Artichoke Spinach Grilled Cheese (Printable)

Decadent grilled cheese with creamy spinach-artichoke filling, perfectly melted between crispy golden sourdough bread.

# Components:

→ Vegetables

01 - 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed and drained)
02 - 1 cup canned or jarred artichoke hearts, drained and chopped

→ Dairy

03 - 4 oz cream cheese, softened
04 - 1/2 cup shredded mozzarella cheese
05 - 1/2 cup shredded Monterey Jack or Swiss cheese
06 - 1/4 cup grated Parmesan cheese
07 - 2 tablespoons unsalted butter, softened

→ Bread

08 - 8 slices sourdough bread

→ Seasonings

09 - 1 small garlic clove, minced
10 - 1/4 teaspoon black pepper
11 - 1/8 teaspoon crushed red pepper flakes (optional)
12 - Pinch of salt

# Method:

01 - In a mixing bowl, combine cream cheese, mozzarella, Monterey Jack, Parmesan, spinach, artichokes, garlic, black pepper, red pepper flakes, and salt. Mix until well blended.
02 - Lay out sourdough slices. Spread artichoke-spinach mixture evenly onto 4 slices. Top with remaining bread slices to form sandwiches.
03 - Lightly butter the outside of each sandwich on both sides.
04 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
05 - Remove from skillet, let rest 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It transforms leftover dip ingredients into a meal that feels like a special occasion.
  • The crispy sourdough crust gives way to a creamy, tangy filling that nobody expects from a sandwich.
  • You can make it on a weeknight with pantry staples and still feel like you treated yourself.
  • It works equally well as lunch for one or dinner for a small crowd.
02 -
  • If your cream cheese is cold and stiff, the filling will be lumpy and impossible to spread evenly, so always let it soften at room temperature first.
  • Medium heat is crucial; too high and the bread burns before the cheese melts, too low and you end up with pale, limp sandwiches.
  • Pressing gently with the spatula while cooking helps the filling meld with the bread and creates better contact with the pan for even browning.
03 -
  • Make the filling up to two days ahead and keep it covered in the fridge, then let it come to room temperature before spreading so it's easier to work with.
  • If you're cooking multiple sandwiches at once, use two skillets or a large griddle so you can serve them all hot at the same time instead of in sad, staggered batches.
  • For extra insurance against sogginess, lightly toast the inside faces of the bread before assembling, which creates a moisture barrier.
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