One of my all time favorite appetizers is a classic spinach artichoke dip. This grilled cheese sandwich was my way of turning that into a meal. You get all the cheesy goodness while being loaded with spinach and placed between 2 slices of toasted bread.
Spinach and Artichoke Sandwich Ingredients
- Shallot and Garlic: To give this spinach artichoke mixture some depth of flavor, I like to cook some shallot and garlic with the spinach. If you don’t have or don’t want to use this. You could use a regular onion or just use garlic and onion powder.
- Spinach: For this recipe you can use fresh spinach or frozen spinach. If using frozen spinach you can defrost it in the microwave before adding to the pan to make it easier. Or you can just add it directly to the pan and let it defrost, this just might take a little bit more time.
- Artichokes: Try to find canned or jarred artichokes. They are fairly common to find. I just use the basic canned artichokes. If you want to use marinated artichoke you can as well. Just make sure to drain them before adding them in. You don’t want the excess water in the mixture.
- Cheeses: This sandwich has a blend of 3 cheeses; cream cheese, parmesan, and provolone. The cream cheese is the base to the mixture and holds everything together. The parmesan adds a salty rich flavor to the mixture. The provolone gives it that grilled cheese feel with some classic melty cheese on top. The cheese is fairly flexible so if you want more or less of a certain kind feel free to change it up. If you don't have provolone you could also use another mild cheese such as mozzarella cheese.
- Bread: This filling does really well on all different types of bread. I like to use sourdough or Italian bread for this one but a whole wheat or rye would taste great as well. Make sure to have good thick bread slices to hold in all the cheesy goodness.
How to Store the Filling
This is a great recipe to make ahead of time or store for leftovers. You want to make the spinach and cheese filling and then store it in an airtight container in the fridge. When you are ready to make the sandwich, just add the provolone and filling to some bread and toast.
I don’t suggest storing the sandwich after cooking. Try to store the filling before adding it to the bread if you can.