Spinach Artichoke Grilled Cheese

This hearty spinach and artichoke grilled cheese sandwich transforms the beloved dip into a melty, indulgent meal that's perfect for lunch or dinner. The combination of marinated artichokes, garlicky spinach, and stretchy mozzarella creates an unforgettable flavor experience between two perfectly golden slices of sourdough.

I first created this sandwich during a rainy weekend when I was craving something comforting but didn't want to leave the house. It quickly became my family's most requested sandwich, even converting my artichoke skeptical teenager into a fan.

Ingredients

• Sourdough bread: sturdy slices that stand up to the filling and develop a beautiful golden crust
• Marinated artichoke hearts: these bring tangy flavor that plain artichokes simply cannot match
• Baby spinach: adds color, nutrition and a fresh contrast to the rich cheese
• Garlic: infuses the spinach with aromatic flavor that elevates the entire sandwich
• Mozzarella cheese: creates that perfect cheese pull and mild creamy backdrop for the other flavors
• Cream cheese: adds creaminess and helps bind the filling together
• Parmesan: introduces a savory depth that makes the filling taste more complex
• Lemon zest and juice: brightens the rich ingredients with subtle acidity
• Butter: creates the perfectly golden exterior that makes a grilled cheese irresistible
• Mayo: the secret ingredient that ensures a beautifully browned crust

Step-by-Step Instructions

Prepare the garlic spinach:

Heat a small amount of olive oil in a skillet over medium heat. Add pressed garlic and cook just until fragrant, about 15 seconds. Quickly add chopped spinach with a pinch of salt and pepper, sautéing just 30 seconds to 1 minute until barely wilted. Transfer to a bowl to cool, being careful not to overcook as it will continue to wilt off heat.

Create the artichoke mixture:

Once spinach has cooled to room temperature, gently fold in the chopped marinated artichokes, whipped cream cheese, parmesan cheese, lemon zest, lemon juice, and a pinch of salt and pepper. Mix thoroughly until completely incorporated, ensuring cream cheese is evenly distributed. Taste and adjust seasoning if needed.

Prepare the bread:

Butter one side of each bread slice generously, applying about 1 tablespoon per slice. This will create the golden exterior. Then spread a thin layer of mayonnaise on the opposite sides of each slice, using about 2 teaspoons per slice. The mayo adds a subtle tanginess and helps achieve that perfect golden brown color.

Assemble the sandwiches:

Place four bread slices mayoside up. Sprinkle ¼ cup mozzarella on each slice, covering the surface completely. Spread ¼ cup of the artichoke mixture evenly over the cheese layer, using a knife to smooth it out. Top with another ¼ cup mozzarella, ensuring even coverage. Complete each sandwich with the remaining bread slices, butterside facing up.

Grill to perfection:

Heat a cast iron skillet over low to mediumlow heat. Working with 1 or 2 sandwiches at a time, place them in the skillet and grill slowly for 4 to 5 minutes on each side. Look for a deep golden brown exterior and fully melted cheese interior. The low, slow cooking ensures the cheese melts completely before the bread burns.

Serve immediately:

Cut each sandwich diagonally if desired and serve while hot, when the cheese is at its most stretchy and delicious.

Save This

The marinated artichokes are truly the star ingredient in this recipe. I once tried making it with plain artichoke hearts and while it was good, it lacked that special tangy flavor that makes this sandwich extraordinary. My daughter now specifically requests this sandwich for her birthday dinner each year, paired with a simple tomato soup for dipping.

Make Ahead Options

This spinach and artichoke filling can be prepared up to two days in advance and stored in an airtight container in the refrigerator. Allow it to come to room temperature before assembling your sandwiches for easier spreading. You can also fully assemble the uncooked sandwiches and wrap them tightly in plastic wrap for a few hours before grilling, which makes this perfect for entertaining or busy weeknights.

Perfect Pairing Suggestions

These grilled cheese sandwiches create a restaurant worthy meal when paired with the right accompaniments. A simple tomato soup provides the classic dunking option that balances the richness of the sandwich. For a lighter pairing, try a crisp green salad with a vinaigrette dressing to cut through the creamy cheese. During warmer months, a chilled gazpacho makes an elegant companion to these indulgent sandwiches.

Customization Ideas

While this recipe is perfect as written, it welcomes personalization based on your preferences. Try adding crispy bacon bits to the filling for a smoky element that pairs beautifully with the artichokes. Sun dried tomatoes bring a sweet intensity that complements the spinach wonderfully. For heat lovers, adding a few thin slices of jalapeño before grilling introduces a pleasant spice that balances the creamy filling. You can also experiment with cheese varieties like fontina, gruyere, or even a sharp white cheddar for different flavor profiles.

Common Queries

→ What kind of bread works best?

A sturdy bread like sourdough provides structure and a crisp, golden exterior once grilled.

→ Can I use a different cheese?

Whole milk mozzarella melts well, but gruyere or gouda also offer terrific flavor and texture.

→ How do I keep the sandwich from burning?

Grill on low or medium-low heat for 4–5 minutes per side to ensure thorough melting without burning.

→ Are marinated artichoke hearts required?

They add extra flavor, but you can substitute frozen, thawed artichoke hearts if desired.

→ What gives the filling its creamy texture?

Whipped cream cheese mixed with Parmesan binds the spinach and artichokes, offering creaminess throughout.

→ Can these sandwiches be made in advance?

They are best served fresh, but you can prep the filling and assemble just before grilling.