Spinach Artichoke Grilled Cheese (Print Version)

Gourmet grilled cheese with creamy spinach and artichoke filling on golden sourdough. Ready in 25 minutes.

# What You'll Need:

→ 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 It:

01 - In a medium skillet over medium heat, add spinach and 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, garlic, salt, pepper, and red pepper flakes. Mix until well blended.
03 - Spread the spinach-artichoke mixture evenly onto two slices of sourdough. Top with the remaining bread slices to form sandwiches.
04 - Butter the outsides of all bread slices generously.
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 in half diagonally, and serve immediately.

# Additional Tips::

01 -
  • It takes the comfort of melted cheese and elevates it without any fussy techniques or hard to find ingredients.
  • The creamy filling stays put instead of oozing out all over your plate, which means every bite is as good as the first.
  • You can make the spinach artichoke mixture ahead and keep it in the fridge for up to three days, so lunch comes together in minutes.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Softened cream cheese mixes so much easier than cold, and it prevents those annoying lumps that never seem to disappear no matter how much you stir.
  • Pressing the sandwich gently with a spatula while it cooks helps the filling warm through evenly and gives you better contact with the pan for a crispier crust.
03 -
  • Let the cream cheese sit out on the counter for 20 minutes before you start, and it will blend into the filling like a dream instead of leaving you with chunks.
  • Pressing down gently with a spatula while the sandwich cooks helps the cheese melt faster and creates better contact with the pan for a crispier, more even crust.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone can eat together.
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