Artichoke Spinach Grilled Cheese (Printable)

Golden sourdough filled with creamy spinach-artichoke dip and melted cheese blend. A vegetarian comfort classic.

# What You'll Need:

→ 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

# Directions:

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 and spread artichoke-spinach filling 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 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
05 - Remove from skillet and let rest 1 minute. Slice diagonally and serve warm.

# Expert Suggestions:

01 -
  • It transforms leftover dip vibes into a handheld meal that feels restaurant-worthy.
  • The contrast between golden, buttery bread and creamy, melty filling is pure satisfaction.
  • You can prep the filling ahead and assemble sandwiches in under five minutes when hunger strikes.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Drain your spinach and artichokes thoroughly or the filling will be too wet and slide out when you bite.
  • Softened butter spreads more evenly than cold, giving you a uniform golden crust instead of torn bread.
03 -
  • Press the sandwiches gently with your spatula while grilling to help the cheese melt faster without flattening the bread too much.
  • If you want extra crispness, spread a thin layer of mayo on the outside instead of butter, it browns beautifully and adds a subtle tang.
  • Make a double batch of filling and freeze half for up to a month, then thaw and use whenever the craving hits.
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