Spinach Artichoke Grilled Cheese (Print Page)

Gourmet grilled cheese with creamy spinach and artichoke filling on crispy sourdough. An easy, vegetarian lunch or dinner favorite.

# What You 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

# Directions:

01 - In a medium skillet over medium heat, add spinach with a splash of water. Sauté for 1 to 2 minutes until wilted and drain excess moisture.
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 two bread slices to form 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 Advice:

01 -
  • It takes the nostalgia of grilled cheese and elevates it without any fuss or fancy techniques.
  • The creamy spinach artichoke filling makes every bite feel indulgent, yet it comes together in minutes.
  • You get crispy, buttery bread on the outside and a warm, melty center that stretches with every pull.
  • It's hearty enough to be dinner but still feels like a treat you can make on a weeknight.
02 -
  • Always drain the spinach well after wilting, or your filling will turn watery and seep into the bread.
  • Use medium heat, not high, or the bread will burn before the cheese has a chance to melt through.
  • Softened cream cheese mixes much easier than cold, saving you from lumps in the filling.
03 -
  • Press the sandwich gently with a spatula while cooking to help the cheese melt faster and ensure even browning.
  • If you want extra crispy edges, butter the pan lightly in addition to buttering the bread.
  • Let the sandwich rest for a minute after cooking so the filling sets slightly and doesn't spill out when you slice it.
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