Artichoke Spinach Grilled Cheese (Printable)

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

# Components:

→ Vegetables

01 - 1 cup fresh spinach, chopped (or ½ cup frozen, thawed and drained)
02 - 1 cup canned or jarred artichoke hearts, drained and chopped

→ Dairy

03 - 4 oz cream cheese, softened
04 - ½ cup shredded mozzarella cheese
05 - ½ cup shredded Monterey Jack or Swiss cheese
06 - ¼ cup grated Parmesan cheese
07 - 2 tablespoons unsalted butter, softened

→ Bread

08 - 8 slices sourdough bread

→ Seasonings

09 - 1 small garlic clove, minced
10 - ¼ teaspoon black pepper
11 - ⅛ teaspoon crushed red pepper flakes, optional
12 - Pinch of salt

# Directions:

01 - In a mixing bowl, combine softened cream cheese, shredded mozzarella, Monterey Jack or Swiss cheese, grated Parmesan, chopped spinach, drained artichoke hearts, minced garlic, black pepper, red pepper flakes, and salt. Mix thoroughly until well blended and uniform.
02 - Lay out 8 sourdough bread slices. Spread the artichoke-spinach mixture evenly onto 4 slices, dividing equally. Top each with a remaining bread slice to form 4 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 with a spatula, until bread is golden brown and cheese is completely melted.
05 - Remove sandwiches from skillet and let rest for 1 minute. Slice diagonally if desired and serve immediately while warm.

# Expert Advice:

01 -
  • It transforms a classic comfort food into something restaurant-worthy without any fancy techniques.
  • The creamy, tangy filling is so satisfying that even picky eaters ask for seconds.
  • You can have a rich, indulgent meal on the table in under half an hour.
  • Leftovers reheat beautifully in a skillet, staying crispy and melty.
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 warm through evenly and creates better contact with the pan.
  • Always drain your artichokes and spinach thoroughly, or the filling will be watery and slide right out.
03 -
  • Let the cream cheese come to room temperature completely so it blends smoothly without any lumps.
  • Use a heavy skillet or cast iron pan for the most even heat and the crispiest crust.
  • If the filling starts to ooze out while cooking, just nudge it back in with your spatula and keep going.
Return