Spinach Artichoke Melt

Lori & Paul, Burp!

Two of our favorite things just happen to be grilled cheese sandwiches and spinach artichoke dip. So, as we puttered in the kitchen one day we thought, why not combine the two?

These delicious melts are the result of our experimentation. Deliciously cheesy, with all the flavor of a great spinach artichoke dip and the gooey cheesiness of the best grilled cheese sandwich you’ve ever made, they’re made even better by a crisp exterior created by grilling the sandwiches with real butter.

Spinach Artichoke Melt
By Lori & Paul
Makes 4 melts


1 clove garlic, peeled
2 tablespoons diced shallots
1/2 teaspoon salt
4 ounces cream cheese
7 ounces (3/4 cup) quartered artichoke hearts, drained
1/2 cup Parmesan cheese, grated
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) Fontina cheese, shredded
8 slices soft sourdough bread
4 tablespoons butter, softened


Add garlic and shallots to food processor with salt. When garlic is finely chopped, add cream cheese and process until well blended. Add artichokes and pulse until incorporated, scraping down the sides of the bowl as needed. Remove the artichoke mixture from the food processor and place in a medium bowl. Stir in Parmesan and spinach.

Heat a skillet or sauté pan over medium heat.Spread each slice of bread with approximately 1/2 tablespoon butter.

Spread the unbuttered sides of four slices of bread with a generous amount of the spinach artichoke mixture and top each with about 1 ounce of grated Fontina. Top with remaining bread slices, buttered side up.

Transfer sandwiches to the hot skillet. Grill until bread is golden and cheese is melted, turning once during grilling.

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Bringing butter to room temperature helps it incorporate better with other ingredients.

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