Artichoke Spinach Grilled Cheese (Print)

Golden sourdough sandwich filled with creamy spinach-artichoke dip and melted cheese blend. A gourmet comfort food ready in 25 minutes.

# Ingredients:

→ 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

# Instructions:

01 - In a mixing bowl, combine cream cheese, mozzarella, Monterey Jack or Swiss cheese, 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.

# Pro Tips:

01 -
  • It turns leftover party dip logic into a hot, crispy sandwich that feels like a restaurant splurge.
  • The filling stays creamy and gooey without sliding out when you bite in.
  • You get all the flavor of spinach-artichoke dip with the satisfying crunch of grilled cheese.
  • It comes together in under half an hour, making it perfect for quick dinners or lazy weekend lunches.
02 -
  • If you use frozen spinach, squeeze it completely dry in a clean towel or the filling will be watery and won't stay inside the sandwich.
  • Don't rush the heat, medium is key so the bread crisps up while the cheese has time to melt all the way through.
  • Softened butter spreads much more evenly than cold butter and prevents tearing the bread.
03 -
  • Press the sandwiches gently with your spatula while they cook to help the filling meld with the bread and create better contact with the pan.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • A cast iron skillet holds heat beautifully and gives you an even, golden crust every time.
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