Save A decadent grilled cheese sandwich filled with creamy spinach and artichoke dip, layered between crisp, golden sourdough slices—a gourmet twist on a classic comfort food.
I first enjoyed this recipe on a chilly evening and couldn't get enough of its rich flavors and crispy bread.
Ingredients
- Spinach Artichoke Dip: 1 cup (about 30 g) fresh spinach, chopped, 1/2 cup (85 g) canned or jarred artichoke hearts, drained and chopped, 1/2 cup (120 g) cream cheese, softened, 1/4 cup (60 g) sour cream, 1/2 cup (50 g) shredded mozzarella cheese, 1/4 cup (25 g) grated Parmesan cheese, 1 clove garlic, minced, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, pinch of red pepper flakes (optional)
- Sandwiches: 8 slices sourdough bread, 2 tablespoons unsalted butter, softened, 1 cup (100 g) shredded mozzarella cheese (for layering), 1/2 cup (50 g) shredded cheddar cheese (for layering)
Instructions
- Step 1:
- In a medium bowl, combine cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes. Mix until smooth.
- Step 2:
- Fold in the chopped spinach and artichoke hearts until evenly incorporated.
- Step 3:
- Lay out the sourdough slices. Spread a generous layer of the spinach artichoke dip on 4 slices. Top each with extra mozzarella and cheddar cheese.
- Step 4:
- Place the remaining 4 slices of bread on top to form sandwiches.
- Step 5:
- Spread softened butter on the outside of each sandwich slice.
- Step 6:
- Heat a large skillet or griddle over medium heat. Cook sandwiches for 3–4 minutes per side, pressing gently, until golden brown and the cheese inside is melted.
- Step 7:
- Remove from the skillet, let cool for 1–2 minutes, then slice and serve warm.
Save This sandwich quickly became a family favorite during our weekend lunches; everyone loves how the creamy dip blends with the melted cheeses.
Notes
Add chopped cooked bacon or sun-dried tomatoes for extra flavor. Use whole wheat or rye bread for a different twist. Serve with tomato soup or a crisp green salad.
Required Tools
Mixing bowl, spoon or spatula, knife, skillet or griddle, spatula
Allergen Information
Contains: Dairy (cream cheese, sour cream, mozzarella, cheddar, Parmesan), Wheat (sourdough bread). May contain: Eggs (check bread), Soy (check bread and cheese labels). Always double-check labels for potential allergens.
Save This grilled cheese elevates a simple comfort food with vibrant flavors and creamy textures, perfect for any occasion.
Recipe FAQs
- → What type of bread works best to achieve the ideal texture?
Sourdough bread is recommended for its crisp exterior and sturdy texture that holds the filling well during grilling.
- → Can I substitute the cream cheese in the filling?
Yes, mascarpone or ricotta can be used for a slightly different creamy texture while maintaining richness.
- → How can I add more depth of flavor to the filling?
Adding cooked bacon bits or sun-dried tomatoes enhances the savory profile and introduces smoky or tangy notes.
- → What is the best method to grill the sandwiches evenly?
Use medium heat on a skillet or griddle, pressing gently and flipping every 3–4 minutes until bread is golden and cheese melted.
- → Are there suitable side dishes that complement this meal?
Light sides like tomato soup or a crisp green salad offer refreshing balance to the rich sandwich.