Spinach Artichoke Grilled Cheese (Printable)

Gourmet grilled cheese featuring creamy spinach and artichoke filling on golden sourdough. Quick, easy, and perfectly melted.

# What You’ll Need:

→ Dairy

01 - 1 cup (4 oz) shredded mozzarella cheese
02 - 1/2 cup (4 oz) cream cheese, softened
03 - 1/4 cup (1 oz) 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 1-2 minutes until wilted. Drain excess moisture thoroughly.
02 - In a mixing 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.
03 - Spread the spinach-artichoke mixture evenly onto two slices of sourdough bread. Top with the remaining bread slices to form sandwiches.
04 - Spread softened butter evenly on the outer surfaces of all bread slices.
05 - Heat a large nonstick skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3-4 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.

# Expert Advice:

01 -
  • It takes the addictive flavors of spinach artichoke dip and makes them portable, crispy, and way more satisfying than crackers ever were.
  • You get that restaurant quality richness without leaving your kitchen or spending more than twenty five minutes start to finish.
  • The combination of three cheeses creates layers of flavor that plain cheddar could never pull off.
  • It feels indulgent but sneaks in vegetables, so you can pretend it is almost virtuous.
02 -
  • Drain the artichoke hearts really well and squeeze out the spinach after wilting, or you will end up with a wet filling that makes the bread soggy no matter how carefully you grill it.
  • Keep the heat at medium, not high, because butter burns fast and you need time for the cheese inside to melt before the outside turns black.
  • Softened cream cheese mixes way easier than cold, so leave it out for fifteen minutes or microwave it for ten seconds if you are impatient like me.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster and create better contact with the pan for extra crispiness.
  • If you are making multiple 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.
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