Spinach Artichoke Grilled Cheese (Print Version)

Golden sourdough filled with creamy spinach, artichoke, and three cheeses. A gourmet comfort sandwich ready in just 25 minutes.

# Ingredient List:

→ 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 Make:

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 bowl, combine sautéed spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, minced garlic, salt, pepper, and red pepper flakes if using. Mix until well blended and spreadable.
03 - Spread the spinach-artichoke mixture evenly onto two slices of sourdough bread. Top with the remaining two bread slices to form two complete sandwiches.
04 - Generously butter the outside surfaces of all bread slices on both sandwiches, ensuring even coverage for optimal browning.
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 with a spatula, until bread is golden brown and cheese is completely melted.
06 - Remove sandwiches from heat. Slice each sandwich in half diagonally and serve immediately while warm.

# Expert Advice:

01 -
  • It transforms leftover dip ingredients into something completely new and satisfying.
  • The contrast between crispy bread and creamy filling makes every bite interesting.
  • You can have it on the table faster than ordering takeout.
  • It feels fancy enough for guests but easy enough for a regular Tuesday.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so medium heat is non-negotiable.
  • Pressing out the spinach moisture is the difference between a creamy filling and a soggy mess.
  • Softened butter spreads without tearing, but melted butter makes the bread greasy instead of crisp.
03 -
  • Use a heavy skillet or cast iron pan to get an even, consistent golden crust on both sides.
  • If the cheese isn't melting fast enough, cover the pan with a lid for the last minute of cooking to trap the heat.
  • Let the sandwich rest for thirty seconds before slicing so the filling sets slightly and doesn't ooze out everywhere.
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