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This creamy, cheesy grilled cheese sandwich inspired by warm spinach-artichoke dip transforms a beloved appetizer into a satisfying meal. The combination of melty mozzarella, tangy artichokes, and nutrient-rich spinach creates a gourmet twist on the classic comfort food that elevates lunch to something special.
I first created this sandwich during a rainy weekend when I was craving spinach artichoke dip but wanted something more substantial. After one bite, my family declared it should replace our regular grilled cheese forever.
Ingredients
- Frozen chopped spinach: thawed and squeezed dry forms the nutritious base of our filling while providing that classic spinach dip flavor
- Marinated artichoke hearts: add tang and texture choose the ones packed in oil for the best flavor
- Shredded mozzarella or fontina cheese: creates that perfect cheese pull use low-moisture mozzarella for best melting
- Cream cheese: softened at room temperature adds incredible creaminess and binds everything together
- Grated Parmesan: brings a sharp nutty flavor that elevates the entire sandwich
- Mayonnaise: used both in the filling and optionally on bread creates richness and helps achieve a perfectly golden crust
- Garlic powder: infuses the filling with savory flavor without the bite of fresh garlic
- Crushed red pepper: adds a gentle heat that balances the richness optional but recommended
- Sturdy bread: like sourdough or Italian holds up to the substantial filling choose thicker slices for best results
- Butter or olive oil: for achieving that perfectly crispy golden exterior
Step-by-Step Instructions
- Prepare the filling:
- Combine your thoroughly squeezed spinach with chopped artichokes mozzarella softened cream cheese Parmesan mayo garlic powder and seasonings in a bowl. The key here is ensuring your spinach is completely dry. Press it between paper towels multiple times to remove all moisture which could make your sandwich soggy.
- Prepare your bread:
- Spread a thin even layer of softened butter or mayonnaise on the outside of each bread slice. This might seem unconventional but mayonnaise creates an incredibly crispy golden exterior that many professional chefs prefer over butter.
- Assemble your sandwiches:
- Spread approximately half cup of filling between two slices of bread making sure the buttered sides face outward. Press gently to compact the filling without squishing it completely out of the sandwich.
- Grill to perfection:
- Heat your skillet over medium low heat. This lower temperature is crucial for allowing the cheese to melt completely while giving the bread time to achieve that perfect golden brown exterior. Cook for 3 to 4 minutes per side watching carefully to prevent burning.
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The marinated artichoke hearts are truly the secret weapon in this recipe. I discovered their transformative power years ago when attempting to recreate my favorite restaurant's spinach dip. The marinade they come packed in infuses the entire filling with incredible flavor that plain canned artichokes simply cannot match.
Make-Ahead Options
You can prepare the spinach artichoke filling up to three days in advance and store it in an airtight container in the refrigerator. This makes lunchtime assembly incredibly quick simply spread on bread and grill. The filling also freezes beautifully for up to three months just thaw overnight in the refrigerator before using.
Dietary Adaptations
This versatile sandwich can easily accommodate various dietary needs. For a gluten free version use your favorite gluten free bread but note that you may need to reduce the heat slightly as these breads sometimes brown faster. For a lighter version use reduced fat cheeses and light mayonnaise though the texture will be slightly less creamy. Vegans can substitute plant based cheeses cashew cream for cream cheese and vegan mayonnaise with excellent results.
Serving Suggestions
While delicious on its own this sandwich pairs beautifully with complementary sides. Serve alongside a simple tomato soup for the ultimate comfort food experience or with a light arugula salad dressed with lemon vinaigrette to balance the richness. For entertaining cut into smaller triangles and serve as elevated appetizers with a sprinkle of extra Parmesan on top.
Common Queries
- → What cheeses can be used for the filling?
Mozzarella brings a melting texture, while cream cheese adds creaminess and Parmesan sharpness. Fontina can substitute mozzarella for extra richness.
- → Can I use fresh spinach instead of frozen?
Yes, just sauté fresh spinach until wilted, squeeze out moisture, then chop before mixing into the filling.
- → How can I achieve a crispy exterior?
Spread butter or mayonnaise on the outside of each slice of bread before grilling for an evenly crisp, golden crust.
- → Are other breads suitable for this sandwich?
Sourdough, Italian, or hearty whole wheat breads all work well, as they hold up to the creamy filling without becoming soggy.
- → Can the filling be made ahead?
Absolutely. Prepare the filling and refrigerate up to a day ahead. Bring to room temperature before assembling sandwiches.