Spinach and Artichoke Grilled Cheese Sandwiches Recipe

Everything you love about spinach-artichoke dip, in crispy, crunchy, cheesy sandwich form.

By
Stella Parks
Stella Parks
Editor Emeritus
Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.
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Updated May 22, 2024
Closeup of a halved and shingled Spinach and Artichoke Grilled Cheese Sandwich, served on a black plate.

Serious Eats / Vicky Wasik

Why It Works

  • Yellow onion adds depth of flavor and a subtle sweetness that plays up the mellow flavor of artichoke hearts.
  • Homemade mayo binds the vegetables into a creamy filling.
  • The creamy tang of Drunken Goat offsets the earthy spinach, for a lighter flavor overall.

I've said this a time or two before, but when sugary carbs are your full-time job, salty vegetables become far more than a craving: They're an antidote to the tooth-aching sweetness involved in making and tasting dessert all day. Lately, the cold and dreary weather has put me in a grilled-cheese-and-tomato-soup sort of mood, but that still leaves me hankering for a bit of something green.

Oh, sure, I could opt for a salad, but then how would I justify shoving scoops of spinach and artichoke dip between two slices of cheesy griddled bread? Like I said, for me, this is beyond a craving—it's a way of life.

You may already have a favorite recipe for spinach and artichoke dip, but my method's pretty easy. Sauté an onion until it's soft and translucent; add a bag of frozen spinach; cook the water off; then mix in a can of artichoke hearts, along with some garlic, cayenne, and kosher salt. When everything's nice and tender, I let it cool off the heat for a few minutes before stirring in a batch of my egg white mayo.

Closeup of egg white mayonnaise being made with an immersion blender in a carafe.

Serious Eats / Vicky Wasik

For me, the choice is strictly a matter of convenience; a way to whittle down the near-infinite supply of whites left over from all my test batches of butterscotch pudding. In your kitchen, whole-egg mayo may be the better choice, in which case I recommend Kenji's two-minute mayo. But truth be told, it hardly matters which you choose: With all the onions, spinach, and artichokes involved, the yolky flavor gets lost in the mix.

Closeup of the baked, cheese-covered bread slices. Half of the slices are covered with spinach-artichoke mixture.

Serious Eats / Vicky Wasik

Since I happened to be making sandwiches for everyone at Serious Eats, I simplified the process by putting them together on an electric griddle. But if you're making only one or two sandwiches, you may prefer Kenji's method, which calls for crisping the bread on either side.

In any event, the method of assembly is the same: Butter the bread and place it on a griddle or in a skillet, then top with shredded cheese. I'm low-key-obsessed with Drunken Goat, which turns soft and stretchy as it melts. Its creamy tang offsets the earthy flavor of spinach, but without the sharpness of fresh chèvre. If that doesn't strike your fancy, try a Havarti or Fontina instead.

Top half of the bread with scoops of warm spinach and artichoke dip while the bread griddles to a nice golden brown. I made my spinach and artichoke dip just for this recipe, so it was warm already. If you make the dip in advance, you'll want to zap it in the microwave a few times to make sure it's piping-hot; with this method of griddling, it won't really warm up on its own.

Closeup of a halved and shingled Spinach and Artichoke Grilled Cheese Sandwich, served on a black plate.

Serious Eats / Vicky Wasik

I'm the sort of monster who likes to griddle her sandwiches far beyond a delicate gold, but, again, that's something you can customize for yourself. However you go about it, the result is a crunchy, cheesy, super-vegetable-y sandwich that's hearty enough for dinner on those occasions when you don't intend to save room for dessert.

January 2017

Recipe Details

Spinach and Artichoke Grilled Cheese Sandwiches Recipe

Cook 55 mins
Active 40 mins
Cooling Time 5 mins
Total 60 mins
Serves 4 sandwiches

Ingredients

  • 3/4 ounce safflower oil (1 1/2 tablespoons; 22ml), or other neutral oil

  • 1 medium yellow onion, halved and thinly sliced (about 6 ounces; 170g)

  • 10 ounces fresh or frozen spinach (2 cups; 280g) (see notes)

  • 1 large garlic clove, finely minced (not grated)

  • 1/4 teaspoon ground cayenne pepper

  • 1 (14-ounce; 395g) can or jar artichoke hearts, drained

  • 3 1/2 ounces egg white mayo or whole-egg mayonnaise (1/2 cup; 100g)

  • Kosher salt and freshly ground black pepper

  • 8 slices country-style white bread

  • 2 ounces softened unsalted butter (4 tablespoons; 55g), about 70°F (21°C), or more to taste

  • 8 ounces Drunken Goat cheese (2 heaping cups; 225g), coarsely shredded (see notes)

Directions

  1. Heat oil in a 10-inch stainless steel skillet over medium heat until shimmering. Add onion and cook, stirring frequently, until softened but not browned, about 5 minutes. Add spinach, cover skillet, and reduce heat to medium-low. Cook, without stirring, until spinach leaves release their water, about 2 minutes. Uncover and continue cooking, stirring occasionally, until most of the water has evaporated, about 10 minutes longer. Add garlic and cayenne pepper and cook, stirring, until garlic's aroma has mellowed, about 2 minutes. Add artichoke hearts and cook until they begin to fall apart, about 5 minutes more. Remove from heat and cool until no longer steaming, then stir in mayo. Season to taste with salt and pepper.

  2. Spread about 1/2 tablespoon (7g) butter onto one side of each slice of bread, then transfer slices, butter side down, to an electric griddle preheated to 350°F (175°C) or a large cast iron skillet preheated over medium heat. (You may need to work in batches.) Divide cheese evenly over bread slices, then top half of them with spinach and artichoke mixture. After about 5 minutes, when cheese has fully melted and bread is golden, close sandwiches with a flexible metal spatula, transfer to a cutting board, and cut diagonally with a chef's knife. Serve immediately.

    Overhead view of two cheese-topped bread slices being griddled. The slice on the left has been covered with the spinach-artichoke mixture.

    Serious Eats / Vicky Wasik

Special Equipment

10-inch stainless steel skillet; heat-resistant spatula; griddle or 12-inch cast iron skillet; flexible metal spatula

Notes

I like the convenience of frozen spinach, which doesn't need to be washed, but fresh works just as well. Do be sure to use mature spinach rather than baby, which will taste too astringent here. I like the way Drunken Goat cheese melts and stretches, but if you can't find it or don't like the flavor, try Fontina or Havarti instead.

Read More

Nutrition Facts (per serving)
700Calories
50gFat
44gCarbs
21gProtein
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Nutrition Facts
Servings: 4
Amount per serving
Calories700
% Daily Value*
Total Fat 50g64%
Saturated Fat 19g97%
Cholesterol 67mg22%
Sodium 1040mg45%
Total Carbohydrate 44g16%
Dietary Fiber 8g30%
Total Sugars 6g
Protein 21g
Vitamin C 9mg46%
Calcium 302mg23%
Iron 5mg29%
Potassium 571mg12%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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