Merken This Artichoke Spinach Grilled Cheese is a decadent twist on a comfort food classic, combining the irresistible flavors of a creamy spinach-artichoke dip with the satisfying crunch of sourdough. Melted to perfection, it offers a gourmet experience that is remarkably easy to prepare at home.
Merken With a blend of four different cheeses—cream cheese, mozzarella, Monterey Jack, and Parmesan—every bite is packed with gooey texture and savory depth. The addition of fresh garlic and red pepper flakes provides a subtle kick that elevates the dish beyond your average grilled cheese.
Ingredients
- Vegetables: 1 cup fresh spinach, chopped (or ½ cup frozen, thawed and drained); 1 cup canned or jarred artichoke hearts, drained and chopped
- Dairy: 4 oz (115 g) cream cheese, softened; ½ cup (60 g) shredded mozzarella cheese; ½ cup (60 g) shredded Monterey Jack or Swiss cheese; ¼ cup (25 g) grated Parmesan cheese; 2 tbsp unsalted butter, softened
- Bread: 8 slices sourdough bread
- Seasonings: 1 small garlic clove, minced; ¼ tsp black pepper; ⅛ tsp crushed red pepper flakes (optional); pinch of salt
Instructions
- Step 1
- In a mixing bowl, combine the cream cheese, mozzarella, Monterey Jack (or Swiss), Parmesan, chopped spinach, chopped artichokes, minced garlic, black pepper, red pepper flakes, and a pinch of salt. Mix until the filling is well blended.
- Step 2
- Lay out the sourdough slices on a clean surface. Spread the artichoke–spinach mixture evenly onto 4 of the slices, then top with the remaining bread slices to form sandwiches.
- Step 3
- Lightly butter the outside of each sandwich on both sides using the softened butter.
- Step 4
- Heat a large skillet or griddle over medium heat. Place the sandwiches in the pan and cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is fully melted.
- Step 5
- Remove from the skillet and let the sandwiches rest for 1 minute before slicing and serving warm.
Zusatztipps für die Zubereitung
To make the process even faster, you can prepare the spinach-artichoke filling up to 2 days in advance and keep it refrigerated. When you're ready to eat, simply assemble and grill. Ensure your pan is at medium heat; if it's too hot, the bread will burn before the creamy center has a chance to melt.
Varianten und Anpassungen
For extra flavor, consider adding a few sun-dried tomatoes or chopped scallions to the cheese mixture. If you have different dietary needs, you can easily swap the sourdough for whole wheat bread to add fiber, or use a gluten-free bread of your choice.
Serviervorschläge
This sandwich is excellent when paired with a simple tomato soup for dipping or a fresh green salad to balance the richness. It makes for a complete, cozy dinner that feels like restaurant-quality comfort food.
Merken Whether enjoyed as a quick lunch or a decadent evening treat, this Artichoke Spinach Grilled Cheese brings together the best of two classic dishes into one crispy, melted masterpiece.
