Spinach Artichoke Grilled Cheese (Print Version)

Creamy spinach and artichoke filling nestled between golden sourdough slices for the ultimate comfort sandwich.

# Ingredient List:

→ 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 Steps:

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, 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 - Spread butter on the outer surfaces 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 fully melted.
06 - Remove from heat, slice each sandwich in half diagonally, and serve immediately while hot.

# Helpful Tips:

01 -
  • It transforms leftover party dip inspiration into a handheld meal that feels like a warm hug.
  • The sourdough gets shatteringly crisp while the filling stays molten and luxurious.
  • You can make it start to finish in less time than it takes to order takeout.
  • It works for lunch, dinner, or that odd hour when only melted cheese will do.
02 -
  • Always wilt and drain your spinach well, or the filling will release water and make the bread soggy instead of crisp.
  • Use medium heat, not high, because butter burns quickly and you need time for the cheese inside to melt before the outside blackens.
  • Soften the cream cheese completely before mixing, or you'll end up with lumps that won't spread evenly.
03 -
  • Press the sandwiches gently with your spatula while grilling to help the cheese melt faster and create better contact with the pan for even browning.
  • If your skillet isn't nonstick, use a little extra butter or a light spray of oil to prevent sticking and tearing.
  • Let the sandwiches rest for 30 seconds after grilling so the filling sets slightly and doesn't all spill out when you cut them.
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