Artichoke Spinach Grilled Cheese

The smell of artichoke spinach dip has always made me think of game nights and crowded parties. One rainy Tuesday, I found myself staring at a tub of leftover dip in the fridge and a loaf of sourdough that needed using. Why not turn the appetizer into dinner? That first bite was absolutely ridiculous.

I made these for my sister when she was having a terrible week at work. She took one bite, closed her eyes, and actually said I love you more than I should right now. Now theyre her emergency comfort food request.

Ingredients

• Fresh spinach: Use fresh if you can, but frozen works perfectly if you thaw and drain it really well
• Artichoke hearts: Jarred or canned, just make sure you chop them into bite sized pieces
• Cream cheese: Soften this completely or you will have pockets of cold cheese in your sandwich
• Mozzarella and Monterey Jack: This combo melts beautifully and gives you that classic cheese pull
• Parmesan: Adds that salty, nutty depth that makes the filling taste restaurant quality
• Sourdough bread: sturdy enough to hold all that filling and gets the crispiest exterior
• Garlic: Fresh minced garlic makes a difference, do not use garlic powder here
• Red pepper flakes: Optional but adds this tiny background warmth that cuts through the richness

Instructions

Mix your filling:

Combine everything except bread and butter in a bowl until you have this glorious green speckled cheese mixture

Assemble the sandwiches:

Spread a generous layer onto four slices, then top with the remaining bread slices like you are making the best sandwich of your life

Butter the exterior:

Spread softened butter on the outside of each sandwich, getting all the way to the edges for maximum golden crispiness

Grill to perfection:

Cook in a hot skillet over medium heat for about 4 minutes per side, pressing gently with your spatula until everything is melted and golden

Rest and serve:

Let them sit for just one minute so the filling sets slightly, then slice diagonally and watch the cheese ooze out

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My three year old nephew who refuses anything green took a suspicious bite and then proceeded to eat an entire sandwich. He calls them the green special now and requests them weekly.

Make Ahead Magic

The filling keeps beautifully in the fridge for two days, so I often double the recipe and use half for sandwiches and half as actual dip for crackers. It is one of those meal prep wins that feels like cheating.

Bread Wisdom

Thick cut sourdough is ideal, but any sturdy bread will work. Just avoid super soft sandwich bread because it will turn into a soggy mess under all that cheesy filling.

Serving Suggestions

These sandwiches are rich enough to stand alone, but a cup of tomato soup never hurt anybody. I also love them with a simple green salad dressed with something acidic to cut through all that cheese.

• Try adding sun dried tomatoes to the filling for extra depth
• A sprinkle of fresh basil on top adds a nice pop of color
• These reheat surprisingly well in a 350 degree oven

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There is something so satisfying about turning appetizer dip into a real meal. Hope these become your new comfort food favorite too.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, absolutely. Use ½ cup frozen spinach, thawed and drained well to remove excess moisture. This prevents a watery filling and ensures proper melting.

→ What bread works best for this sandwich?

Sourdough provides the perfect balance of tang and structure. Whole wheat, brioche, or ciabatta work well too. Avoid thin-sliced bread that may tear when filled and grilled.

→ How can I prevent the bread from burning while the cheese melts?

Cook over medium, not high heat, and use medium-low if your skillet runs hot. Press gently while cooking and watch for golden-brown color. Cover with a lid for the last minute to trap heat and melt cheese faster.

→ Can I prepare these sandwiches in advance?

Yes. Make the spinach-artichoke filling up to 2 days ahead and refrigerate. Assemble sandwiches just before cooking. You can also wrap uncooked buttered sandwiches and refrigerate for up to 4 hours before grilling.

→ What cheeses work best for this filling?

Cream cheese, mozzarella, Monterey Jack, and Parmesan create the ideal texture and flavor balance. Swiss cheese substitutes well for Monterey Jack. Avoid pre-shredded cheeses with anti-caking additives when possible for better melting.

→ How do I customize the filling flavor?

Add sun-dried tomatoes, roasted red peppers, caramelized onions, or fresh scallions for variation. A pinch of cayenne or Italian seasoning enhances depth. Keep the cheese ratio consistent for proper melting.