Artichoke Spinach Grilled Cheese (Printable)

A decadent grilled cheese sandwich with creamy spinach-artichoke filling melted to perfection between slices of golden sourdough.

# Ingredient List:

→ Vegetables

01 - 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed and drained)
02 - 1 cup canned or jarred artichoke hearts, drained and chopped

→ Dairy

03 - 4 oz cream cheese, softened
04 - 1/2 cup shredded mozzarella cheese
05 - 1/2 cup shredded Monterey Jack or Swiss cheese
06 - 1/4 cup grated Parmesan cheese
07 - 2 tbsp unsalted butter, softened

→ Bread

08 - 8 slices sourdough bread

→ Seasonings

09 - 1 small garlic clove, minced
10 - 1/4 tsp black pepper
11 - 1/8 tsp crushed red pepper flakes (optional)
12 - Pinch of salt

# Directions:

01 - Combine cream cheese, mozzarella, Monterey Jack or Swiss, Parmesan, spinach, artichokes, garlic, black pepper, red pepper flakes, and salt in a mixing bowl. Blend until well incorporated.
02 - Lay out sourdough slices and spread the artichoke-spinach mixture evenly onto 4 slices. Cover each with a remaining bread slice to form sandwiches.
03 - Lightly spread softened butter on both outer sides of each sandwich.
04 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook 3-4 minutes per side while gently pressing, until bread is golden brown and cheese is melted.
05 - Remove sandwiches from skillet, allow to rest 1 minute, then slice diagonally and serve warm.

# Expert Advice:

01 -
  • The creamy, tangy filling stays molten hot while the bread turns impossibly crisp, creating that perfect contrast that makes grilled cheese so addictive
  • Its dinner party worthy but comes together in under 30 minutes with ingredients you probably already have in your fridge
02 -
  • Do not rush the mixing step or you will hit pockets of plain cream cheese that completely disrupt the eating experience
  • Low and slow heat prevents burning the bread before the center has time to get hot and melty
03 -
  • Use a cast iron skillet for the most even heat distribution and best browning results
  • Weighing down the sandwich with a heavy pan or bacon press creates restaurant style uniform crispiness
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