Save My neighbor knocked on the door one rainy Tuesday holding a jar of marinated artichokes she couldn't use. I had spinach wilting in the crisper and sourdough going stale on the counter. What started as pantry cleanup turned into the kind of sandwich that makes you pause mid-bite and wonder why you ever settled for plain cheese. The kitchen smelled like garlic and toasted bread, and I ate both sandwiches standing at the stove.
I made these for my sister after her night shift, and she ate hers in silence with her eyes closed. She texted me the next day asking for the recipe, which is how I knew it was a keeper. Now it's what I make when someone needs comfort food that doesn't feel heavy.
Ingredients
- Shredded mozzarella cheese (1 cup, 120 g): It melts beautifully and holds the filling together without being too sharp.
- Cream cheese (1/2 cup, 60 g, softened): This is what makes the filling creamy instead of stringy, so let it sit out for twenty minutes first.
- Grated Parmesan cheese (1/4 cup, 25 g): Adds a salty, nutty depth that mozzarella alone can't deliver.
- Unsalted butter (2 tablespoons, softened): Spread it on the outside of the bread for an even golden crust.
- Fresh spinach (1 cup, 30 g, chopped): Wilt it first and squeeze out the water, or your sandwich will get soggy.
- Artichoke hearts (1/2 cup, 80 g, canned or jarred, drained and chopped): The tangy brine adds flavor, but drain them well or the filling gets runny.
- Garlic clove (1 small, minced): One clove is enough to perfume the whole sandwich without overwhelming it.
- Sourdough bread (4 slices): The tang plays well with the creamy filling, and it crisps up perfectly.
- Salt (1/4 teaspoon): Balances the richness of the cheese.
- Black pepper (1/8 teaspoon, freshly ground): A little sharpness cuts through the cream.
- Red pepper flakes (pinch, optional): I always add them for a subtle warmth that sneaks up on you.
Instructions
- Wilt the spinach:
- Add the chopped spinach to a medium skillet over medium heat with a splash of water. Stir for a minute or two until it collapses, then drain and press out the moisture with a spoon.
- Mix the filling:
- Combine the wilted spinach, chopped artichokes, cream cheese, mozzarella, Parmesan, minced garlic, salt, pepper, and red pepper flakes in a bowl. Stir until everything is evenly mixed and creamy.
- Assemble the sandwiches:
- Spread the filling generously onto two slices of sourdough, then top with the remaining slices. Press down gently so they hold together.
- Butter the outside:
- Spread softened butter on the outer sides of all four bread slices. This ensures an even, golden crust.
- Grill until golden:
- Heat a large nonstick skillet or griddle over medium heat and place the sandwiches in the pan. Cook for three to four minutes per side, pressing gently with a spatula, until the bread is crisp and the cheese is melted.
- Serve hot:
- Remove from heat, slice each sandwich in half, and serve immediately while the filling is warm and gooey.
Save The first time I served these at a casual dinner, my friend ate his sandwich so fast he didn't say a word until he finished. Then he looked up and asked if there was more. That's when I realized this wasn't just a quick lunch, it was the kind of thing people remember.
Choosing Your Bread
Sourdough is my go-to because the tangy flavor complements the creamy filling, and it holds up to grilling without falling apart. If you want something heartier, whole wheat or multigrain works well, though it won't crisp quite as beautifully. Avoid soft white bread because it gets too mushy under the weight of the filling.
Storing and Reheating
The filling keeps in an airtight container in the fridge for up to four days, which makes it easy to assemble sandwiches on busy mornings. Leftover cooked sandwiches can be reheated in a hot skillet for a few minutes per side, and they crisp up almost as well as when they were fresh. I don't recommend the microwave because the bread turns rubbery.
Serving Suggestions
These sandwiches are rich enough to stand alone, but they pair beautifully with a simple green salad or a bowl of tomato soup. I like to serve them with a handful of kettle chips for crunch, or alongside pickles for a tangy contrast. If you're feeding a crowd, cut the sandwiches into quarters and serve them as appetizers.
- Add a handful of fresh basil to the filling for a bright herbal note.
- Swap in smoked paprika for a subtle smoky flavor.
- Try provolone or Gruyere if you want a sharper, more complex cheese profile.
Save This sandwich turned a random weeknight into something worth sitting down for. I hope it does the same for you.
Recipe FAQs
- → Can I prepare the filling ahead of time?
Yes, you can make the spinach-artichoke filling up to 2 days ahead. Store it in an airtight container in the refrigerator and assemble the sandwiches when ready to cook.
- → What bread works best for this sandwich?
Sourdough provides excellent flavor and structure, but whole wheat, multigrain, or brioche are great alternatives. Choose bread thick enough to hold the filling without falling apart during cooking.
- → How do I prevent the filling from leaking out?
Drain the wilted spinach thoroughly and squeeze out excess moisture. Spread the filling evenly and don't overstuff. Press gently while cooking to seal the sandwich.
- → Can I make this dairy-free?
You can substitute dairy cheeses with plant-based alternatives like cashew cream and vegan mozzarella. Use vegan butter for the exterior and adjust seasonings to taste.
- → What's the best way to achieve crispy, golden bread?
Use medium heat and ensure the skillet is properly preheated. Don't rush—cook 3-4 minutes per side for even browning. Medium heat prevents the exterior from burning before cheese melts inside.
- → Can frozen spinach be used instead of fresh?
Yes, use frozen spinach thawed and squeezed dry to remove excess moisture. This prevents a soggy filling and ensures proper texture in the finished sandwich.