Artichoke Spinach Grilled Cheese (Printable)

Golden sourdough filled with creamy spinach and artichoke blend, melted to perfection.

# What You'll Need:

→ Vegetables

01 - 1 cup fresh spinach, chopped
02 - 1 cup canned artichoke hearts, drained and chopped

→ Dairy

03 - 4 oz cream cheese, softened
04 - ½ cup shredded mozzarella cheese
05 - ½ cup shredded Monterey Jack cheese
06 - ¼ cup grated Parmesan cheese
07 - 2 tbsp unsalted butter, softened

→ Bread

08 - 8 slices sourdough bread

→ Seasonings

09 - 1 small garlic clove, minced
10 - ¼ tsp black pepper
11 - ⅛ tsp crushed red pepper flakes
12 - Pinch of salt

# How To Make:

01 - In a mixing bowl, combine cream cheese, mozzarella, Monterey Jack, Parmesan, spinach, artichokes, garlic, black pepper, red pepper flakes, and salt. Mix until thoroughly blended and creamy.
02 - Lay out all sourdough slices. Spread the artichoke-spinach mixture evenly onto 4 slices. Top with remaining bread slices to form 4 complete sandwiches.
03 - Lightly spread softened butter on the outside of each sandwich on both sides, ensuring even coverage for optimal crisping.
04 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is thoroughly melted.
05 - Remove sandwiches from skillet and let rest for 1 minute to allow filling to set. Slice diagonally and serve warm.

# Expert Advice:

01 -
  • Transforms ordinary grilled cheese into something that feels like a restaurant appetizer
  • The creamy filling stays perfectly melty while the bread gets irresistibly crisp
  • Ready in about 25 minutes but tastes like you spent much longer on it
02 -
  • Spread the filling all the way to the edges of the bread or the middle will be too thick to heat through
  • Keep your heat at medium or the bread will burn before the cheese inside melts completely
  • A gentle press with your spatula helps the bread make contact with the pan for even browning
03 -
  • The filling can be made up to two days ahead and kept in the refrigerator
  • Let the cream cheese soften completely at room temperature for the smoothest results
  • If the bread is browning too fast, reduce the heat and cover the pan briefly
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