Artichoke Spinach Grilled Cheese (Printable)

Golden sourdough stuffed with creamy spinach, artichokes, and melted cheese blend

# What You Need:

→ Vegetables

01 - 1 cup fresh spinach, chopped
02 - 1 cup canned artichoke hearts, drained and chopped

→ Dairy

03 - 4 oz cream cheese, softened
04 - ½ cup shredded mozzarella cheese
05 - ½ cup shredded Monterey Jack cheese
06 - ¼ cup grated Parmesan cheese
07 - 2 tbsp unsalted butter, softened

→ Bread

08 - 8 slices sourdough bread

→ Seasonings

09 - 1 small garlic clove, minced
10 - ¼ tsp black pepper
11 - ⅛ tsp crushed red pepper flakes
12 - Pinch of salt

# Step-by-Step:

01 - In a mixing bowl, combine cream cheese, mozzarella, Monterey Jack, Parmesan, spinach, artichokes, garlic, black pepper, red pepper flakes, and salt. Mix until thoroughly blended and uniform.
02 - Lay out sourdough slices. Spread the artichoke-spinach mixture evenly onto 4 slices. Top with remaining bread slices to form 4 complete sandwiches.
03 - Lightly spread softened butter on the exterior of each sandwich on both sides, ensuring even coverage for golden browning.
04 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3-4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
05 - Remove sandwiches from skillet and let rest for 1 minute to set. Slice diagonally and serve immediately while warm.

# Expert Suggestions:

01 -
  • Takes a party dip and turns it into the most indulgent lunch you have ever had at home
  • Ready in 25 minutes but tastes like it came from a fancy café
  • The sourdough creates this incredible crunch that contrasts perfectly with the velvety filling
02 -
  • Really squeeze the liquid out of your artichokes and spinach if using frozen, or you will end up with soggy bread
  • Medium low heat is your friend, high heat burns the bread before the cheese melts through
  • A cast iron skillet gives the best crust, but any heavy bottomed pan works beautifully
03 -
  • Use a light coating of mayo instead of butter on the outside for an even crispier, more golden crust
  • Let your sandwiches rest for the full minute before cutting, otherwise the cheese will ooze everywhere
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