Spinach Artichoke Grilled Cheese (Printable)

A gourmet twist on classic grilled cheese featuring creamy spinach and artichoke filling on crispy, golden sourdough.

# What You 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

# Steps:

01 - In a medium skillet over medium heat, add spinach with a splash of water. Sauté for 1-2 minutes until wilted. Drain excess moisture thoroughly.
02 - In a bowl, mix sautéed spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes if using. Blend until well combined.
03 - Spread the spinach-artichoke mixture evenly onto two slices of sourdough bread. Top with remaining bread slices to form sandwiches.
04 - Spread softened 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 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Remove from heat, slice in half diagonally, and serve immediately.

# Expert Advice:

01 -
  • It delivers restaurant quality flavor without leaving your kitchen or spending more than twenty five minutes.
  • The creamy filling stays put instead of oozing out everywhere like some sandwiches do.
  • You can make the spinach artichoke mixture ahead and just assemble when hunger strikes.
  • It works as lunch, dinner, or even a fancy midnight snack that feels like self care.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Draining the spinach and artichokes thoroughly is non negotiable or you'll end up with a soggy filling that leaks.
  • Softening the cream cheese makes mixing effortless, cold cream cheese will leave you with chunks no matter how hard you stir.
03 -
  • Press the sandwich gently with a spatula while it cooks to help the filling warm through and the cheese melt evenly.
  • Let the sandwich rest for thirty seconds after removing it from the pan so the filling sets slightly and doesn't spill out when you cut it.
  • If you're making multiple sandwiches, keep finished ones warm in a low oven while you cook the rest.
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