Description
This Spinach Artichoke Grilled Cheese recipe is a delicious twist on the classic grilled cheese sandwich, featuring a savory filling of sautéed spinach, garlic, and artichoke hearts layered with provolone and parmesan cheeses. The sandwich is buttery, golden, and melty, perfect for a comforting lunch or dinner.
Ingredients
Scale
Spinach Artichoke Filling
- 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
- Salt, to taste
- 2 Tbsp sour cream
For Sandwich Assembly
- 2 Tbsp + 1 tsp butter, divided
- 1 1/3 cups shredded provolone cheese
- 1/4 cup finely shredded parmesan cheese
- 6 slices fresh hearty bread (such as a La Brea French loaf)
Instructions
- Saute garlic and spinach: Heat 1 tsp butter in a large non-stick skillet over medium heat. Add the minced garlic and sauté until lightly golden and fragrant, about 30 to 60 seconds. Add the chopped spinach and artichokes, season with salt, and sauté until the spinach wilts.
- Remove excess moisture from spinach: Transfer the sautéed mixture onto several layers of paper towels. Once cool enough to handle, wrap the mixture tightly in the paper towels and squeeze gently to remove excess moisture from the spinach and artichokes. This helps prevent soggy sandwiches.
- Assemble sandwiches: Butter the outsides of all six slices of bread. On the non-buttered side of three slices, layer half of the provolone cheese, then spread the spinach and artichoke mixture evenly over the cheese. Dollop tiny spoonfuls of sour cream atop the spinach artichoke layer, then sprinkle the remaining provolone and parmesan cheese over that. Top each with the remaining slices of bread, buttered side facing up.
- Cook sandwiches in skillet: Wipe the skillet clean and heat it over medium-low heat. Place as many sandwiches as can fit comfortably in the skillet (or use two skillets if needed). Cover the skillet with a lid and cook until the bottoms of the sandwiches turn golden brown, then carefully flip each sandwich, cover again, and cook until the opposite side is also golden brown and the cheese is melted.
- Repeat as needed and serve: If cooking in batches, repeat the cooking process for remaining sandwiches. Serve the grilled cheese sandwiches immediately while warm and gooey.
Notes
- Be sure to squeeze out as much moisture as possible from the spinach and artichokes to avoid soggy sandwiches.
- If provolone cheese is unavailable, mozzarella or fontina can be good substitutes.
- Use hearty bread that can hold up well to the filling and butter without becoming soggy.
- Covering the skillet while cooking helps melt the cheese evenly.
- Adjust the salt according to taste, as cheeses and artichokes already contain some saltiness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
