Spinach Artichoke Grilled Cheese (Printable)

Gourmet grilled cheese with creamy spinach and artichoke filling, melted mozzarella, and golden sourdough. Quick and satisfying.

# Components:

→ 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 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

# Method:

01 - In a medium skillet over medium heat, add spinach with a splash of water. Sauté for 1 to 2 minutes until wilted, then drain excess moisture.
02 - In a bowl, combine sautéed spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, minced 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 bread. Top with the remaining bread slices to form sandwiches.
04 - Butter the outside surfaces of all bread slices thoroughly.
05 - Heat a large nonstick skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Remove from heat, slice diagonally in half, and serve immediately while hot.

# Expert Advice:

01 -
  • It transforms leftover ingredients into something that feels restaurant fancy without any complicated steps.
  • The crispy golden exterior gives way to a warm, gooey center that makes you forget you're eating vegetables.
  • You can have it on the table in under half an hour, which saved me more weeknights than I can count.
02 -
  • Drain the spinach thoroughly after wilting or your filling will turn soupy and make the bread soggy, which I learned the messy way.
  • Use medium heat, not high, or the bread will burn before the cheese melts, leaving you with a sad, cold center and a charred crust.
03 -
  • Press the sandwiches gently with the spatula while they cook to help the cheese melt faster and create better contact with the pan for even browning.
  • Let the cream cheese come to room temperature before mixing, it blends so much easier and creates a smoother, creamier filling.
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