Spinach Artichoke Grilled Cheese (Printable)

Gourmet sourdough sandwich filled with creamy spinach, artichokes, and melted cheese. A comforting vegetarian lunch or dinner ready in 25 minutes.

# Components:

→ 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

# Directions:

01 - In a medium skillet over medium heat, add spinach with a splash of water. Sauté for 1 to 2 minutes until wilted. Drain excess moisture thoroughly.
02 - In a mixing bowl, combine sautéed spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, minced garlic, salt, black 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 each with a remaining bread slice to form complete sandwiches.
04 - Spread softened butter evenly on the outside surface of all bread slices.
05 - Heat a large nonstick skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Remove from heat, slice each sandwich in half diagonally, and serve immediately while warm.

# Expert Advice:

01 -
  • It takes the nostalgia of grilled cheese and makes it feel grown up without any fuss.
  • The filling is creamy, tangy, and packed with flavor that actually tastes like something special.
  • You can make it on a weeknight and still feel like you treated yourself.
  • It pairs with soup, salad, or stands alone as a full meal.
02 -
  • Drain the spinach well after wilting or the filling will be watery and leak out during grilling.
  • Softened butter spreads easier and crisps more evenly than melted butter, which can soak into the bread.
  • Medium heat is key, high heat will burn the bread before the cheese melts inside.
03 -
  • Press the sandwiches gently with a spatula while grilling to help the filling warm through and the cheese melt evenly.
  • Add a handful of fresh basil or a sprinkle of smoked paprika to the filling for an extra layer of flavor.
  • If you want extra crispy edges, brush the bread with a little olive oil mixed with the butter.
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