Spinach & Artichoke Grilled Cheese

Spinach & Artichoke Grilled Cheese recipe - Inspired by the classic dip, with spinach, artichoke hearts, and three cheeses. The ultimate adult grilled cheese!

Note from Kare: Cheese lovers, attention please! Today Brandy from Nutmeg Nanny is bringing you this seriously decadent Spinach Artichoke Grilled Cheese. Bonus: it’s on the table in 20 minutes!

I’m going back to my childhood and making one of my favorite dishes – grilled cheese. But, since I’m an adult now I’m going to give it an adult twist.

I have always had a crazy love for spinach artichoke dip but have been known to not share and overindulge when I see it at parties. So I took all that dip flavor and put it in between two slices of perfectly grilled bread.

Spinach & Artichoke Grilled Cheese recipe - Inspired by the classic dip, with spinach, artichoke hearts, and three cheeses. The ultimate adult grilled cheese!

I will warn you – this Spinach Artichoke Grilled Cheese is messy. However, I’ve never been one to shy away from food simply because it’s messy. If that was the case I would never eat another chicken wing again and we know that’s not happening!

The other issue that arises from a messy sandwich is the actually grilling of the sandwich. You go to flip and the bread doesn’t stay in place and then you’re left with a giant mess. Well, I have a little tip for you. If you have a Panini press, they are perfect for making grilled cheese sandwiches. It ensures that each sandwich is cooked equally on both sides – and there is zero flipping! That means that while a little of the mixture might come out the sides you aren’t trying to fight with the sandwich in a pan.

Spinach & Artichoke Grilled Cheese recipe - Inspired by the classic dip, with spinach, artichoke hearts, and three cheeses. The ultimate adult grilled cheese!

I used fresh spinach in this sandwich but if you were short on time you could totally use a little frozen chopped spinach. It’s actually something I always keep on hand because it can be thrown into almost anything – casseroles, sandwiches, pasta and even smoothies. Just remember to always squeeze the extra water out of your frozen spinach. No one wants a watery grilled cheese – yuck!

Oh and don’t forget to serve your sandwich with a big bowl of tomato soup. What’s a grilled cheese without tomato soup?

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Spinach & Artichoke Grilled Cheese

Inspired by the classic dip, with spinach, artichoke hearts, and three cheeses. The ultimate adult grilled cheese!

Ingredients:

  • 4 teaspoons extra virgin olive oil, divided
  • 3 cups fresh baby spinach (3 ounces)
  • 1 small shallot, minced
  • 1 (6 ounce) jar marinated artichoke hearts, roughly chopped
  • 2 ounces mozzarella cheese, shredded (about 1/2 cup)
  • 2 ounces Parmesan cheese, shredded (about 1/2 cup)
  • 2 ounces cream cheese, room temperature
  • Kosher salt and pepper, to taste
  • 4 slices crusty bread like como or ciabatta

Directions:

  1. Set a medium skillet over medium heat. When hot, add 1 teaspoon olive oil. Add in the spinach. Cook, stirring occasionally, just until the spinach is wilted. Transfer spinach onto a paper-towel-lined plate. The paper towel will help soak up the moisture from the spinach.
  2. To the same pan add the remaining 1 teaspoon olive oil. Add the shallot and cook, stirring occasionally, until soft, about 3 minutes.
  3. To a medium bowl add the cooked spinach, shallots, chopped artichoke hearts, shredded mozzarella cheese, shredded Parmesan cheese, and cream cheese. Mix together until blended. Taste and season with desired amount of kosher salt and pepper. Brush remaining olive oil onto one side of each slice of bread. Flip the bread over and cover two slices with equal parts of the spinach artichoke filling. Top with remaining slice of bread (leaving the oiled sides out).
  4. To cook on a panini press: Heat your panini press to medium-high. Add sandwich to press. Let cook slowly until the outside of the bread is golden brown and the inside is melted and warm, about 10 minutes.
  5. To cook in a skillet: Wipe out saute pan and place over medium heat. Place the sandwich in the skillet. Cook, pressing sandwich with the bottom of a spatula and carefully flipping every couple of minutes, until golden on both sides and melted through.

One of my recipe testers wants to try this with some cooked and crumbled bacon thrown into the mix. I have a feeling most carnivores would approve!

All images and text © for Kitchen Treaty.

More melty-gooey-good grilled cheese recipes:

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.