Description
This Spinach Artichoke Grilled Cheese combines a savory blend of fresh spinach, artichoke hearts, garlic, and creamy cheeses sandwiched between hearty bread and golden brown on the skillet. It’s a delicious twist on a classic grilled cheese, perfect for a comforting lunch or snack packed with flavorful greens and melty, cheesy goodness.
Ingredients
Scale
Vegetables & Herbs
- 4 oz. chopped fresh spinach, rinsed and drained (leave water that clings to the leaves)
- 1 cup canned quartered artichoke hearts, drained and chopped (5.3 oz)
- 2 cloves garlic, minced
Dairy
- 2 Tbsp + 1 tsp butter
- 2 Tbsp sour cream
- 1 1/3 cups shredded provolone cheese
- 1/4 cup finely shredded parmesan cheese
Other
- Salt, to taste
- 6 slices fresh hearty bread (such as a La Brea French loaf)
Instructions
- Sauté garlic and spinach: Heat 1 teaspoon of butter in a large non-stick skillet over medium heat. Add the minced garlic and sauté until it becomes lightly golden and fragrant, about 30 to 60 seconds. Then add the chopped spinach and artichoke hearts, season with a pinch of salt, and sauté until the spinach wilts.
- Remove excess moisture: Transfer the sautéed spinach and artichokes onto several layers of paper towels. Once cool enough to handle, wrap the mixture tightly in the paper towels and squeeze to remove any excess moisture. This step ensures your grilled cheese won’t become soggy.
- Assemble sandwiches: Butter the outsides of all six bread slices with the remaining butter. On the non-buttered side of three slices, evenly layer half of the shredded provolone cheese, then spoon the squeezed spinach-artichoke mixture over the cheese. Dollop tiny spoonfuls of sour cream evenly over the vegetable layer, then sprinkle with the remaining provolone and parmesan cheeses. Top each with the remaining bread slices, buttered side facing out.
- Cook sandwiches in skillet: Wipe the skillet clean and heat it again over medium-low heat. Place as many sandwiches as can comfortably fit into the skillet (or use two skillets). Cover with a lid to help cheese melt evenly and cook until the bottom side is golden brown. Carefully flip each sandwich, cover again, and cook until the opposite side is also golden brown and the cheese is melted.
- Repeat and serve: Cook any remaining sandwiches as needed. Serve the grilled cheese sandwiches immediately while warm and melty for the best taste and texture.
Notes
- Be sure to press out excess moisture from the spinach and artichokes to avoid soggy sandwiches.
- Using a lid while cooking helps the cheese melt thoroughly.
- Adjust salt to taste depending on the saltiness of your cheeses.
- If you prefer, substitute provolone with mozzarella or a mix of your favorite melting cheeses.
- Hearty bread like French loaf holds up well and provides a nice crust when grilled.
Nutrition
- Serving Size: 1 sandwich
- Calories: 410
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
