Artichoke Spinach Grilled Cheese (Print Version)

Golden sourdough sandwich filled with creamy spinach and artichoke blend, melted for a savory and satisfying bite.

# What You’ll Need:

→ Vegetables

01 - 1 cup fresh spinach, chopped (or ½ cup frozen, thawed and drained)
02 - 1 cup canned or jarred artichoke hearts, drained and chopped
03 - 1 small garlic clove, minced

→ Dairy

04 - 4 oz cream cheese, softened
05 - ½ cup shredded mozzarella cheese
06 - ½ cup shredded Monterey Jack or Swiss cheese
07 - ¼ cup grated Parmesan cheese
08 - 2 tbsp unsalted butter, softened

→ Bread

09 - 8 slices sourdough bread

→ Seasonings

10 - ¼ tsp black pepper
11 - ⅛ tsp crushed red pepper flakes (optional)
12 - Pinch of salt

# How to Make It:

01 - Combine cream cheese, mozzarella, Monterey Jack or Swiss, Parmesan, spinach, artichokes, garlic, black pepper, red pepper flakes, and salt in a mixing bowl. Mix until fully incorporated.
02 - Arrange sourdough slices on a flat surface. Evenly spread the spinach-artichoke mixture onto 4 slices, then top each with remaining bread slices to form sandwiches.
03 - Lightly spread softened butter on the exterior sides of each sandwich.
04 - Heat a skillet or griddle over medium heat. Place sandwiches in the pan, cook for 3 to 4 minutes per side while pressing gently, until bread is golden and cheese melted.
05 - Remove sandwiches from heat, allow to rest for 1 minute. Slice and serve warm.

# Additional Tips::

01 -
  • Takes everything you adore about hot spinach artichoke dip and tucks it between buttery, golden bread
  • Ready in 25 minutes but tastes like something from a fancy sandwich shop
  • The filling makes enough for four sandwiches, which means you're basically meal prepping while treating yourself
02 -
  • Dry your spinach and artichokes thoroughly or you'll end up with soggy bread
  • Low and slow wins the race—medium heat lets the filling heat through before the bread burns
  • Dont skip the butter on the outside, it's non-negotiable for that crispy crunch
03 -
  • The filling keeps for two days in the fridge and actually tastes better after flavors meld
  • Use a panini press if you have one—pressing down creates that irresistible crispy exterior
  • Cut diagonally for no reason other than it looks more impressive
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