Spinach Artichoke Grilled Cheese (Print Version)

Golden sourdough sandwich stuffed with creamy spinach, artichoke hearts, and melted mozzarella. A gourmet comfort food classic.

# 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

# How to Make It:

01 - In a medium skillet over medium heat, add spinach and a splash of water. Sauté for 1 to 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 the bread slices generously on all sides.
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 in half, and serve immediately.

# Additional Tips::

01 -
  • It takes the best part of spinach artichoke dip and turns it into something you can hold in your hands.
  • The sourdough gets so crispy on the outside that it crackles when you bite through to the molten filling.
  • You can make it start to finish in less time than it takes to order takeout.
  • It feels fancy enough for guests but easy enough for a Tuesday night alone on the couch.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, medium heat gives you time for both to happen together.
  • Drain the spinach well or the filling will leak out the sides and make the bread soggy instead of crisp.
  • Softened cream cheese is non negotiable, cold cream cheese will never mix in smoothly and youll end up with clumps.
03 -
  • Press down gently with your spatula while the sandwich cooks, it helps the cheese melt faster and the filling stay compact.
  • If youre making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • Add a handful of chopped fresh basil to the filling for an herby, summery twist that brightens the whole thing.
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