Spinach Artichoke Grilled Cheese (Printable)

Gourmet grilled cheese with creamy spinach and artichoke filling on golden sourdough. Perfect comfort food in just 25 minutes.

# What You'll 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 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

# How-To Steps:

01 - In a medium skillet over medium heat, add spinach with a splash of water and sauté for 1-2 minutes until wilted. Drain excess moisture thoroughly.
02 - In a mixing bowl, combine sautéed spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, minced garlic, salt, pepper, and red pepper flakes if desired. Mix until well blended.
03 - Spread the spinach-artichoke mixture evenly onto two slices of sourdough bread. Top each with a remaining bread slice to form two sandwiches.
04 - Generously butter the exterior of all bread slices on both sandwiches.
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 with spatula, until bread is golden brown and cheese is completely melted.
06 - Remove from heat, slice each sandwich in half diagonally, and serve immediately.

# Expert Suggestions:

01 -
  • It takes the nostalgic comfort of grilled cheese and elevates it with creamy, garlicky spinach and artichoke filling that tastes like restaurant quality.
  • Everything comes together in under half an hour, making it perfect for weeknight dinners or lazy weekends when you want something special without the effort.
  • The golden, crispy sourdough crust contrasts beautifully with the melty, savory center, giving you texture and flavor in every bite.
02 -
  • Always drain the spinach well after wilting it, or the excess water will make your filling runny and your bread soggy.
  • Use medium heat, not high, when grilling the sandwiches so the bread crisps up without burning before the cheese has a chance to melt.
  • Soften the cream cheese before mixing or it will be lumpy and difficult to spread evenly on the bread.
03 -
  • Press the sandwiches gently with a spatula while grilling to help the cheese melt evenly and the bread crisp up without flattening the filling too much.
  • Use a mix of cheeses for more complexity, try adding a bit of Gruyere or fontina for extra richness and depth.
  • Let the sandwiches rest for a minute after grilling so the filling sets slightly and does not spill out when you slice them.
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