Spinach Artichoke Grilled Cheese (Print View)

Gourmet grilled cheese with creamy spinach, artichoke hearts, and melted mozzarella between crispy sourdough slices.

# 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

# Directions:

01 - Add spinach and a splash of water to a medium skillet over medium heat. Sauté for 1-2 minutes until wilted, then drain excess moisture thoroughly.
02 - Combine sautéed spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, minced garlic, salt, pepper, and red pepper flakes in a mixing bowl. Blend until well combined.
03 - Spread the spinach-artichoke mixture evenly onto two slices of sourdough bread. Top each with a remaining bread slice to form sandwiches.
04 - Spread softened butter evenly on the outside surface 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 achieves golden brown color and cheese melts completely.
06 - Remove from heat, slice each sandwich in half diagonally, and serve immediately while warm.

# Expert Advice:

01 -
  • It transforms leftover spinach dip into something you can hold in your hands and devour without guilt.
  • The sourdough crisps up like a cracker while the inside stays molten and creamy.
  • You can make it on a weeknight without pulling out half your pantry.
  • It feels fancy enough to serve guests but easy enough to make in your pajamas.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, leaving you with a crunchy shell and a cold center.
  • Draining the spinach and artichokes thoroughly is the difference between a perfect sandwich and a soggy disaster.
  • Let the cream cheese soften on the counter for twenty minutes, or you'll be fighting lumps that never quite disappear.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster and the bread crisp evenly.
  • Use a cast iron skillet if you have one, it holds heat better and gives you the most consistent golden crust.
  • If the cheese isn't melting fast enough, cover the skillet with a lid for the last minute of cooking to trap the heat.
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