Spinach Artichoke Grilled Cheese (Printable Version)

Creamy spinach and artichoke filling between golden sourdough slices. A gourmet vegetarian sandwich that's easy and satisfying.

# Ingredient List:

→ 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 Make:

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. Top with the remaining bread slices to form sandwiches.
04 - Butter the outsides of the bread slices on both sandwiches.
05 - Heat a large nonstick skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Remove from heat, slice in half, and serve immediately.

# Expert Suggestions:

01 -
  • It feels indulgent but comes together faster than ordering takeout.
  • The creamy filling stays put instead of sliding out with every bite.
  • Leftovers reheat beautifully in a hot skillet without getting soggy.
  • You can double the filling and keep it in the fridge for quick lunches all week.
02 -
  • If you skip draining the spinach, the filling will leak out and make the bread soggy.
  • Medium heat is crucial because high heat burns the bread before the cheese melts.
  • Let the cream cheese soften at room temperature or it will clump instead of blending smoothly.
03 -
  • Press the sandwiches gently with a spatula while they cook to help the filling meld with the bread.
  • If the bread is browning too fast, lower the heat and cover the skillet with a lid to trap steam and melt the cheese evenly.
  • Make extra filling and use it as a dip with crackers or toasted baguette slices.
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