Spinach and Artichoke Grilled Cheese Sandwiches Recipe

Nov 02, 2024

The beloved dip gets turned into crispy, cheesy sandwiches that make eating your greens look really, really good.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless

These grilled cheese sandwiches are all grown up. In this rendition of the classic kid food, a creamy, cheesy filling of spinach and artichoke is sandwiched between crisp, golden slices of Italian bread. This spinach and artichoke grilled cheese recipe borrows from the crave-worthy dip, keeping the garlicky cream cheese base and adding fontina for its superior melting ability. A sprinkle of Italian seasoning adds a fragrant touch to the tender artichokes and spinach, while umami-rich Parmesan gives the sandwich extra pop. Mayo works double time, once in the mixture for added creaminess, and then to ensure a flawlessly golden crust.

You can use part-skim mozzarella instead of fontina in a pinch. For a kick, add some crushed red pepper or chopped jarred Calabrian chiles.

1/2 cup packed thawed frozen spinach (from a 10-oz. pkg.)

4 oz. fontina cheese, shredded (about 1 cup)

4 oz. cream cheese, softened

3 Tbsp. (about ¾ oz.) grated Parmesan cheese

1/4 cup drained chopped artichoke heart quarters (from an 8.5-oz. can)

1 tsp. garlic powder

1 tsp. dried Italian seasoning

1/4 tsp. kosher salt

6 Tbsp. mayonnaise, divided

8 1/2-in.-thick slices Italian bread

Drain spinach, squeezing out as much liquid as possible. Place spinach in a large bowl. Stir in fontina, cream cheese, Parmesan, artichokes, garlic powder, Italian seasoning, salt, and 3 tablespoons mayonnaise until well combined.

Spread remaining 3 tablespoons mayonnaise over 1 side of each bread slice. Place 4 bread slices, mayonnaise side down, on a cutting board. Spread spinach mixture on top. Cover with remaining 4 bread slices, mayonnaise side up.

Heat a large nonstick skillet over medium. Add 2 sandwiches; cook, occasionally pressing down with a spatula, until golden brown, 2 to 3 minutes per side. (Adjust heat as needed to prevent overbrowning.) Transfer sandwiches to cutting board; cover loosely with foil to keep warm. Wipe skillet clean and cook remaining 2 sandwiches.

Make Ahead: The spinach mixture can be prepared a day ahead of time and refrigerated in an airtight container until ready to use. Let it come back to room temperature for a half hour before using.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.