Spinach Artichoke Grilled Cheese (Print Version)

Gourmet grilled cheese sandwich featuring creamy spinach and artichoke filling between crispy golden sourdough slices.

# 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

# How-To Steps:

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 and transfer to a bowl.
02 - Mix sautéed spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes if using until well blended.
03 - Spread the spinach-artichoke mixture evenly onto two slices of sourdough bread. Top with remaining bread slices to form sandwiches.
04 - Apply softened butter to the exterior 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 turns leftover dip ingredients into something that feels like an actual meal instead of just snacking.
  • The combination of three cheeses creates a texture that stays creamy even after the sandwich cools down a bit.
  • You can make it in under half an hour, which means it works for lunch breaks or nights when dinner needs to happen fast.
  • The sourdough gets shatteringly crisp on the outside while the inside stays soft and tangy.
02 -
  • Press the spinach hard to remove all the water, or your filling will turn soupy and leak out of the sandwich.
  • Use medium heat instead of high heat because butter burns quickly and the cheese needs time to melt before the bread gets too dark.
  • Soften the cream cheese completely so it blends without leaving cold, hard chunks in the mixture.
03 -
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt faster and the bread brown evenly.
  • If the bread is browning too quickly but the cheese hasn't melted, lower the heat and cover the skillet with a lid for a minute.
  • Grate your own mozzarella and Parmesan instead of buying pre-shredded for a smoother, creamier filling.
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