Ultimate Spinach Artichoke Grilled Cheese Recipe

Creamy spinach-ricotta filling, browned artichokes, and melted fontina and Gruyère turn sourdough grilled cheese into a comforting spinach-artichoke sandwich.

Spinach-Artichoke Grilled Cheese with Fontina and Gruyère

Spinach-artichoke dip meets grilled cheese

The appeal here is the contrast: a familiar, buttery grilled cheese with the tangy, creamy flavors of spinach-artichoke dip. Ricotta whipped with baby spinach, lemon zest, salt, pepper, and nutmeg makes the filling; garlicky artichoke hearts add crisp edges, while fontina and aged Gruyère melt into the center. The outside gets its own upgrade, with butter mixed with Parmesan, Kewpie mayonnaise, and garlic powder. That’s a lot of flavor packed into a comfort-food format, but the ingredients each have a clear job.

The recipe, by Julie Kinnaird, was published Oct. 31, 2026, at 1:45 p.m. EST. If you’re planning ahead, the artichokes, filling, cheeses, and bread spread can be prepared up to two days in advance. You can also assemble the sandwiches before grilling, wrap them in foil, and refrigerate them; bring them to room temperature before cooking.

Ultimate spinach artichoke grilled cheese halves with pickles on cutting board

Julie Kinnaird/Chowhound

What goes into the sandwich

Start with canned quartered artichoke hearts, olive oil, minced garlic, and a splash of dry white wine. Browning the artichokes first gives them crisp edges; garlic and wine pick up the browned bits left in the pan. Baby spinach is sautéed, then paired with whole-milk ricotta, lemon zest, sea salt, black pepper, and nutmeg. That last addition may seem unexpected, but nutmeg adds warmth to spinach and works naturally with creamy ricotta.

For the bread, the recipe favors sturdy sourdough, whose tang complements the rich filling and which can stand up to pan-grilling. Fontina brings a buttery melt; Gruyère contributes a nuttier, earthier note. Together, they make a more layered center than a single cheese would.

Build the filling

Heat olive oil in a medium skillet over medium-high. Arrange the artichoke quarters in one layer and leave them alone for five minutes, until browned. Stir in the garlic and cook for 30 seconds, then deglaze with dry white wine, scraping the browned bits from the pan. Move the artichokes to a plate.

Add the baby spinach to the skillet with a teaspoon of water and cook until wilted.

Build the spinach-artichoke filling

Getting the water out of the spinach matters: excess moisture can make the filling soggy. Press the wilted leaves in a colander, then chop them coarsely.

Pressing wilted spinach in fine mesh sieve to remove excess moisture

Julie Kinnaird/Chowhound

Season the ricotta and assemble

Whisk ricotta with lemon zest, nutmeg, salt, and pepper in a large bowl. Fold in the chopped spinach until evenly distributed.

Chopping cooked spinach on wooden cutting board

Using whisk to whip ricotta and seasonings in glass bowl

Folding chopped spinach into whipped ricotta with spatula in glass bowl

For the bread’s exterior, mash Parmesan, mayonnaise, butter, and garlic powder together with a fork in a small bowl. Spread the mixture over one side of each slice. Turn two slices over and cover their bare sides with the spinach-ricotta filling. Add the artichoke pieces, then layer on the grated and sliced cheeses.

Mixing mayonnaise, butter, parmesan, and garlic powder into a paste in glass bowl

Spreading mayo butter mix on slices of sourdough bread on cutting board

Spreading whipped ricotta and spinach on sourdough bread for grilled cheese

Placing crispy artichoke heart quarters on top of spinach ricotta spread on bread

Finish each sandwich with a second slice, spread side facing out. The mayo-butter coating is doing double duty: it seasons the crust while helping it brown in the pan.

Adding sliced cheese to spinach artichoke mix on bread

Placing buttered bread atop a spinach artichoke sandwich ready to be grilled

Get the skillet ready

Set a large skillet over medium-low heat. Gentle heat gives the filling time to warm and the cheeses time to melt before the bread gets too dark.

Finish the sandwiches slowly

The filling is rich enough that the bread needs time to toast without scorching. Cook each sandwich over low heat for about five minutes per side, pressing lightly with a spatula. Flip as needed; the goal is melted cheese inside and evenly golden bread outside.

Ultimate spinach artichoke grilled cheese sandwiches in skillet on stovetop with spatula

Julie Kinnaird/Chowhound Move the sandwiches to a cutting board and give them a couple of minutes to rest. Then cut diagonally and serve.

Ultimate spinach artichoke grilled cheese sandwich halves stacked on cutting board

Julie Kinnaird/Chowhound

What to serve alongside

This sandwich already brings plenty of richness, so a crisp salad or a warm bowl of soup makes a sensible partner. For something heartier, roasted potato wedges fit the bill.