Description
A rich and creamy spinach artichoke grilled cheese sandwich combining melty mozzarella, tangy Parmesan, and a flavorful spinach-artichoke mixture, perfect for a comforting and satisfying meal ready in just 25 minutes.
Ingredients
Scale
Cheese Mixture
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
Vegetables & Flavorings
- 1 cup fresh spinach, chopped
- 1/2 cup canned or jarred artichoke hearts, drained and chopped
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Pinch of red pepper flakes, optional
Bread & Fats
- 4 slices sourdough bread
- 2 tablespoons unsalted butter, softened
Instructions
- Prepare the Spinach: In a medium skillet over medium heat, add chopped fresh spinach with a splash of water. Sauté for 1 to 2 minutes until the spinach wilts. Drain any excess moisture thoroughly to prevent soggy sandwiches.
- Create the Filling: In a mixing bowl, combine the sautéed spinach, chopped artichoke hearts, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, salt, black pepper, and optional red pepper flakes. Mix everything thoroughly until a well-blended, creamy filling forms.
- Assemble the Sandwiches: Evenly spread the spinach-artichoke cheese mixture onto two slices of sourdough bread. Top each with a remaining slice to form two complete sandwiches.
- Butter the Exterior: Spread the softened unsalted butter evenly on the outside surfaces of all bread slices, ensuring they will toast to a golden, crispy finish.
- Toast the Sandwiches: Heat a large nonstick skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula to encourage melting and even browning, until the bread is golden brown and the cheese filling is melted.
- Finish and Serve: Remove the grilled cheese sandwiches from the pan, slice each one diagonally in half, and serve immediately while warm for the best texture and flavor.
Notes
- Pressing the sandwiches gently while cooking helps melt the cheese evenly and creates a crispier crust.
- Make sure to drain the cooked spinach very well to avoid soggy sandwiches.
- Feel free to add a pinch of red pepper flakes for a subtle kick of heat.
- Use sourdough bread or any sturdy bread that can hold the filling without falling apart.
- For a crispier finish, you can finish the sandwiches under a broiler for 1 minute if desired.
