Pin It My roommate Sarah and I discovered this combination during a rainy week when all we had was sourdough bread and leftover spinach artichoke dip from a party. We spread the dip on bread, grilled it up, and honestly our tiny kitchen smelled like a restaurant.
Now whenever friends visit, they specifically ask for that spinach artichoke grilled cheese. Last month my brother actually requested them for his birthday dinner instead of going out to eat.
Ingredients
- Fresh spinach: Fresh wilts down beautifully but frozen works perfectly fine if you thaw and squeeze it really well first
- Artichoke hearts: Canned jarred ones are tender and briny just drain them thoroughly so your sandwich does not get soggy
- Cream cheese: Soften this to room temperature so it blends smoothly into the other cheeses without leaving chunks
- Mozzarella cheese: This provides the incredible stretch factor when you bite into the hot sandwich
- Monterey Jack or Swiss cheese: Either melts beautifully and adds a mild nutty flavor that complements the artichokes
- Grated Parmesan cheese: A little goes a long way adding that salty umami punch that makes the filling feel rich
- Unsalted butter: Softened butter spreads more evenly than cold and gives the bread that golden restaurant style crust
- Sourdough bread: The tangy flavor and sturdy texture holds up to the hearty filling without falling apart
- Garlic clove: One small clove minced finely is all you need to perfume the filling
- Black pepper: Freshly ground adds brightness that cuts through all that creamy cheese
- Crushed red pepper flakes: Totally optional but a tiny pinch adds warmth without making it spicy
- Salt: Just a pinch since the cheeses already bring plenty of saltiness
Instructions
- Mix the filling:
- Toss everything together in a bowl until the cheeses coat the spinach and artichokes evenly.
- Assemble sandwiches:
- Spread the mixture on four slices and top with remaining bread to make four complete sandwiches.
- Butter the bread:
- Coat the outside of each sandwich generously with softened butter on both sides.
- Grill until golden:
- Cook in a hot skillet for about 4 minutes per side until the bread turns golden brown and the cheese melts completely.
- Rest and serve:
- Let the sandwiches sit for a minute before slicing so the filling sets slightly.
Pin It These sandwiches have become my go to comfort food when the weather turns gray and I need something warming but do not have the energy for an elaborate dinner project.
Making Ahead
I have learned to mix up the filling the night before and keep it in the refrigerator. Actually the flavors meld together overnight and taste even better the next day.
Bread Selection
Thick cut sourdough works best but any sturdy bread will do. Just avoid very soft sandwich bread because it will turn to mush under all that cheese filling.
Serving Suggestions
A simple tomato soup or crisp green salad turns this into a complete meal that feels special enough for company.
- Sun dried tomatoes add a chewy sweetness that plays nicely with the artichokes
- Chopped scallions bring a fresh bite right at the end
- A dollop of marinara sauce on the side for dipping never hurt anyone
Pin It There is something deeply satisfying about turning appetizer dip into a real meal that sticks to your ribs.
Recipe Questions & Answers
- → Can I prepare the filling ahead of time?
Yes, the artichoke-spinach filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This makes assembly quick on serving day.
- → What bread alternatives work best?
While sourdough provides excellent texture and flavor, whole wheat bread adds nutritional benefits, and gluten-free varieties accommodate dietary needs. Any sturdy bread that can withstand pan-frying works well.
- → How do I prevent the filling from leaking out?
Spread the filling evenly but not too close to the bread edges, leaving about ½ inch margin. Cook over medium heat and avoid high temperatures that cause rapid melting and leakage.
- → Can I add other ingredients to the filling?
Absolutely. Sun-dried tomatoes, chopped scallions, roasted red peppers, or caramelized onions complement the spinach-artichoke base beautifully without requiring technique adjustments.
- → What cheese combination works if I don't have all varieties listed?
You can substitute with any combination of melting cheeses. Cheddar, gruyere, or fontina work well. The key is balancing moisture from cream cheese with the melting quality of other cheeses.
- → How should I serve this sandwich?
Serve immediately while the cheese is still warm and creamy. Pairing with tomato soup creates classic comfort food, while a crisp green salad provides a fresh contrast to the rich, savory filling.