Spinach Artichoke Grilled Cheese (Printable Version)

Creamy spinach and artichoke filling with melted cheeses on sourdough bread, crisped to golden perfection.

# 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 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)

# Steps to Follow:

01 - Place spinach in a medium skillet over medium heat with a splash of water. Sauté until wilted, about 1 to 2 minutes. Drain any excess moisture.
02 - In a mixing bowl, combine the sautéed spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, minced garlic, salt, black pepper, and red pepper flakes if using. Stir until evenly combined.
03 - Evenly spread the spinach and artichoke mixture onto two slices of sourdough bread. Top each with a remaining bread slice to form sandwiches.
04 - Lightly butter the outer sides of each sandwich to prepare for grilling.
05 - Heat a nonstick skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side, pressing gently, until the bread is golden brown and the cheese inside has melted.
06 - Remove sandwiches from heat, slice in half, and serve immediately.

# Additional Tips::

01 -
  • It's comforting and restaurant-quality, but takes less time than scrolling through your phone waiting for takeout.
  • The creamy filling stays contained (no cheese eruptions), and that golden crust hits different when you've made it yourself.
02 -
  • Moisture is the enemy—if your spinach or artichokes aren't properly drained, the filling leaks out and the bread steams instead of fries to golden.
  • Medium heat is your friend here; too hot and the bread burns before the cheese melts, too low and you end up with pale bread and warm cheese.
03 -
  • Make the filling ahead of time and keep it in the fridge—it actually tastes better after the flavors have mingled overnight, and assembly becomes a two-minute job.
  • Use a griddle instead of a skillet if you're making these for a crowd; you can fit four or more at once and cook them all evenly.
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