Artichoke Spinach Grilled Cheese (Printable)

Crispy sourdough meets creamy spinach-artichoke filling for a golden, melty twist on the classic grilled cheese.

# What You’ll Need:

→ Vegetables

01 - 1 cup fresh spinach, chopped
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
12 - Pinch of salt

# How-To:

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 and creamy.
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 to ensure golden, crispy results.
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 diagonally and serve warm.

# Expert Advice:

01 -
  • It transforms ordinary grilled cheese into a restaurant quality sandwich with minimal effort
  • The filling is incredibly versatile and can be made ahead for busy weeknights
02 -
  • Low and slow heat prevents burning the bread before the cheese melts completely
  • Do not overload the sandwiches or the filling will ooze out before melting
03 -
  • Let the butter soften completely at room temperature for easier spreading
  • Use a panini press if you want extra crispy edges and those signature grill marks
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