Spinach and Artichoke Grilled Cheese Sandwiches Recipe

Photographs: 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.

This cheesy melt is everything you love about spinach and artichoke dip, in crispy, crunchy, cheesy sandwich form. It's a hearty lunch or, paired with a bowl of tomato soup, a full dinner on its own.

Recipe Facts

Active: 40 mins
Total: 50 mins
Serves: 4 sandwiches

Rate & Comment


  • 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)


  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 (177°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.

Special equipment

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


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.

This Recipe Appears In

Nutrition Facts (per serving)
700 Calories
50g Fat
44g Carbs
21g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 700
% Daily Value*
Total Fat 50g 64%
Saturated Fat 19g 97%
Cholesterol 67mg 22%
Sodium 1040mg 45%
Total Carbohydrate 44g 16%
Dietary Fiber 8g 30%
Total Sugars 6g
Protein 21g
Vitamin C 9mg 46%
Calcium 302mg 23%
Iron 5mg 29%
Potassium 571mg 12%
*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.)