Spinach Artichoke Melt (Spinach Artichoke Grilled Cheese)
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
