Ultimate Spinach Artichoke Grilled Cheese Recipe
If I had to pick one comfort food that has carried me from childhood into adulthood, it would hands-down be grilled cheese. There is something in the simplicity of buttery griddled bread filled with molten cheese that just feels like a warm hug on your taste buds. As I have grown older, I enjoy adding some culinary complexity to this homey sandwich, reflected in this ultimate spinach artichoke grilled cheese recipe. Reminiscent of popular spinach artichoke dip, this grilled cheese is filled with a whipped ricotta and spinach mix studded with lemon zest and a hint of nutmeg. Garlicky and crispy pan-fried artichoke hearts are piled on top and covered with sliced fontina and grated aged Gruyère. I mixed a rich and flavorful combination of grated Parmesan, Kewpie mayonnaise, and garlic powder with the butter on the outside of the sandwiches to create an extra crispy, toasty surface bursting with flavor. The result is a truly sophisticated take on the humble grilled cheese sandwich that will still give you plenty of comfort.
These sandwiches are easy to prep and assemble ahead of time. You can saute the artichoke hearts, make the filling, prep the cheeses and spread for the bread up to 2 days in advance, or you can simply assemble your sandwiches up to the point of grilling, and keep them wrapped in foil on a platter or cutting board in the refrigerator. Bring them to room temperature and grill as instructed for a treat anytime.
Gather the ultimate spinach artichoke grilled cheese ingredients
This ultimate spinach artichoke grilled cheese recipe starts by toasting canned and quartered artichoke hearts in olive oil to bring out their flavor and crisp up the edges. You will also need minced garlic cloves and a bit of dry white wine to finish off the artichokes. You will make a filling for your grilled cheese out of baby spinach, whole milk ricotta, lemon zest, sea salt, black pepper, and nutmeg. Adding nutmeg to spinach dishes is a somewhat unexpected trick that gives the earthy leafy green a bit of warmth and added depth. Nutmeg is also exceptionally delicious with a creamy cheese like ricotta.
Rather than using the typical layer of softened butter over bread for grilling your sandwiches, you will need Parmesan, Kewpie mayonnaise, and garlic powder to mix with the butter. I like using a sturdy sourdough loaf for these sandwiches, not only for the tangy flavor but for holding up during the grilling process. Last, to create the gooey interior, you will need both fontina and Gruyère cheese. These cheeses are not only great melters, but I love the combination of the buttery fontina with the earthy and nutty Gruyère.
Step 1: Heat a skillet with olive oil
Heat the olive oil in a medium skillet over medium-high heat.
Step 2: Brown the artichoke hearts
Add the artichoke quarters in a single layer and cook undisturbed for 5 minutes until browned.
Step 3: Add the garlic
Add the garlic and saute for 30 seconds.
Step 4: Deglaze the pan with wine
Deglaze the pan with the wine, scraping up any browned bits.
Step 5: Transfer the artichoke hearts to a plate
Transfer the artichoke hearts to a plate and set aside.
Step 6: Saute the baby spinach
Add the baby spinach to the skillet with a teaspoon of water and saute until wilted.
Step 7: Remove excess moisture from the spinach
Transfer the spinach to a colander and squeeze out the excess moisture.
Step 8: Chop the spinach
Coarsely chop the spinach.
Step 9: Make the ricotta mixture
In a large bowl, whisk together the ricotta, lemon zest, nutmeg, salt, and pepper.
Step 10: Add the chopped spinach
Fold in the chopped spinach.
Step 11: Make the spread for toasting the bread
In a small bowl, use a fork to mix the Parmesan, mayonnaise, butter, and garlic powder into a paste.
Step 12: Coat the bread
Coat 1 side of the bread slices with the mayo-butter mixture on a cutting board.
Step 13: Spread the whipped spinach and ricotta mixture on the bread
Flip 2 slices of bread over and spread the whipped ricotta mixture evenly across them.
Step 14: Add the artichoke hearts
Top with the artichoke pieces.
Step 15: Add the cheeses
Cover with the grated and sliced cheese.
Step 16: Add the bread tops
Place the top bread slices on, mayo-butter side out.
Step 17: Heat a large skillet
Heat a large skillet over medium-low heat.
Step 18: Grill the sandwiches
Place the sandwiches in the pan and cook slowly for about 5 minutes per side, pressing gently with a spatula, until the cheese slices have melted (flipping as needed so the bread does not become too brown.
Step 19: Slice and serve the sandwiches
Transfer the sandwiches back to the cutting board and let rest for a couple of minutes before slicing diagonally to serve.
What can I serve with a grilled cheese?
Ultimate Spinach Artichoke Grilled Cheese Recipe
We turned spinach artichoke dip into an elevated grilled cheese filled with lemon-ricotta and spinach, artichoke hearts, fontina, and grated aged Gruyère.
Ingredients
- 2 tablespoons olive oil
- 1 (14-ounce) can artichoke hearts, patted completely dry and quartered
- 2 cloves garlic, minced
- 2 tablespoons dry white wine
- 4 cups fresh baby spinach
- ⅓ cup whole-milk ricotta
- 1 teaspoon fresh lemon zest
- ¼ teaspoon grated nutmeg
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons Kewpie mayonnaise
- 2 tablespoons unsalted butter, softened
- ¼ teaspoon garlic powder
- 4 large slices ½-inch-thick sourdough
- 3 ounces sliced fontina
- 2 ounces shredded Gruyère
Directions
- Heat the olive oil in a medium skillet over medium-high heat.
- Add the artichoke quarters in a single layer and cook undisturbed for 5 minutes until browned.
- Add the garlic and saute for 30 seconds.
- Deglaze the pan with the wine, scraping up any browned bits.
- Transfer the artichoke hearts to a plate and set aside.
- Add the baby spinach to the skillet with a teaspoon of water and saute until wilted.
- Transfer the spinach to a colander and squeeze out the excess moisture.
- Coarsely chop the spinach.
- In a large bowl, whisk together the ricotta, lemon zest, nutmeg, salt, and pepper.
- Fold in the chopped spinach.
- In a small bowl, use a fork to mix the Parmesan, mayonnaise, butter, and garlic powder into a paste.
- Coat 1 side of the bread slices with the mayo-butter mixture on a cutting board.
- Flip 2 slices of bread over and spread the whipped ricotta mixture evenly across them.
- Top with the artichoke pieces.
- Cover with the grated and sliced cheese.
- Place the top bread slices on, mayo-butter side out.
- Heat a large skillet over medium-low heat.
- Place the sandwiches in the pan and cook slowly for about 5 minutes per side, pressing gently with a spatula, until the cheese slices have melted (flipping as needed so the bread does not become too brown.
- Transfer the sandwiches back to the cutting board and let rest for a couple of minutes before slicing diagonally to serve.
What are some tips for proper melting in these extra-thick grilled cheese sandwiches?
There is nothing more disappointing when biting into a grilled cheese than having your teeth sink into cold, unmelted cheese. Cooking an ultimate grilled cheese sandwich, especially one as thick as this recipe produces, requires a bit of care and maintenance. First, always cook your grilled cheese over a moderately low temperature. You don't want the bread to come out greasy or soggy from a tepid pan, but burning the bread before the cheese even has a chance to heat up is a bigger problem to solve. I find that a well-seasoned cast iron pan is perfect for perfectly cooked grilled cheese. The cast iron evenly distributes the heat in the pan, allowing for uniform melting throughout. Once one side of your sandwich is just barely golden brown, flip it to the other side to achieve the same effect. Continue to flip, ramping up the golden exterior much like you would with a marshmallow over a campfire, until the cheese is fully melted inside.
A great trick to use with an extra-thick grilled cheese is placing a lid over your pan. This is meant to be done in small doses, and I usually do this after both sides of the grilled cheese have been lightly browned. Simply cover your pan with a lid to fit and let the sandwich cook for about 1 minute. Flip it over and replace the lid, and do the same thing on the other side. Make sure your stovetop is set to a low temperature or flame, as the lidded pan will not only produce steam, but also extra heat. To finish, I leave the lid off for the bread to crisp up on both sides for the perfect and ultimate grilled cheese melt.
Are there other cheeses I could use in this ultimate spinach artichoke grilled cheese?
When it comes to the cheese used in your grilled cheese sandwich, there are plenty of possibilities beyond basic cheddar or American. Typically, I love combining at least two cheeses to get more complexity in the melt. For this recipe, I chose fontina and Gruyère, as their flavor profiles both contrasted and paired up well with the creamy spinach and ricotta. Another cheese that I would use in this recipe is Jarlsberg, a Norwegian-crafted semi-soft that has a mild and nutty flavor a bit similar to Gouda, but with the holes and tang of Swiss cheese. Swiss and Gouda are both excellent options, as well, with their mild flavors and melting capabilities. A smoked Gouda or provolone would add an interesting bit of "char" to complement the crisped artichoke hearts.
Cheeses to avoid in this recipe would be those that overpower the subtle flavors of the filling. Brie, sharp cheddar, Taleggio, or Stilton are much too aggressive in this case. I would also avoid cheeses that have some "heat," such as pepper Jack. Hard cheeses are also tricky, as they have a very low moisture content and don't provide the same kind of stretch and ooze in the melt.