Buttery and toasty bread with an incredibly gooey and delicious filling – yes please! This easy Spinach and Artichoke Melt recipe is everything a grilled cheese sandwich should be and then some!! Inspired by the classic spinach artichoke dip, this grilled sandwich combines artichoke hearts and baby spinach with three different types of cheese and seasonings for the ultimate comfort food treat.
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Spinach Artichoke Grilled Cheese
The classic American grilled cheese is the ultimate guilty pleasure! To ease my conscience, I love combining it with another beloved recipe, spinach and artichoke dip. This way, I’m not just crafting a delicious new masterpiece but also sneaking some veggies into an otherwise purely indulgent sandwich.
What You’ll Need
Check the printable recipe card below for the complete ingredient list and their exact quantities.
- Bread: Although I have chosen sourdough bread, you can use regular white bread, sandwich bread or pullman bread. I prefer bread slices that aren’t too thick (but if you are a Texas toast fan – go for it! Although you will need to cook the sandwich over very low heat so the filling can properly melt.
- Cheese: I use a combination of cheeses, shredded mozzarella for its melty, stretchy cheese factor, cheddar and Parmesan cheeses for flavor. Cream cheese is the base of the super creamy spinach artichoke dip filling.
- Spinach: I use fresh baby spinach.
- Artichoke Hearts: I use canned artichoke hearts packed in water for this recipe. I avoid artichokes packed in oil since the sandwich already has plenty of richness from the cheese. If you only have marinated or oil-packed artichoke hearts, you can still use them—just consider patting off some of the oil with paper towels or giving them a quick rinse.
- Butter: Salted or unsalted butter can be used. This ingredient is used to make the spinach artichoke dip and also to toast the bread. A mild oil can be used as well.
- Pepperoncini: Although not a traditional ingredient for spinach artichoke dip, pepperoncini adds a lot of zing, tang and flavor. If you prefer, you can skip it (although I recommend you don’t!)
- Other Ingredients: Finely chopped onion and fresh minced garlic, salt and black pepper.
How to Make Spinach Artichoke Melts Step-by-Step
Check the recipe card below for detailed instructions and cooking times.
- In a skillet over medium-low heat melt the butter. Add the garlic and onion and cook until the onions are soft and become translucent, about 3-4 minutes. Add the peperoncini and cook for an additional 2 minutes.
- Stir in the cream cheese, mixing well until melted and well combined. Add the artichoke hearts, spinach, salt and pepper. Mix to combine. Cook until the spinach is wilted. You can place a lid over the skillet to help the spinach wilt quickly and evenly. Remove from the heat and let cool for a few minutes.
- Add the mozzarella, cheddar and Parmesan cheese to the spinach mixture stirring well to combine.
- Spread butter to one side of each bread slice. Spread about 1/3 cup of the spinach/cheese mixture to the non buttered side of the bread. Top with a slice of bread – butter side up.
- Heat a skillet or grill pan over medium-low heat. Cook the sandwiches, in batches, until they are golden brown and crispy on each side and the filling is warmed through and melted about 6 minutes. Cut the sandwiches in half, and serve immediately.
Spinach Artichoke Grilled Cheese Recipe Tips
- The secret to making the perfect grilled cheese sandwich, including this spinach artichoke melt, is to cook it low and slow. Using medium-low or low heat ensures the cheese melts beautifully while the bread toasts to a golden-brown perfection.
- The exact amount of butter to toast the bread may vary on the shape/size of bread you use.
- Cut the sandwich in small bites and serve it as an appetizer or alongside creamy tomato soup.
- You can use either whole or sliced peperoncini. If you’re using whole ones, consider removing some of the seeds before chopping them.
Recipe Variations
- Swap the Cheese: Instead of mozzarella, cheddar and Parmesan cheese, you can use other cheeses such as Gruyere cheese, white cheddar and Pecorino Romano. Fontina cheese and Gouda are also great options.
- Add Other Veggies: Roasted bell peppers and sun dried tomatoes can be added to the spinach artichoke dip mixture.
- Add Chicken: You can add sliced cooked chicken breast for extra protein!
Dietary Information
This recipe is meatless and vegetarian and can be made gluten-free if using gluten-free bread.
Frequently Asked Questions
What types of bread are best for making spinach artichoke grilled cheese sandwich?
I love classic sourdough bread sliced thinly which gives the final sandwich the right amount of tang and “crust crunch”. Regular white bread, country bread and pullman are also good options. Bread that has huge holes is not ideal as the filling tends to try to escape through the holes.
Can I skip the pepperoncini?
Absolutely! Although it adds a nice zing, you can skip it.
Make-Ahead, Storing and Reheating
- Make-Ahead: You can make the spinach artichoke dip portion of this recipe 1-2 days ahead of time. Remove the mixture from the fridge 30 to 45 minutes before assembling the sandwiches so the spinach artichoke mixture has time to come to room temperature. If the mixture is too cold, the bread will burn before the cheesy filling has time to melt.
- Storing: Like a classic grilled cheese, this sandwich is best enjoyed fresh off the skillet/griddle. While leftovers can be stored in the fridge for 1-2 days nothing can’t compare to a freshly grilled sandwich. If you have leftovers, I highly recommend reheating them properly to fully enjoy their flavors and texture.
- Reheating:Take the leftovers out of the fridge about 30 minutes before reheating to let the sandwich come to room temperature. Preheat the oven to 300ºF and place the sandwich on a lined baking sheet. Bake for 10-12 minutes, or until the filling is warmed through. If needed, tent the sandwich with aluminum foil to prevent the bread from browning too much. Serve immediately.
Take a look at these other easy recipes:
Things you may need
-
HexClad Non-Stick Skillet set with Lids
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Flexible Silicon Spatula Set (for flipping)
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Staub Cast Iron 11-inch Skillet
Spinach Artichoke Melt (Spinach Artichoke Grilled Cheese)
Spinach and Artichoke Melts are a tasty twist on the classic grilled cheese sandwich. These spinach artichoke grilled cheese melts combine artichoke hearts, baby spinach and gooey cheese on toasted bread. A satisfying comfort food meal that’s easy to make.
Ingredients
- 2 tablespoons butter,, plus more for spreading on the bread to cook
- 2 garlic cloves,, minced
- 1/4 cup onion,, chopped
- ¼ cup peperoncini,, chopped finely
- 2 ounces cream cheese
- 1 (15-ounces) can artichoke hearts, cut into big chunks, gently squeezed from its liquid
- 8 ounces fresh baby spinach
- 6 ounces mozzarella cheese,, shredded
- 5 ounces sharp cheddar or a combination of cheddar and white cheddar cheese,, shredded
- 2 ounces Parmesan cheese, grated
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 8 slices sourdough bread, country bread or white bread, sliced
Instructions
- Melt 2 tablespoons of butter in a skillet over medium-low heat.
- Add the garlic and onion and cook for about 3 – 4 minutes or until the onions are soft and become translucent making sure your heat is low enough not to burn the garlic.
- Add the peperoncini and cook for an additional 2 minutes. Stir in the cream cheese, mixing well until melted and well combined.
- Add the artichoke hearts, spinach, salt and pepper. Mix to combine. Cook stirring often for about 4 minutes or until the spinach is wilted. You can place a lid over the skillet to help the spinach wilt quickly and evenly. Remove from the heat and let cool for a few minutes.
- Add the mozzarella, cheddar and Parmesan cheeses to the spinach mixture stirring well to combine.
- Spread butter to one side of each bread slice. Spread about 1/3 cup of the spinach/cheese mixture to the non buttered side of a bread slice. Top with a slice of bread – butter side up.
- Heat a skillet or grill pan over medium-low heat. Cook the sandwiches, in batches, until they are golden brown and crispy on each side and the filling is warmed through and melted about 6 minutes. Cut the sandwiches in half, and serve immediately.
Notes
- Swap the Cheese: Instead of mozzarella, cheddar and Parmesan cheese, you can use other cheeses such as Gruyere cheese, white cheddar and Pecorino Romano. Fontina cheese and Gouda are also great options.
- Pepperoncini: Although it adds a nice zing to this recipe, you can skip it if preferred.
- Leftovers: Like a classic grilled cheese, this sandwich is best enjoyed fresh off the heat. While leftovers can be stored in the fridge for 1-2 days, I highly recommend reheating them properly to fully enjoy their flavors and texture later.
- How to Properly Reheat Leftovers?Take the leftovers out of the fridge about 30 minutes before reheating to let the sandwich come to room temperature. Preheat the oven to 300ºF and place the sandwich on a lined baking sheet. Bake for 10-12 minutes, or until the filling is warmed through. If needed, tent the sandwich with aluminum foil to prevent the bread from browning too much. Serve immediately.
- Make it Ahead (filling only): You can make the spinach artichoke dip portion of this recipe 1-2 days ahead of time. Keep it stored in an airtight container in the fridge. Remove the mixture from the fridge 30 to 45 minutes before assembling the sandwiches so the spinach artichoke mixture has time to come to room temperature. If the mixture is too cold, the bread will burn before the cheesy filling has time to melt.
Nutrition
Calories: 627 kcal, Carbohydrates: 75 g, Protein: 39 g, Fat: 39 g, Saturated Fat: 22 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 10 g, Trans Fat: 0.2 g, Cholesterol: 111 mg, Sodium: 1799 mg, Potassium: 614 mg, Fiber: 5 g, Sugar: 8 g, Vitamin A: 6477 IU, Vitamin C: 24 mg, Calcium: 736 mg, Iron: 7 mg
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