Spinach Artichoke Grilled Cheese (Printable Version)
# What You’ll Need:
01 -
Olive oil
02 -
3 cloves garlic, pressed through garlic press
03 -
4 cups baby spinach, roughly chopped
04 -
Salt
05 -
Black pepper
06 -
1 (6.5 ounce) jar marinated, quartered artichoke hearts, drained well, patted dry and chopped
07 -
⅓ cup whipped cream cheese
08 -
1 tablespoon grated parmesan cheese
09 -
¼ teaspoon lemon zest
10 -
½ teaspoon lemon juice
11 -
8 slices sourdough bread (¼ to ½ inch thick)
12 -
Softened, unsalted butter, for bread (about 8 tablespoons)
13 -
Mayo, for bread
14 -
2 cups shredded whole milk mozzarella cheese
# Steps to Follow:
01 -
Gather and prep all ingredients according to the list to have them organized for use.
02 -
Add a small drizzle of olive oil to a skillet over medium heat, then sauté garlic until aromatic. Add the spinach, a pinch of salt, and black pepper, and cook for 30 seconds to 1 minute until gently wilted. Remove spinach to a bowl and allow it to cool to room temperature.
03 -
Once cooled, combine spinach, chopped artichokes, whipped cream cheese, parmesan cheese, lemon zest, lemon juice, and a pinch of salt and pepper. Mix thoroughly and taste to adjust seasoning. Set mixture aside.
04 -
Place a cast iron skillet or heavy-bottomed pan over low or medium-low heat.
05 -
Butter one side of each bread slice with about 1 tablespoon of softened butter. Spread approximately 2 teaspoons of mayonnaise on the other side of each slice.
06 -
Place four slices of bread, mayo-side up, on a work surface. Sprinkle ¼ cup of shredded mozzarella cheese over the mayo. Spread ¼ cup of the artichoke-spinach-cream cheese mixture evenly on top, followed by another ¼ cup of mozzarella cheese. Top with the remaining bread slices, butter-side up.
07 -
Working with 1–2 sandwiches at a time, cook in the preheated skillet on low or medium-low heat for 4 to 5 minutes per side until golden-brown and the cheese is melted. Repeat this process for all sandwiches.
08 -
Cut each sandwich in half if desired and serve hot.
# Additional Notes:
01 -
Use sturdy bread like sourdough for structure and a crispy exterior while holding the ingredients well.
02 -
For extra flavor, opt for marinated artichoke hearts, though frozen and thawed ones are a suitable alternative.
03 -
Consider gruyere or gouda as cheese options for added nutty, savory flavor alongside mozzarella.
04 -
Cook the sandwiches low and slow to ensure the buttered bread doesn’t burn before the cheese melts.