Spinach Artichoke Grilled Cheese (Printable Version)

Creamy spinach and artichoke filling nestled between crisp, golden sourdough slices for the ultimate comfort sandwich.

# What You 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

# Directions:

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 if using. Mix until well blended and uniform.
03 - Spread the spinach-artichoke mixture evenly onto two slices of sourdough. Top with the remaining bread slices to form sandwiches.
04 - Butter the exterior surfaces 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 completely.
06 - Remove from heat, slice in half diagonally, and serve immediately while warm.

# Expert Advice:

01 -
  • It brings together all the rich, creamy flavors of spinach artichoke dip in a sandwich you can hold in your hands.
  • The sourdough gets perfectly crisp on the outside while staying soft enough to soak up all that melted cheese.
  • It feels fancy but comes together in under half an hour with ingredients you probably already have.
  • It's the kind of lunch that makes you feel like you're treating yourself, even on a regular Wednesday.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Squeezing out the moisture from both the spinach and artichokes is non-negotiable or you'll end up with a soggy mess that slides apart.
  • Softening the cream cheese ahead of time makes mixing so much easier and prevents lumps that never quite blend in.
  • Pressing the sandwich gently while it cooks helps the filling meld together and the bread crisp up without flattening it completely.
03 -
  • Let the sandwiches rest for about thirty seconds after taking them off the heat so the cheese firms up just enough to not ooze out everywhere when you slice them.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Use a cast iron skillet if you have one because it holds heat evenly and gives you the most consistent golden crust.
  • Taste your filling before assembling and adjust the salt or garlic to your preference since cheese brands vary in saltiness.
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