Kitchen notes · a little help before you start
Spinach Artichoke Grilled Cheese
Golden bread surrounds a creamy spinach and artichoke filling in this rich grilled cheese. Provolone stretches between the vegetables, while little pockets of sour cream give the savory center a gentle tang. The crisp edges make a particularly good first bite.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Original yield
- Serves 3
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Squeeze the filling
Let the cooked spinach mixture cool enough to handle, then squeeze out excess moisture with paper towels.
2. Butter the outside
Spread butter on the outside faces of the bread before layering the filling on the unbuttered sides.
3. Cover while cooking
Cook the sandwiches covered over medium low heat, turning once the first side is golden brown.
Get to know the ingredients
Spinach
Wilt the fresh spinach with the artichokes after briefly cooking the garlic in butter until fragrant.
Provolone
Use mild provolone, layering it both under and over the vegetable filling.
Sour cream
Dollop small spoonfuls of sour cream over the spinach and artichokes before adding the remaining cheese.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 3. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Spinach Artichoke Grilled Cheese
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve the crisp sandwiches
Serve immediately after both sides turn golden brown, while the bread is crisp and the cheese is melted.
A little more help as you go
Clean the skillet
Wipe the skillet after cooking the filling before using it to toast the assembled sandwiches.
Cook in batches
Fit only as many sandwiches as the skillet holds, repeating with the remaining sandwiches or using two skillets.
A few questions you might have
Why squeeze the cooked spinach?
The directions remove excess moisture from the spinach and artichokes before the filling is layered into the bread.
Which side of the bread gets butter?
Butter the outside of every slice, leaving the inner faces ready for the cheese and vegetable filling.
What kind of provolone is used?
Use mild provolone from the deli counter, shredded for layering into the sandwiches.
When should I flip the sandwiches?
Cook covered until the bottom is golden brown, then carefully flip and cover again to brown the other side.
Where does the sour cream go?
Dot small spoonfuls over the spinach artichoke layer, then add the remaining cheese and top bread slices.
Any more cooking tips?
Use mild provolone from the deli counter and ask for a chunk of about 6 oz. Wider bread may need a little extra butter.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
