This Spinach Artichoke Grilled Cheese is totally indulgent. It’s like your favorite restaurant appetizer turned into a meal (because you were going to eat that spinach artichoke dip as your meal anyway, right?). I’ve taken a basic spinach artichoke dip recipe, tweaked the ingredients to be a little more like a melty grilled cheese than a gooey dip, then stuffed it between two pieces of my favorite no knead focaccia bread. It’s a golden brown, crispy, melty, gooey delight.
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Is This a Melt or a Grilled Cheese?
Okay, so technically this type of sandwich is called a “melt.” A melt is a grilled cheese that has other ingredients added, like vegetables or meat, whereas a grilled cheese is a cheese-only grilled sandwich. While the difference between a melt and a grilled cheese often sparks heated debates, I want people to be able to find this recipe on the internet, and the data shows that people are searching for “spinach artichoke grilled cheese,” not “spinach artichoke melt” (literally zero Google searches for that term per month). The English language is fluid, and the use of the term “melt” is declining. So here we are!
Do I Have to Use Focaccia?
I made this sandwich with my homemade focaccia bread, but you can use any bread that you’d like. I love the focaccia because it’s really sturdy, which you want in order to hold up to the hefty filling, and it crisps up so well because of it’s olive oil soaked exterior.
If you’d like to use a different kind of bread, you’ll probably want to smear a little butter on each slice to get that nice golden brown crispy exterior. You can also stuff this filling into a tortilla and cook it up like a quesadilla!
Can I Use Fresh Spinach?
Yes, if you prefer to work with fresh spinach, simply chop it up and sauté it briefly in a skillet to cook out some of the moisture, then continue with the recipe as stated.
How Much Does This Recipe Make?
This recipe makes about 2 cups worth of sandwich filling, which will get you either two large grilled cheese sandwiches, or four smaller sandwiches.
Can I Make the Spinach Artichoke Filling Ahead?
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.
Pictured with Tomato Herb Soup on a small enamelware tray (affiliate link).
Spinach Artichoke Grilled Cheese
Servings 2 large sandwichesIngredients
- 1/4 lb. frozen chopped spinach ($0.50)
- ½ 12oz. jar quartered artichoke hearts in water ($1.30)
- 1 cup shredded mozzarella ($0.85)
- 2 Tbsp grated Parmesan ($0.22)
- 2 Tbsp mayonnaise ($0.20)
- 1/8 tsp garlic powder ( $0.02)
- 1/8 tsp crushed red pepper (optional) ($0.02)
- 1/8 tsp salt ($0.02)
- Freshly cracked black pepper ($0.02)
- 2 pieces focaccia* ($1.19)
- 2 tsp butter (optional) ($0.26)
Instructions
- 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 1/2 cup after squeezing.
- Drain the artichoke hearts well, then chop them into small bite-sized pieces. Add the chopped artichokes to a large bowl with the spinach, mozzarella, Parmesan, mayonnaise, garlic powder, crushed red pepper, salt, and pepper. Stir the ingredients until evenly combined.
- Spread about 1/2 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.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
Scroll down for the step by step photos!
How to Make Spinach Artichoke Grilled Cheese – 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 1/2 of a 12oz. jar 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, 2 Tbsp mayonnaise, 1/8 tsp garlic powder, 1/8 tsp crushed red pepper, ⅛ 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. You can refrigerate the filling at this point and use it later, or throughout the week.
If you’re using focaccia, slice the pieces in half so you have a top and bottom piece. If you’re using regular bread, you’ll want to spread a little butter on the outsides of each piece of bread. Fill each sandwich with about 1 cup of the filling.
Cook the sandwiches in a large skillet over medium low heat until each side is golden brown and the filling is melted.
Buttery, crispy, artichokey goodness!
Making this for the boys tomorrow!
With the new recipe print options, I’m unable to print any recipe with an image even though the box is checked next to “ include recipe image”. I’ve tried it on my iPhone, iPad, windows desk top and the image next to the recipe title does not print. ( I’ve also tried with and without the box checked and the recipes print exactly the same).
Over the past several years, I’ve never had this issue until the new format for the recipe print was established. Is there something more that I’m supposed to be doing?
Thank you.
Hi Ranee! Yes we’re working with our team to get this fixed. Sorry for the troubles!
Played a mind game with friends one day on called “50 ways to use the Dip”.
I bet this will make a great topping for baked potatoes or filled into an empanada!
I’ve been looking for a new grilled cheese recipe and now I’ve found it. Thank you!
I’m blown away by this recipe, it was absolutely to die for! I never thought I’d be so in love with a grilled cheese, I made this last night for the whole family and even the kids liked it! Thanks for sharing!
I made this, but without the mayonnaise (which I don’t like). It turned out great. I had no trouble getting the ingredients to stick without the mayo. I just mixed it all real well.
I just made this and loved it. Thank you!!!
Amazing. Thanks Beth!
How do I make this with fresh spinach?
I just chopped my fresh spinach up and added it to the other ingredients without wilting or cooking. It cooks a bit in the grilling process. I also made it once in the oven for a toasted (vs grilled) sandwich.
These turned out great just as everything on this site is. Made them along with your Tomato Herb Soup(https://www.budgetbytes.com/2013/09/tomato-herb-soup/) and they were absolutely amazing together.
Thank you for the great recipes!! I cannot get enough!
Oh my gosh these are amazing. I could not stop eating!!!! Probably the best grilled cheese I have ever had. Didn’t have mozzarella so I subbed Monterrey jack.
On the picture description you omitted butter on the following: 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.)
LOL, thanks for catching that!!
This recipe is legend-wait-for-it…dairy! Tasting the cold filling was no indication of how delicious this sandwich would be! I even used drained, marinated artichoke hearts and it was still perfection! The boyfriend, who always picks out my artichokes, ate an entire sandwich! He thought it was mad tasty! I think this can stand in the hall of fame with your Dragon Noodles. Thank you for this revelation!
Loved this recipe! I made two small changes based on what I already had on hand. I didn’t quite have a full cup of mozzarella (maybe 1 1/4 cup-ish) so I used up the rest of the shredded pepperjack from the freezer. It added a little kick and used up both cheeses perfectly. :) Instead of bread, I also took the suggestion to make quesadillas using burrito-size taco shells. YUM! I served them with your Tomato Herb Soup and it was the perfect combination for dipping. I’ll definitely be making this one again.
Oops! I should’ve noted that I doubled the recipe. So, I didn’t quite have TWO full cops of mozzarella, which is where the perpperjack came in.
Made this tonight and I must say, my mind is blown! Awesome sandwich!!