Spinach Artichoke Grilled Cheese
Creamy spinach–artichoke filling meets melty cheese in a crispy, golden grilled sandwich. Weeknight-easy and irresistibly comforting.
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Servings:
Ingredients
Main Ingredients
- 6 oz sourdough bread, sliced about 4 slices
- 2 tbsp unsalted butter, softened
- 1 tbsp olive oil
- 2 cup baby spinach, chopped loosely packed
- 1 cup artichoke hearts, drained and chopped canned
- 1 tsp garlic, minced
- 3 oz cream cheese, softened
- 1.5 tbsp mayonnaise
- 1 cup shredded mozzarella cheese
- 0.33 cup grated Parmesan cheese
- 1 tsp lemon juice fresh if possible
- 0.25 tsp crushed red pepper flakes optional heat
- 0.5 tsp kosher salt to taste
- 0.25 tsp black pepper freshly ground
Instructions
Preparation Steps
- Warm olive oil in a skillet over medium heat. Sauté garlic for 30 seconds.
- Add spinach and cook, stirring, until wilted, 1–2 minutes. Transfer to a board, squeeze out moisture, and chop.
- In a bowl, whisk cream cheese, mayonnaise, lemon juice, salt, black pepper, and red pepper flakes until smooth.
- Fold in chopped spinach, artichokes, mozzarella, and Parmesan until evenly combined.
- Spread butter on one side of each bread slice. Keep the buttered sides facing out.
- Divide the spinach-artichoke filling over two unbuttered sides. Cap with remaining bread, buttered sides out.
- Cook sandwiches in a skillet over medium-low heat until deep golden and melty, about 3–4 minutes per side.
- Rest 1 minute, then slice and serve warm.
Notes
Swap in provolone for mozzarella, or tuck in crisp bacon for a smoky twist. Make the filling up to 3 days ahead and refrigerate; assemble and grill to order. Leftover sandwiches reheat best in a skillet or toaster oven to regain crispness.
This recipe is an original creation inspired by classic Spinach Artichoke Grilled Cheese flavors. All ingredient ratios and instructions are independently developed.