Spinach Artichoke Grilled Cheese
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 large sandwiches
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Calories
57163 kcal
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Course
Lunch
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Cuisine
Vegetarian
Spinach Artichoke Grilled Cheese
Description
This sandwich recipe starts by squeezing excess water from thawed spinach to prevent soggy bread. Artichoke hearts are chopped small and blended into the filling with shredded mozzarella and Parmesan cheeses, mayonnaise, and spices including garlic powder and crushed red pepper, providing balanced creaminess and flavor without needing multiple sauces.
Buttered focaccia slices encase the filling; when cooked slow over medium-low heat, the bread crisps to a golden brown while the cheese melts evenly inside. This results in a satisfying contrast between a crunchy exterior and smooth cheesy center infused with vegetal notes from spinach and artichokes.
The sandwich suits a quick lunch or light dinner paired with soup or salad. It can be eaten immediately while warm for the best texture.
Butter is optional depending on the bread used; some focaccia varieties are rich enough on their own.
Ingredients
- 1/4 lb. spinach $0.50, frozen, chopped
- ½ oz. jar artichoke hearts $1.30, quartered, in water
- 1 cup mozzarella cheese $0.85, shredded
- 2 Tbsp Parmesan Cheese $0.22, grated
- 2 Tbsp mayonnaise $0.20
- 1/8 tsp garlic powder $0.02
- 1/8 tsp crushed red pepper $0.02, optional
- 1/8 tsp salt $0.02
- black pepper $0.02, freshly cracked
- 2 focaccia bread $1.19, pieces
- 2 tsp butter $0.26, optional
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.
Notes
- Squeeze water from thawed spinach thoroughly to prevent soggy sandwiches.
- Butter slices before grilling unless using rich focaccia, which may not need extra butter.
- Serve immediately while cheese filling is warm and melty for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2large sandwiches
Amount Per Serving
Calories 57163 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 571.63kcal | 29% |
| Carbohydrates | 46.98g | 16% |
| Protein | 22.9g | 46% |
| Fat | 32.84g | 51% |
| Sodium | 1520.98mg | 63% |
| Fiber | 7.87g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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