Spinach Artichoke Grilled Cheese (Print Version)

Creamy spinach and artichoke filling nestled between crisp, golden sourdough bread. A gourmet twist on a classic comfort sandwich.

# 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

# How-To Steps:

01 - In a medium skillet over medium heat, add spinach and a splash of water. Sauté for 1–2 minutes until wilted. Drain excess moisture.
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 outsides of the 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, and serve immediately.

# Expert Tips:

01 -
  • It takes the best part of spinach artichoke dip and makes it portable, melty, and infinitely more satisfying between two slices of toasted sourdough.
  • You can have it on the table in under half an hour, but it tastes like you spent all afternoon in the kitchen.
  • The balance of creamy, tangy, and crispy textures makes every bite feel indulgent without being heavy.
02 -
  • Don't skip draining the spinach after wilting it, I learned this the hard way when my first attempt turned into a soggy mess.
  • Medium heat is crucial, too high and the bread burns before the cheese melts, too low and it takes forever and the bread stays pale.
  • Softening the cream cheese before mixing saves you from lumps and makes the filling come together in seconds instead of minutes of stirring.
03 -
  • Press the sandwich gently with your spatula while it cooks, this helps the cheese melt faster and the filling stick to the bread.
  • If your skillet isn't nonstick, add a tiny bit of butter or oil to the pan before placing the sandwiches in to prevent sticking.
  • Use a serrated knife to slice the sandwiches, it cuts through the crispy crust without squishing the soft, cheesy inside.
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