Ultimate Spinach Artichoke Grilled Cheese Recipe
Prep Time:
30 minutes
Cook Time:
30 minutes
Servings:
2 Sandwiches
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
  1. Heat the olive oil in a medium skillet over medium-high heat.
  2. Add the artichoke quarters in a single layer and cook undisturbed for 5 minutes until browned.
  3. Add the garlic and saute for 30 seconds.
  4. Deglaze the pan with the wine, scraping up any browned bits.
  5. Transfer the artichoke hearts to a plate and set aside.
  6. Add the baby spinach to the skillet with a teaspoon of water and saute until wilted.
  7. Transfer the spinach to a colander and squeeze out the excess moisture.
  8. Coarsely chop the spinach.
  9. In a large bowl, whisk together the ricotta, lemon zest, nutmeg, salt, and pepper.
  10. Fold in the chopped spinach.
  11. In a small bowl, use a fork to mix the Parmesan, mayonnaise, butter, and garlic powder into a paste.
  12. Coat 1 side of the bread slices with the mayo-butter mixture on a cutting board.
  13. Flip 2 slices of bread over and spread the whipped ricotta mixture evenly across them.
  14. Top with the artichoke pieces.
  15. Cover with the grated and sliced cheese.
  16. Place the top bread slices on, mayo-butter side out.
  17. Heat a large skillet over medium-low heat.
  18. 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.
  19. Transfer the sandwiches back to the cutting board and let rest for a couple of minutes before slicing diagonally to serve.