Artichoke Spinach Grilled Cheese (Printer View)

A decadent sandwich with creamy spinach-artichoke filling melted between golden, crisp sourdough bread.

# Components:

→ 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

# Method:

01 - In a mixing bowl, combine softened cream cheese, mozzarella, Monterey Jack or Swiss, Parmesan, chopped spinach, drained artichoke hearts, minced garlic, black pepper, red pepper flakes, and salt. Mix until well blended.
02 - Lay out sourdough slices and spread the artichoke-spinach mixture evenly onto 4 slices. Top with remaining bread slices to form sandwiches.
03 - Lightly butter 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 from skillet, let rest 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It turns leftover party dip into a legitimate meal that feels indulgent without much effort.
  • The combination of three cheeses with artichokes creates a creamy, tangy filling that doesn't fall apart when you bite in.
  • Sourdough crisps up beautifully and holds the filling without getting soggy.
  • You can prep the mixture ahead and have hot sandwiches ready in under ten minutes.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Pressing the sandwich gently with a spatula helps the filling meld with the cheese and speeds up the melting process.
  • Don't skip drying the spinach and artichokes, excess moisture will make the filling runny and the bread soggy.
  • Let the cream cheese soften completely or it will leave lumps in the filling that won't melt smoothly.
03 -
  • Add a handful of chopped sun-dried tomatoes to the filling for a sweet, tangy boost that pairs beautifully with the artichokes.
  • Use a cast iron skillet if you have one, it distributes heat evenly and gives the bread a deeper, more consistent golden color.
  • Sprinkle a little extra Parmesan on the buttered bread before grilling for a crispy, cheesy crust that tastes like a secret.
  • If the filling is too thick to spread, stir in a tablespoon of milk or cream to loosen it up.
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