Alright, this Spinach Artichoke Grilled Cheese is totally indulgent, but it’s the weekend, so it’s okay, right? Well, that’s my excuse anyway.
This crispy, golden brown grilled cheese is like your favorite spinach artichoke dip packed between two slices of buttery bread. I’ve taken a basic spinach artichoke dip recipe and tweaked the ingredients to be a little more like a melty grilled cheese than a gooey dip. The flavor, though, has been 100% maintained.
This recipe makes about 2 cups worth of sandwich filling, which will get you either two large grilled cheese sandwiches, or four smaller sandwiches. They’re pretty rich and filling, though, so I’d go for the smaller of the two. I highly suggest using a sturdy artisnal-type bread for these sandwiches because those soft sandwich breads just won’t hold up to this magnificent filling. I used a mini french boule that had been purchased for $1.49 and had maybe 8-10 slices. This drove up the price of my sandwiches a bit, so keep that in mind as you choose your ingredients. Another budget option would be to use this filling with tortillas to make spinach artichoke quesadillas. Tortillas tend to be a lot less expensive than sturdy bread, so that’s great alternative. And lastly, you could probably use this spinach artichoke filling to stuff a loaf of French bread. Just cut it open lengthwise, stuff with the spinach artichoke grilled cheese filling, then wrap the entire thing in foil. Bake until the sandwich is warmed through, then devour.
Live alone? Don’t feel pressured to eat all the Spinach Artichoke Grilled Cheese filling in one sitting (No, that’s not a dare). You can keep the sandwich filling in the refrigerator for about 4-5 days and make sandwiches or quesadillas as you see fit. NO PRESSURE.
Spinach Artichoke Grilled Cheese
- ¼ lb. frozen chopped spinach $0.40
- 14oz. can quartered artichoke hearts in water $2.50
- 1 cup shredded mozzarella $1.10
- 2 Tbsp grated Parmesan $0.27
- 3 Tbsp mayonnaise $0.21
- ⅛ tsp garlic powder $0.02
- ⅛ tsp salt $0.02
- Freshly cracked pepper $0.05
- 4 large slices sturdy bread $1.19
- 2 tsp butter $0.11
- Thaw the spinach, then squeeze out as much water as possible. You should have about 1 cup chopped spinach before squeezing the water out and about ½ cup after squeezing.
- Drain the artichoke hearts well, then chop into small bite-sized pieces. Add the chopped artichokes to a large bowl with the spinach, mozzarella, Parmesan, mayonnaise, garlic powder, salt, and pepper. Stir the ingredients until evenly combined.
- Spread about ½ tsp butter on each slice of bread. Pack about 1 cup of the cheese and vegetable mixture between two slices of bread, buttered sides facing out.
- Place the sandwiches in a large skillet and cook over medium-low heat until the outsides are golden brown and the filling has melted. Serve immediately.
Step by Step Photos
Begin with about 1/4 lb. frozen chopped spinach. Thaw the spinach, then squeeze out as much moisture as possible. You’ll want about 1 cup unsqueezed, or 1/2 cup after squeezing dry.
Drain one 14oz. can of quartered artichoke hearts (packed in water), then chop them into small pieces.
Add the chopped artichokes to a large bowl with the spinach, 1 cup shredded mozzarella, 2 Tbsp grated Parmesan, 3 Tbsp mayonnaise, 1/8 tsp garlic powder, 1/8 tsp salt, and some freshly cracked pepper.
Stir the ingredients until they’re evenly mixed. There should be just enough mayo to make the ingredients all stick together.
Spread about 1/2 tsp butter on the outside of four slices of bread, then fill each sandwich with about 1 cup of filling. Cook the sandwiches in a large skillet over medium low heat until each side is golden brown and the filling is melted. (I used small bread, so this recipe would make four sandwiches with about 1/2 cup filling each.)
Buttery, crispy, artichokey goodness!