Spinach Artichoke Grilled Cheese (Printable Version)

Gourmet grilled cheese with creamy spinach-artichoke filling on crispy sourdough. Easy vegetarian comfort food ready in 25 minutes.

# List of Ingredients:

→ 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 1–2 minutes until wilted. Drain excess moisture completely.
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 bread. Top with the remaining bread slices to form sandwiches.
04 - Butter the outsides of both bread slices on each sandwich.
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 each sandwich in half, and serve immediately.

# Expert Advice:

01 -
  • It feels fancy but uses ingredients you probably already have tucked away in the fridge.
  • The creamy filling stays put instead of oozing out all over the plate like most grilled cheese attempts.
  • You get that restaurant quality crisp on the bread without any tricky technique.
  • It works just as well for a quick lunch alone as it does for impressing someone at dinner.
02 -
  • If you skip draining the spinach and artichokes well, the filling turns soupy and leaks out the sides while you're trying to flip the sandwich.
  • Medium heat is the only way to get crispy bread and melted cheese at the same time, high heat burns the outside before the inside warms through.
  • Pressing gently with the spatula helps the sandwich hold together, but pressing too hard squeezes out all the filling.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the best golden crust.
  • If the filling seems too thick to spread, stir in a teaspoon of milk or cream to loosen it up.
  • Make a double batch of the filling and keep it in the fridge for up to three days, then you can throw together a sandwich whenever the craving hits.
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