Spinach Artichoke Grilled Cheese (Printable Version)

Gourmet grilled cheese featuring creamy spinach and artichoke filling on crispy golden sourdough. Ready in 25 minutes.

# 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

# Method:

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 bread slices to form two sandwiches.
04 - Butter the exterior surfaces of both sourdough slices on each sandwich.
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 each sandwich in half diagonally, and serve immediately.

# Expert Tips:

01 -
  • It transforms leftover ingredients into something that feels like you ordered it from a cafe.
  • The crispy sourdough contrasts perfectly with the creamy, melty center.
  • It comes together in under half an hour, but tastes like you put in way more effort.
  • You can make the filling ahead and just assemble sandwiches whenever hunger strikes.
02 -
  • Always drain and squeeze the artichoke hearts, or the filling will be too wet and leak out during cooking.
  • Use medium heat, not high, or the bread will burn before the cheese has a chance to melt all the way through.
  • Soften the cream cheese first so it mixes smoothly, otherwise you'll have stubborn lumps in the filling.
03 -
  • Press the sandwiches gently with the spatula while cooking to help the cheese melt faster and create better contact with the pan.
  • If the filling starts to ooze out, lower the heat slightly and give it more time, the cheese needs to set a bit before you flip.
  • For an extra crispy crust, sprinkle a tiny bit of grated Parmesan directly onto the buttered bread before it hits the pan.
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