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Wilted spinach and drained artichokes form a cream-cheese filling between layers of mozzarella and sourdough. Keep the vegetables dry so the bread can toast instead of steaming. Moderate heat gives the center time to melt before the outside darkens.
Marinated artichokes carry oil and liquid that can soak the bread. Drain the jar, pat the pieces dry and chop them small before combining with the spinach. Reserve their marinade for another use rather than adding it to this filling.
Ingredient amounts and preparation
- Set out: Olive oil
- Set out: 3 cloves garlic, pressed through garlic press
- Set out: 4 cups baby spinach, roughly chopped; Salt
- Set out: Black pepper
- Set out: 1 (6.5 ounce) jar marinated, quartered artichoke hearts, drained well, patted dry and chopped; ⅓ cup whipped cream cheese
- Set out: 1 tablespoon grated parmesan cheese
- Set out: ¼ teaspoon lemon zest
- Set out: ½ teaspoon lemon juice; 8 slices sourdough bread (¼ to ½ inch thick)
- Set out: Softened, unsalted butter, for bread (about 8 tablespoons)
- Set out: Mayo, for bread; 2 cups shredded whole milk mozzarella cheese
Cooking sequence and doneness
- Stage 1
- Drain, pat dry and chop the artichokes.
- Stage 2
- Warm a small drizzle of olive oil in a skillet and cook garlic briefly. Add chopped spinach and cook until wilted, then drain excess moisture and cool briefly.
- Stage 3
- Mix with artichokes, whipped cream cheese, Parmesan, lemon zest and juice, salt and pepper. Butter one side of each bread slice and spread a thin mayonnaise layer on the other if desired.
- Stage 4
- Arrange four slices butter-side down.
- Stage 5
- Add one-quarter cup mozzarella to each, divide the vegetable filling among them and add another quarter cup mozzarella per sandwich. Close with the remaining bread, butter-side outward.
- Stage 6
- Cook in batches over medium-low heat about four to five minutes per side, adjusting heat until bread is golden and centers are melted and hot. Rest briefly before cutting and serving.
Wilt the chopped spinach briefly with garlic and let it release excess moisture. Drain any liquid before stirring into the cream cheese mixture. Let it cool only enough to handle; prolonged counter cooling is unnecessary. Butter the outer surfaces that touch the skillet. Spread a thin layer of mayonnaise on the inside if using it. Keeping the sides clear before filling prevents placing mayonnaise and all the butter inside by mistake.
How is the mozzarella divided?
Each of four sandwiches gets half a cup total: one-quarter cup below the vegetable filling and one-quarter cup above. That uses the listed two cups across the batch. Divide the vegetable mixture evenly instead of leaving an unmeasured remainder. Use quarter- to half-inch bread slices and cook over medium-low heat. Turn with a broad spatula after the underside is golden. Covering briefly can help melt the center, but uncover again to let surface moisture escape.
Can the filling be made ahead?
Refrigerate the prepared vegetable-cheese filling promptly in a covered container. Reheat it to 165°F if using refrigerated leftovers before assembling, so the toast does not need a long cook to warm a cold center. Assemble just before eating for the best bread texture. Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Old-School Cheese and Onion Pie or French Dip Sliders with Sautéed Onions and Provolone. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. Recipe guidance is based on the listed ingredient amounts and the method checks above. Timing is an estimate rather than a kitchen-test result; ingredient brands and cookware can change the outcome.
Common Questions About This Recipe
- Why drain and pat the artichokes?
Marinated artichokes carry oil and liquid that can soak the bread. Drain the jar, pat the pieces dry and chop them small before combining with the spinach.
- Should the spinach be raw?
Wilt the chopped spinach briefly with garlic and let it release excess moisture. Drain any liquid before stirring into the cream cheese mixture.
- Which side of the bread gets butter?
Butter the outer surfaces that touch the skillet. Spread a thin layer of mayonnaise on the inside if using it.
- How is the mozzarella divided?
Each of four sandwiches gets half a cup total: one-quarter cup below the vegetable filling and one-quarter cup above. That uses the listed two cups across the batch.
- How can the center melt evenly?
Use quarter- to half-inch bread slices and cook over medium-low heat. Turn with a broad spatula after the underside is golden.
- Can the filling be made ahead?
Refrigerate the prepared vegetable-cheese filling promptly in a covered container. Reheat it to 165°F if using refrigerated leftovers before assembling, so the toast does not need a long cook to warm a cold center.