Pin it My neighbor brought over a tray of spinach artichoke dip one evening, and I ate so much of it that I woke up the next morning craving more. Instead of making another batch, I scooped the leftovers onto sourdough and pressed it in a hot pan. The bread turned golden and crispy, the cheese melted into every corner, and I realized I had just invented my new favorite lunch. Now I skip the dip entirely and go straight for the sandwich.
I made this for my sister one rainy Saturday when she was feeling low. She took one bite, closed her eyes, and said it tasted like comfort in bread form. We sat on the couch with our sandwiches and mugs of tomato soup, and for a little while, everything felt easier. Food has a way of doing that.
Ingredients
- Shredded mozzarella cheese: This is your melt factor, the cheese that stretches and binds everything together with that perfect gooey pull.
- Cream cheese, softened: It makes the filling creamy and spreadable, so leave it out on the counter for at least 20 minutes before you start.
- Grated Parmesan cheese: Adds a salty, nutty depth that keeps the sandwich from tasting one note.
- Unsalted butter, softened: Spread it on the outside of the bread for that crispy, golden crust that crackles when you bite into it.
- Fresh spinach, chopped: Wilts down to almost nothing, so do not worry if a cup looks like too much at first.
- Canned or jarred artichoke hearts, drained and chopped: Make sure to press out the extra liquid or your filling will turn soupy.
- Small garlic clove, minced: Just enough to add a warm, savory note without overpowering the other flavors.
- Sourdough bread: The tangy flavor and sturdy texture make it ideal for grilling, and it holds up under all that filling.
- Salt, black pepper, and red pepper flakes: Season to taste, and add the flakes if you like a little heat sneaking in at the end of each bite.
Instructions
- Wilt the spinach:
- Add the spinach to a medium skillet over medium heat with just a splash of water. It will shrink down fast, so stir it around for a minute or two, then drain any liquid that pools at the bottom.
- Make the filling:
- In a bowl, combine the wilted spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, minced garlic, salt, pepper, and red pepper flakes if using. Mix it all together until it looks like a thick, creamy spread.
- Assemble the sandwiches:
- Spread the spinach artichoke mixture evenly onto two slices of sourdough, then top each with another slice. Press down gently so they hold together.
- Butter the bread:
- Spread softened butter on the outside of each sandwich, covering every inch so the bread crisps evenly.
- Grill the sandwiches:
- Heat a large nonstick skillet or griddle over medium heat, then place the sandwiches in the pan. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted into the filling.
- Serve:
- Remove from the heat, slice each sandwich in half, and serve immediately while the cheese is still stretchy and warm.
Pin it The first time I served this to friends, one of them picked up the sandwich, took a bite, and said it tasted like the kind of thing you would order at a cafe and brag about for days. I did not tell them how easy it was to make until they asked for the recipe. Sometimes the best compliments come from things that feel effortless.
How to Store and Reheat
Wrap leftover sandwiches tightly in foil and store them in the fridge for up to two days. To reheat, place them in a skillet over medium low heat and cover with a lid so the cheese melts again while the bread crisps up. Microwaving will make the bread soggy, so avoid it if you can.
What to Serve It With
This sandwich pairs beautifully with a bowl of tomato soup, which is the classic move, but it also goes well with a simple green salad dressed in lemon vinaigrette. If you want something lighter, serve it with a handful of kettle cooked chips or pickles on the side. The acidity cuts through the richness and makes every bite feel balanced.
Ways to Make It Your Own
You can swap the sourdough for whole wheat, rye, or even a good ciabatta if that is what you have on hand. Add a handful of chopped fresh basil or sun dried tomatoes to the filling for extra flavor. If you like it spicy, increase the red pepper flakes or add a drizzle of hot honey before you close the sandwich.
- Try adding cooked bacon or prosciutto for a meatier version.
- Use fontina or Gruyere instead of mozzarella for a richer, nuttier flavor.
- Brush the outside of the bread with olive oil instead of butter for a different kind of crisp.
Pin it This sandwich has become my go to whenever I want something that feels special but does not require much effort. It is proof that comfort food does not have to be complicated to be deeply satisfying.
Recipe Questions & Answers
- → Can I prepare the spinach-artichoke filling ahead of time?
Yes, you can make the filling up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to assemble, simply spread it onto your bread and cook as directed.
- → What bread works best besides sourdough?
Whole wheat, multigrain, ciabatta, or focaccia all work beautifully. Choose bread with sturdy texture to hold the filling without falling apart during grilling.
- → How do I prevent the bread from burning while the cheese melts?
Use medium heat rather than high heat. Cook for 3-4 minutes per side and press gently with a spatula. This allows the bread to brown gradually as the cheese melts through the middle.
- → Can I add meat to this sandwich?
Absolutely. Crispy bacon, prosciutto, or sliced ham complement the spinach and artichoke filling beautifully. Add the meat layer before topping with the second bread slice.
- → What if I don't have cream cheese?
You can substitute ricotta cheese, mascarpone, or even Greek yogurt in equal amounts. These alternatives will maintain the creamy texture while adding slight variations in flavor.
- → Is this sandwich suitable for freezing?
The uncooked filling can be frozen for up to 1 month. However, assemble and cook the sandwich fresh for the best texture and golden-brown bread.