Artichoke Spinach Grilled Cheese (Printable)

Crispy sourdough filled with creamy spinach and artichoke cheese blend

# What You Need:

→ Vegetables

01 - 1 cup fresh spinach, chopped
02 - 1 cup canned artichoke hearts, drained and chopped

→ Dairy

03 - 4 oz cream cheese, softened
04 - ½ cup shredded mozzarella cheese
05 - ½ cup shredded Monterey Jack 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

# Directions:

01 - Combine cream cheese, mozzarella, Monterey Jack, Parmesan, spinach, artichokes, garlic, black pepper, red pepper flakes, and salt in a mixing bowl. Mix until fully incorporated and creamy.
02 - Lay out sourdough slices. Spread artichoke-spinach mixture evenly onto 4 slices. Top with remaining bread slices to form 4 complete sandwiches.
03 - Spread softened butter lightly on the exterior of each sandwich, coating both sides completely.
04 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3-4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese filling is melted and bubbly.
05 - Remove sandwiches from skillet and let rest for 1 minute. Slice diagonally and serve immediately while hot.

# Helpful Tips:

01 -
  • The filling transforms ordinary grilled cheese into something restaurant worthy
  • It comes together in under 30 minutes but tastes like you spent all afternoon cooking
  • The combination of three cheeses creates the perfect balance of melt and flavor
02 -
  • Don't rush the buttering step, uneven butter means uneven browning
  • Keep your heat at medium or the bread will burn before the cheese melts
  • The filling can be made ahead and kept in the fridge for up to 2 days
03 -
  • Use low to medium heat to ensure the cheese melts completely before the bread burns
  • A cast iron skillet gives the most even browning, but any heavy pan works
  • If the filling seems too thick, a splash of milk helps it spread more easily
Go Back