Spinach Artichoke Grilled Cheese (Printable version)

Gourmet grilled cheese with creamy spinach-artichoke filling and melted cheeses on golden sourdough bread.

# 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

# Directions:

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 outside 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 melted.
06 - Remove from heat, slice in half, and serve immediately.

# Expert Tips:

01 -
  • It tastes like the best part of a party appetizer, but you get to eat the whole thing without judgment.
  • The sourdough crisps up beautifully and holds all that creamy, cheesy filling without falling apart.
  • You can make it in less time than it takes to order takeout, and it feels twice as indulgent.
02 -
  • Do not skip draining the spinach and artichokes, or your filling will be watery and slide right out of the sandwich.
  • Keep the heat at medium, not high, so the bread has time to crisp without burning before the cheese melts.
  • Softened butter spreads much easier than cold butter and gives you a more even, golden crust.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster and the filling stick together.
  • If your skillet is not big enough for both sandwiches, cook them one at a time so they have room to crisp evenly.
  • Let the sandwich rest for a minute after you take it off the heat so the cheese sets slightly and does not spill out when you slice it.
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