Spinach and Artichoke Grilled Cheese

A delicious spinach artichoke grilled cheese sandwich will satisfy two cravings at once! This yummy grilled cheese sandwich is here to stay!

I love spinach and artichoke dip - maybe a little too much if I'm honest. It's almost an addiction. My husband knows that's the only shareable appetizer at a restaurant I won't share and he doesn't come near it.

Now, we don't eat out very often, and making spinach artichoke dip at home every time I crave it is not always feasible. But turning it into a grilled cheese sandwich is an excellent idea for two reasons:

1. You don't need to make a huge batch or buy mounds of chips
2. It is so satiating, you won't mind sharing it with your husband

Of course, making your food at home and knowing exactly what you put in it is another good reason, but the first two were convincing enough for me. I've been always using mozzarella cheese for this grilled cheese sandwich, but here I made a few with cheddar just to add a bit of color.

I thought it surely wouldn't take away from that spinach and artichoke dip flavor I love. I was wrong. From now on, my friend, I'm sticking with mozzarella.

I was also thinking of some other, healthier, alternatives. But you know what?

April is National Grilled Cheese Sandwich Month and I'll celebrate it today with all this gooey cheese and bread and think of healthy food some other day. Besides, spinach and artichokes count for something, right? For more grilled cheese inspiration a group of bloggy friends got together to share their favorite grilled cheese sandwich. Make sure you visit their links below.

I shared the recipe for spinach and artichoke grilled cheese sandwich five years ago. It badly needed a revamp. I've got a few old posts I need to redo. I'll get to it one day, I hope. Leaving the old post there in case you need a good laugh.

Spinach Artichoke Grilled Cheese Recipe

Ingredients:
Makes 4 sandwiches

• 6 cups fresh baby spinach leaves, chopped
• 6 canned artichoke hearts, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 3 tablespoons sour cream
• 2 cups shredded or sliced mozzarella
• Salt and freshly ground pepper to taste
• 8 slices of bread
• Butter for spreading

Directions:

1. Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 20-30 seconds. Toss in spinach and sauté until just wilted about two minutes. Add the artichokes, salt, and pepper, then sauté until heated through, about two minutes. Drain off any liquid from the skillet and stir in sour cream (to make spinach artichoke dip add mozzarella cheese, but for grilled cheese sandwich proceed to the steps below).
2. Spread butter on one side of each of the bread pieces. Heat a griddle pan or cast-iron skillet over medium-high heat. Place pieces of bread on the griddle, buttered side down. Spread some shredded cheese, the spinach artichoke filling, and some more cheese. Top with the other piece of bread buttered side faced up. When the bottom is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.

Spinach and Artichoke Grilled Cheese

By Jas

Delicious spinach and artichoke dip in a grilled cheese sandwich will satisfy two cravings at once!

5 from 2 votes

Rate this Recipe Print Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course, Snack

Cuisine American

Yields 4 servings

Calories 459 kcal

EQUIPMENT

• A cast-iron or non-stick skillet

Ingredients

1x2x3x

US Customary - Metric

• ▢ 6 cups fresh baby spinach leaves, chopped
• ▢ 6 canned artichoke hearts, chopped
• ▢ 1 garlic clove, minced
• ▢ 1 tablespoon olive oil
• ▢ 3 tablespoons sour cream
• ▢ 2 cups shredded or sliced mozzarella
• ▢ Salt and freshly ground pepper to taste
• ▢ 8 slices of bread
• ▢ Butter for spreading

Cook ModePrevent your screen from going dark

Instructions

• Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 20-30 seconds. Toss in spinach and sauté until just wilted, about two minutes. Add the artichokes, salt, and pepper, then sauté until heated through, about two minutes. Drain off any liquid from the skillet and stir in sour cream.
• Spread butter on one side of each of the bread pieces. Heat a griddle pan or cast-iron skillet over medium-high heat. Place pieces of bread on the griddle, buttered side down. Spread some shredded cheese, the spinach artichoke filling, and some more cheese. Top with the other piece of bread buttered side faced up. When the bottom is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.

Notes

Tip: Assemble your sandwiches before placing them in a skillet to minimize the amount of cheese falling out and burning. Of course, you won't have this problem if you use sliced cheese. However, if you like lots of gooey cheese, shredded is the way to go.

Nutrition

Calories: 459kcal (23%) | Carbohydrates: 34g (11%) | Protein: 20g (40%) | Fat: 27g (42%) | Saturated Fat: 11g (55%) | Cholesterol: 52mg (17%) | Sodium: 1011mg (42%) | Potassium: 408mg (12%) | Fiber: 5g (20%) | Sugar: 5g (6%) | Vitamin A: 5331IU (107%) | Vitamin C: 26mg (32%) | Calcium: 427mg (43%) | Iron: 4mg (22%)

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