Save My neighbor knocked on the door one rainy Tuesday holding a jar of marinated artichokes she didn't know what to do with. I had leftover spinach wilting in the fridge and a block of cream cheese that needed using. We stood in my kitchen, piecing together what became the best grilled cheese either of us had tasted in years. The rain kept falling, but we didn't notice.
I made this for my brother once after he complained that all vegetarian food was boring. He ate both sandwiches without saying a word, then asked if I had more bread. That was the highest compliment he'd given anything I'd cooked in a decade. Now he texts me every few months asking if I remember that spinach thing, and I send him the recipe again even though I know he won't make it himself.
Ingredients
- Shredded mozzarella cheese: This melts beautifully and gives you those gorgeous cheese pulls without overpowering the other flavors.
- Cream cheese, softened: The binder that holds everything together and adds a rich, tangy creaminess that makes the filling almost dip like.
- Grated Parmesan cheese: A little goes a long way for that nutty, salty depth that rounds out the whole filling.
- Unsalted butter, softened: Spread it on the outside of the bread for that golden, crispy crust that crackles when you bite into it.
- Fresh spinach, chopped: Wilts down to almost nothing, so don't worry if it looks like too much at first.
- Canned or jarred artichoke hearts, drained and chopped: Make sure to squeeze out as much liquid as you can, or your filling will be watery and your bread will get soggy.
- Small garlic clove, minced: Just enough to wake everything up without making your breath regrettable.
- Sourdough bread: The slight tang plays perfectly with the creamy filling, and it gets crispy without burning as easily as white bread does.
- Salt, black pepper, and red pepper flakes: Season to your taste, but the pinch of heat from the red pepper flakes is what made my neighbor ask what my secret was.
Instructions
- Wilt the spinach:
- Add the chopped spinach to a medium skillet over medium heat with just a splash of water. It only takes a minute or two for the leaves to collapse and turn bright green. Drain any excess water by pressing the spinach gently with a spoon, because extra moisture will make your sandwich soggy.
- Mix the filling:
- In a bowl, combine the wilted spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, minced garlic, salt, pepper, and red pepper flakes if you're using them. Stir until everything is evenly blended and the cream cheese has loosened up enough to coat the vegetables.
- Assemble the sandwiches:
- Spread the spinach artichoke mixture generously onto two slices of sourdough, then top each with another slice of bread. Press down gently so the filling doesn't slide out when you flip them later.
- Butter the bread:
- Spread softened butter on the outside of each sandwich, making sure to cover all the way to the edges. This is what gives you that even, golden crust without any pale spots.
- Grill the sandwiches:
- Heat a large nonstick skillet or griddle over medium heat and place the sandwiches in the pan. Cook for 3 to 4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese inside has melted into a creamy, gooey filling.
- Serve:
- Remove the sandwiches from the heat, slice them in half, and serve immediately while the cheese is still warm and stretchy.
Pin it I brought these sandwiches to a potluck once, cut into small squares, and they disappeared before the main dishes even came out. Someone asked if I'd catered it. I didn't have the heart to tell them it was just grilled cheese with vegetables. Sometimes the simplest things feel the most special when you share them with people who are hungry and happy to be together.
What to Serve With It
A bowl of tomato soup is the obvious choice, and it really does work beautifully, especially if you make it from scratch with a little cream stirred in at the end. But I've also served these with a simple green salad dressed in lemon and olive oil, or even alongside a cup of roasted red pepper soup when I want something a little different. If you're feeding kids, a handful of kettle chips on the side makes it feel like a treat without any extra effort.
How to Store Leftovers
If you somehow have leftovers, wrap them tightly in foil and keep them in the fridge for up to two days. Reheat them in a skillet over medium low heat instead of the microwave, which will make the bread soggy and the filling weep. You can also freeze the uncooked spinach artichoke mixture for up to a month and thaw it in the fridge overnight when you want a quick lunch. Just assemble and grill as usual, and no one will know it wasn't freshly made.
Ways to Make It Your Own
This recipe is forgiving and loves a little creativity. Swap the sourdough for a sturdy whole wheat or even a seeded multigrain if you want more texture. Add a handful of chopped fresh basil or a few sun dried tomatoes to the filling for extra brightness. If you like things spicy, a thin layer of hot pepper jelly on the inside of the bread before you add the filling will give you a sweet heat that's completely addictive.
- Try using fontina or Gruyere instead of mozzarella for a richer, nuttier flavor.
- A sprinkle of smoked paprika in the filling adds a subtle depth that makes people ask what's different.
- If you're gluten free, use your favorite gluten free bread and check that your cheese and artichokes don't have any hidden wheat.
Pin it This sandwich turned a random Tuesday into something worth remembering, and it's done the same on a dozen ordinary days since. I hope it does that for you too.
Frequently Asked Questions
- → Can I prepare the spinach artichoke filling ahead of time?
Yes, you can make the filling up to 24 hours in advance. Store it in an airtight container in the refrigerator and assemble the sandwiches when ready to cook.
- → What bread alternatives work best for this sandwich?
While sourdough provides ideal flavor and texture, you can substitute whole wheat, multigrain, or thick-cut white bread. Avoid overly thin bread that may tear when pressing during cooking.
- → How do I prevent the cheese from leaking out while cooking?
Spread the filling evenly across both bread slices and avoid overfilling. Press gently with your spatula while cooking rather than applying heavy pressure, which forces the filling out.
- → Can I make this with non-dairy cheese substitutes?
Yes, use dairy-free mozzarella and cream cheese alternatives. Choose brands designed for melting to achieve the best creamy texture in your filling.
- → What's the best way to achieve perfectly golden bread without burning it?
Cook over medium heat and monitor closely. Butter the exterior generously for even browning, and aim for 3-4 minutes per side. Lower heat if the bread darkens too quickly.
- → Are there flavor variations I can try?
Add fresh basil, red pepper flakes, sun-dried tomatoes, or caramelized onions to the filling. Smoked paprika enhances the savory profile, and a pinch of nutmeg complements the spinach beautifully.