Artichoke Spinach Grilled Cheese (Print Version)

A creamy spinach-artichoke dip filling melted between golden, crisp sourdough slices for the ultimate comfort sandwich.

# What You 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 - 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
12 - Pinch of salt

# Directions:

01 - In a mixing bowl, combine cream cheese, mozzarella, Monterey Jack, Parmesan, spinach, artichokes, garlic, black pepper, red pepper flakes, and salt. Mix until well blended.
02 - Lay out sourdough slices. Spread 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 and let rest 1 minute. Slice and serve warm.

# Expert Suggestions:

01 -
  • It tastes like your favorite appetizer turned into the ultimate comfort meal.
  • The filling is creamy, tangy, and packed with flavor that oozes out with every bite.
  • Golden, crispy bread gives way to warm, melted cheese that stretches beautifully.
  • It comes together in under half an hour with ingredients you probably already have.
02 -
  • If your frozen spinach isn't drained well, the filling will turn watery and leak out during grilling, so squeeze it hard in a clean towel.
  • Medium heat is key for grilled cheese: too high and the bread burns before the cheese melts, too low and it just sits there getting greasy.
  • Softened cream cheese mixes in smoothly, but cold cream cheese will leave you with stubborn lumps no matter how much you stir.
03 -
  • Press gently with your spatula while grilling to help the cheese melt evenly and the bread crisp up without squishing out all the filling.
  • Let the sandwiches rest for a minute after grilling so the filling sets slightly and doesn't run everywhere when you slice them.
  • If you want extra cheese pull, add a few more shreds of mozzarella right before closing the sandwich.
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