Artichoke Spinach Grilled Cheese

The smell of artichoke and spinach dip has always been my weakness at parties. I found myself standing by the appetizer table way too long one night, wondering why nobody thought to put this glorious combination between bread. That random thought became a kitchen experiment the very next day, and honestly, my grilled cheese game hasn't been the same since.

My roommate walked in during my first attempt and hovered over the stove until I offered her a taste. We stood there eating sandwich halves straight from the pan, burning our fingers because we could not wait for them to cool. Now she requests them whenever she has a bad day at work.

Ingredients

• Fresh spinach: Frozen works in a pinch but fresh gives you that vibrant green color and lighter texture
• Artichoke hearts: Jarred artichokes in brine have better flavor than the marinated ones for this recipe
• Cream cheese: Room temperature cream cheese blends seamlessly into the other cheeses
• Mozzarella and Monterey Jack: This combo melts beautifully and adds that perfect cheese pull
• Parmesan: Adds a salty umami punch that ties everything together
• Sourdough bread: The tangy flavor and sturdy structure hold up to the generous filling
• Garlic: Fresh minced garlic transforms the filling from good to absolutely craveable
• Red pepper flakes: Just enough heat to make things interesting without overwhelming

Instructions

Make the filling:

Toss all your cheeses, spinach, artichokes, and seasonings in a bowl until everything's evenly distributed and you cannot see separate ingredients anymore

Assemble the sandwiches:

Spread a generous layer of the filling on four slices of bread, go all the way to the edges, then top with the remaining slices

Butter the exterior:

Spread softened butter on the outside of each sandwich, covering every corner so nothing burns

Grill to perfection:

Cook in a hot skillet over medium heat for about 4 minutes per side, pressing down gently with your spatula until the bread is deeply golden and the filling is oozing out the sides

Rest and serve:

Let them sit for a full minute before slicing, otherwise that incredible filling will slide right out

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These have become my go to when friends come over for casual dinners. Something about dip sandwich combos makes everyone loosen up and talk more, especially when paired with a good tomato soup.

Making It Your Own

Sometimes I throw in sun-dried tomatoes or chopped scallions if I have them leftover from other recipes. The sweet tang of tomatoes cuts through all that richness beautifully.

Bread Wisdom

Thick cut sourdough is ideal but honestly any sturdy bread works. I have used whole wheat and even rye in a pinch, each adding its own personality to the final sandwich.

Timing Tricks

The filling can be made up to two days ahead and kept in the refrigerator. In fact, the flavors meld together and taste even better after a night chilling together.

• Let the filling come to room temperature before spreading for easier assembly
• Low and slow cooking beats high heat every time for that perfect golden crust
• Cut sandwiches on the diagonal for the most satisfying cheese pull photos

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Hope these bring as much cheesy joy to your kitchen as they have to mine.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Absolutely. Thaw ½ cup frozen spinach and drain thoroughly before adding to the cheese mixture. Excess moisture should be removed to prevent soggy bread.

→ What type of bread works best?

Sourdough provides ideal structure and tangy flavor, but country loaf, ciabatta, or hearty whole grain bread also work well. Avoid very soft breads that may become mushy.

→ Can I make the filling ahead of time?

Yes. Prepare the spinach-artichoke mixture up to 2 days in advance and store refrigerated in an airtight container. Bring to room temperature before assembling sandwiches for even melting.

→ How do I prevent the bread from burning before the cheese melts?

Cook over medium heat, not high. If the bread browns too quickly, reduce heat and cover the pan briefly to help the filling melt without over-toasting the exterior.

→ What sides pair well with these sandwiches?

Tomato soup is classic, but a crisp green salad with vinaigrette, roasted vegetable soup, or simple potato chips also complement the rich, cheesy flavors beautifully.

→ Can I freeze assembled sandwiches?

Yes. Assemble sandwiches without buttering, wrap individually in plastic and foil, then freeze for up to 1 month. Thaw in refrigerator overnight before cooking as directed.