Artichoke Spinach Grilled Cheese (Printable Version)

Crispy sourdough with melted cheesy spinach-artichoke filling

# What You'll Need:

→ Vegetables

01 - 1 cup fresh spinach, chopped (or ½ cup frozen, thawed and drained)
02 - 1 cup canned or jarred artichoke hearts, drained and chopped

→ Dairy

03 - 4 oz cream cheese, softened
04 - ½ cup shredded mozzarella cheese
05 - ½ cup shredded Monterey Jack or Swiss 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 (optional)
12 - Pinch of salt

# How to Make It:

01 - In a mixing bowl, combine cream cheese, mozzarella, Monterey Jack (or Swiss), Parmesan, spinach, artichokes, garlic, black pepper, red pepper flakes, and a pinch of salt. Mix until well blended.
02 - Lay out the sourdough slices. Spread the artichoke-spinach mixture 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, let rest 1 minute, then slice and serve warm.

# Expert Tips:

01 -
  • It transforms party dip into a legitimate meal that feels indulgent but comes together in under 30 minutes
  • The combination of three cheeses creates the perfect balance of gooey, sharp, and savory flavors
02 -
  • Do not skip the resting time or the cheese filling will ooze out immediately when you cut into it
  • Medium heat is crucial, too high and the bread burns before the cheese melts, too low and you end up with soggy bread
03 -
  • Grate your own cheese instead of buying pre-shredded for better melting and flavor
  • Use a light touch when pressing down on the sandwiches in the pan, you want crunch not flattened bread
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