your hands hurt
  • Low and slow cooking will burn the bread before the cheese melts, so don't be afraid to turn up the heat to medium
  • Letting the sandwiches rest for a full minute after cooking prevents the filling from instantly oozing out when you slice them
03 -
  • Use a mayonnaise and butter mix on the outside of the bread for the crispiest, most golden crust that won't burn as easily
  • Grate your own cheese instead of buying pre-shredded bags for the smoothest melting texture
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