Artichoke Spinach Grilled Cheese (Print view)

A decadent sandwich with creamy spinach-artichoke dip filling, melted to perfection between slices of golden, crisp sourdough.

# List of Ingredients:

→ Vegetables

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

→ Dairy

03 - 4 oz cream cheese, softened
04 - ½ cup shredded mozzarella cheese
05 - ½ cup shredded Monterey Jack or Swiss cheese
06 - ¼ cup grated Parmesan cheese
07 - 2 tablespoons unsalted butter, softened

→ Bread

08 - 8 slices sourdough bread

→ Seasonings

09 - 1 small garlic clove, minced
10 - ¼ teaspoon black pepper
11 - ⅛ teaspoon crushed red pepper flakes
12 - Pinch of salt

# Step-by-Step Directions:

01 - In a mixing bowl, combine cream cheese, mozzarella, Monterey Jack or Swiss, Parmesan, spinach, artichokes, garlic, black pepper, red pepper flakes, and salt. Mix until well blended.
02 - Lay out sourdough slices and spread artichoke-spinach mixture evenly onto 4 slices. Top with remaining bread slices to form sandwiches.
03 - Lightly butter the outside of each sandwich on both sides.
04 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
05 - Remove from skillet, let rest 1 minute, then slice and serve warm.

# Expert Suggestions:

01 -
  • It transforms party dip into a legitimate lunch that feels fancy but takes zero effort
  • The combination of melted cheeses creates that perfect stretchy pull with every single bite
  • Ready in 25 minutes but tastes like something from a fancy bistro
02 -
  • Drain your artichokes and spinach thoroughly or you will end up with soggy bread which is honestly tragic
  • Medium low heat is your friend, high heat burns the bread before the cheese melts
  • A heavy skillet or panini press makes all the difference for getting that evenly crisp exterior
03 -
  • Use a cast iron skillet if you have one, the heat distribution creates the most even golden crust
  • Let your bread slices sit out for about 20 minutes before using, slightly stale bread actually grills better than fresh
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