Spinach Artichoke Grilled Cheese

Get ready to give in to temptation in the most delicious way with this spinach artichoke grilled cheese!

You know that warm, creamy dip that instantly gets devoured at a party? Well, I sandwiched it between buttery, crispy sourdough and added even MORE cheese. 

The result? Pure comfort food heaven!

It’s the classic you know and love with an irresistible gourmet twist. Believe me, this sandwich even more irresistible than the dip.

Why You’ll Love This Spinach Artichoke Grilled Cheese

Comfort Food Mashup: Two comfort food favorites come together into one ridiculously delicious sandwich.

Easy Prep: You get a gourmet meal in no time with just a few simple steps. Simply mix, build, and grill!

Texture Paradise: The golden-brown, butter-crisped bread and melty, creamy cheesy center create the perfect crunch-to-cream ratio.

Crowd-Pleaser: With its comforting, familiar flavors, this sandwich will be a hit. Kids and adults alike will devour every bite!

Ingredients

• Cooked Spinach: For that classic spinach-artichoke flavor profile. Fresh or frozen both work as long as it’s well drained.
  
• Chopped Artichoke Hearts: They add a slightly tangy flavor and meaty texture.
  
• Sourdough Bread: For capturing that irresistibly gooey filling! It creates a sturdy foundation and offers a slight tang complementing the creamy filling.
  
• Butter: It creates the perfect golden-brown crust. Use softened for easy spreading.
  
• Cream Cheese: It forms the creamy base of the filling. 
  
• Mozzarella and Parmesan Cheese: Together they create the ideal cheese blend.
  
• Garlic Powder, Salt, and Black Pepper: They take the flavors up a notch.
  
• Red Pepper Flakes: Optional heat cuts through the richness.

How to Make Spinach Artichoke Grilled Cheese

Ready to sink your teeth in? Grab a skillet and let’s get to it!

1. Mix. In a bowl, mix the cream cheese, mozzarella, Parmesan, garlic powder, salt, black pepper, and red pepper flakes (if using). Add the cooked spinach and chopped artichoke hearts. Mix until well combined. 

2. Assemble. Spread butter on one side of each bread slice. Spread a generous amount of the spinach-artichoke filling on the unbuttered side of two slices. Top with the other slices of bread, buttered side facing out.

3. Grill. Heat a skillet over medium-low heat. Place the sandwiches in the pan and cook for 3-4 minutes on each side.

4. Serve. Slice in half and serve.

Tips for the Best Spinach Artichoke Grilled Cheese

Elevate your grilled cheese game with these tips and tricks:

• Choose wisely. Choose sturdy bread like sourdough, whole wheat, or rustic bread that can hold up to the creamy filling.
  
• Say goodbye to sogginess. To prevent soggy sandwiches, squeeze out any excess moisture from the spinach. Be sure to gently pat the artichoke hearts dry with a paper towel.
  
• Go low and slow. Cook the sandwich low and slow to achieve a perfectly golden-brown exterior and fully melted interior. This prevents burning while ensuring the cheese gets wonderfully gooey.
  
• Serve it your way. Serve with marinara sauce, tomato soup, or alongside a light salad for a scrumptious pairing.
  
• Try tasty variations. Try cheese combinations like white cheddar or Asiago. Or add crispy bacon, caramelized onions, or swap spinach for kale.

How to Store

These indulgent grilled cheese sandwiches are best enjoyed fresh off the griddle! 

Although, it would be a shame to let the extra spinach artichoke spread go to waste. So if you do have leftovers, here’s how to keep them fresh.

To Store: Place the prepared spinach-artichoke filling in an air-tight container. Refrigerate for up to 3 days. When ready to use, simply let the filling come to room temperature for about 15 minutes before assembling your sandwiches to ensure even melting.