Spinach Artichoke Grilled Cheese (Printer-Friendly)

Gourmet grilled cheese with creamy spinach and artichoke filling, melted mozzarella, and crispy golden sourdough. Ready in 25 minutes.

# 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 Cook:

01 - In a medium skillet over medium heat, add spinach with a splash of water. Sauté for 1 to 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 two bread slices to form sandwiches.
04 - Butter the exterior surfaces of all bread slices generously on both sandwiches.
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 each sandwich in half diagonally, and serve immediately.

# Expert Advice:

01 -
  • It turns leftover dip ingredients into something that feels like a restaurant splurge without the price tag or the wait.
  • The filling stays creamy and rich while the bread gets perfectly crisp, so every bite has contrast.
  • You can prep the spinach artichoke mixture ahead and just assemble sandwiches when hunger strikes.
  • It satisfies that craving for something indulgent without being overly heavy or complicated.
02 -
  • If you don't drain the spinach well, the filling will be watery and make the bread soggy, so really squeeze it out.
  • Medium heat is crucial because too high and the bread burns before the cheese melts, too low and it takes forever and the texture suffers.
  • Softened butter spreads much better than cold, which means you won't tear the bread trying to coat it.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster and the filling warm through evenly.
  • If the bread is browning too fast but the cheese isn't melting, lower the heat and cover the skillet with a lid for a minute to trap the heat.
  • A sprinkle of smoked paprika or fresh basil in the filling takes it from great to unforgettable without any extra effort.
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