Spinach Artichoke Grilled Cheese (Printable Version)

Creamy spinach and artichoke filling between golden sourdough slices. A gourmet twist on classic grilled cheese.

# 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:

01 - In a medium skillet over medium heat, add spinach with a splash of water. Sauté for 1 to 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 using. Mix until well blended.
03 - Spread the spinach-artichoke mixture evenly onto two slices of sourdough bread. Top with the remaining bread slices to form two complete sandwiches.
04 - Spread softened butter on the outer surfaces 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 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
06 - Remove from heat, slice each sandwich in half diagonally, and serve immediately while warm.

# Expert Advice:

01 -
  • It turns everyday ingredients into something that tastes like you ordered it from a cafe.
  • The creamy filling stays put instead of dripping everywhere like some sandwiches do.
  • You get that crispy, buttery crust without any fancy equipment or technique.
  • It comes together fast enough for a weeknight but feels special enough for guests.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Squeezing the artichoke hearts dry before chopping them is the difference between a creamy filling and a watery mess.
  • Softening the cream cheese first means no lumps and a filling that spreads like butter.
03 -
  • Press the sandwich gently but firmly with your spatula while it cooks to help the cheese melt faster and bind everything together.
  • If you want extra insurance against sogginess, toast the inside of the bread lightly before adding the filling.
  • Make a double batch of the filling and keep it in the fridge for up to three days so you can have fresh grilled cheese whenever the craving hits.
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