Spinach Artichoke Grilled Cheese (Printable)

Creamy spinach and artichoke filling between golden sourdough slices. A gourmet vegetarian sandwich perfect for lunch or dinner.

# Components:

→ 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

# Method:

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 bowl, combine sautéed spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, 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. Top with the remaining bread slices to form sandwiches.
04 - Butter the outsides of all bread slices evenly.
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 flavors of a beloved appetizer and makes them into a meal you can hold in your hands.
  • The filling stays creamy without spilling out, and every bite tastes indulgent without being fussy.
  • You can have it on the table in under half an hour, even on a weeknight.
02 -
  • If you don't drain the spinach well, the filling will be watery and the bread won't crisp properly.
  • Softening the cream cheese before mixing makes it easier to combine and results in a smoother, more spreadable filling.
  • Medium heat is key, high heat will burn the bread before the cheese melts.
03 -
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt evenly and the bread crisp up without flattening it too much.
  • If your skillet isn't nonstick, wipe it with a paper towel between sandwiches to prevent burnt butter from sticking to the next batch.
  • Let the filling sit for a few minutes after mixing so the flavors meld together before you spread it on the bread.
Return