Spinach Artichoke Grilled Cheese (Print Version)

Gourmet grilled cheese with creamy spinach and artichoke filling, mozzarella, and Parmesan between crisp golden sourdough slices.

# Needed Ingredients:

→ 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

# How-To Steps:

01 - In a medium skillet over medium heat, add spinach and a splash of water. Sauté for 1-2 minutes until wilted. Drain excess moisture thoroughly.
02 - In a bowl, combine sautéed spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, 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 sandwiches.
04 - Butter the outside surfaces of all bread slices generously.
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, until bread is golden brown and cheese is melted.
06 - Remove from heat, slice each sandwich in half, and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like the best restaurant appetizer you ever had, but it's a whole meal you can make in your own kitchen.
  • The filling is creamy enough to feel decadent but still has texture from the artichokes and spinach.
  • You get that perfect crunch on the outside with gooey, melty cheese on the inside.
  • It comes together fast enough for a weeknight but feels special enough for guests.
02 -
  • Medium heat is your friend here, if the pan is too hot the bread will burn before the cheese melts.
  • Press out all the moisture from the artichokes and spinach or your filling will leak everywhere.
  • Softened butter spreads way better than cold butter and gives you an even golden crust.
03 -
  • Use a lid or another skillet to press down on the sandwich while it cooks, it helps the cheese melt faster and the bread crisp evenly.
  • If your filling is too thick, warm it slightly before spreading so it doesn't tear the bread.
  • Let the sandwich rest for 30 seconds after grilling so the cheese sets just a little and doesn't all pour out when you bite in.
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