Spinach Artichoke Grilled Cheese (Printable)

A gourmet twist on classic grilled cheese featuring creamy spinach and artichoke filling between crisp, golden 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

# How To Make It:

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 bread slices to form two complete sandwiches.
04 - Spread softened butter on the outer 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 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 takes the nostalgia of grilled cheese and makes it feel special enough for company.
  • You get crispy, buttery bread with a creamy, savory filling that oozes with every bite.
  • It comes together in under half an hour with ingredients you probably already have.
  • The tangy artichokes and garlicky spinach make it so much more interesting than plain cheese.
02 -
  • Drain the spinach well after wilting or your filling will be watery and slide right out of the sandwich.
  • Soften the cream cheese before mixing so it blends smoothly without lumps.
  • Use medium heat, not high, or the bread will burn before the cheese has a chance to melt.
  • Press gently with the spatula to help the filling warm through without squashing the sandwich flat.
03 -
  • Let the butter come to room temperature so it spreads easily without tearing the bread.
  • If your skillet isn't nonstick, add a tiny bit of butter or oil to prevent sticking.
  • Cover the pan with a lid for the first minute of cooking to help the cheese melt faster without burning the bread.
  • Use a bench scraper or wide spatula to flip the sandwiches cleanly without spilling the filling.
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