Recipe

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This epic spinach and artichoke sandwich is made with everyone's favorite dip! A cheesy and easy recipe.

Enjoy this grilled sandwich for dinner or lunch at home and you’ll want to make it on repeat!

spinach and artichoke sandwich cut in half

Grilled Sandwiches with Spinach Artichoke Dip

Last time I made this dip, I had half the party asking for the recipe; so I promised to "share it" one day. The best part of this artichoke dip is that makes terrific sandwiches to enjoy at lunch or dinner!

This oey-gooey-melti-licious Artichoke Dip recipe came from Susan, a woman who came to a women's book study I used to host about 5 years ago. When she brought this dip over, I immediately asked her for the recipe. Spinach and artichoke dip is the only way you get my husband to eat artichokes!

Why did I decide to make sandwiches with the artichoke dip? Because sometimes I over-make (is there such a thing?) this dip and I wanted to find a way to serve it the next day. I didn't have enough as a dip portion but I had a generous amount to stuff a sandwich.

dip with spinach and artichoke sandwich in the background

How to Make Spinach Artichoke Sandwiches

The recipe card shares how to make the spinach and artichoke filling for your sandwiches in detail, but essentially it breaks down into 3 easy steps:

Make the spinach & artichoke spread
Make a cheese and thick base in a skillet. Then, you’ll add the veggies and seasonings, simmer it and you’ve got a delicious sandwich filling.
Assemble the sandwiches
Spread butter or brush olive oil on the outsides of the bread slices. Flip them over, spread about ⅓ cup of spinach and artichoke filling on top, and close the sandwich, greased ends out.
Grill the sandwiches
Time to grill each artichoke sandwich for 2-3 minutes per side until golden brown and crispy. Serve immediately!

What to Serve with Spinach Artichoke Sandwiches

These epic artichoke sandwiches are perfect for enjoying with a warm bowl of this Cheesy Potato Soup or this healthy Tomato Soup when you crave a hearty and delicious meal. A simple side salad also makes a terrific side for this grilled sandwich for lunch or dinner!

When you are done “testing” this recipe, hop over and try my AMAZING Muffaletta Sandwich. It’s another quick and easy lunch idea that will leave your family begging for more!

Spinach and Artichoke Sandwich

Servings: 4

Prep Time: 10

Cook Time: 10

Total Time: 20

This epic spinach and artichoke sandwich is made with everyone's favorite dip! A cheesy and easy recipe.

5 from 19 votes

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Ingredients

For the artichoke dip:

1 tablespoon butter, or olive oil
1 clove garlic, finely chopped or grated
1 tablespoon flour
½ cup low fat milk
2 tablespoons cream cheese, softened
½ cup shredded Monterrey jack cheese
½ cup grated Asiago cheese, or parmesan
½ cup Greek yogurt, or sour cream
½ teaspoon crushed red pepper flakes
½ teaspoon pepper
3 large handfuls fresh spinach, chopped
6-8 oz jar or can marinated artichokes, drained and chopped

For the sandwich:

8 slices sourdough bread
Olive oil, for grilling

Instructions

Make the artichoke dip:

In a medium skillet over medium-low heat, sauté garlic in olive oil for a minute or two. Drizzle flour over garlic and mix well with a rubber spatula until it becomes a thick paste. Toast the garlic "paste" for another minute, then slowly stir in milk. Stir to combine until you make a roux (a southern word for base).
Next, add softened cream cheese, grated Monterrey Jack cheese, Asiago, red and black pepper. Continue stirring until the cheeses melt. At first, it will resemble a thick cheesy clump, keep on stirring. Once all cheeses are combined, add in Greek yogurt. Stir well to combine into a smooth cheesy base.
Add in chopped artichokes and spinach; stir well to combine it all. Turn off the heat and cover to keep it warm. Use it as a dip or to make this sandwich.

Assemble the sandwich:

Spread the olive oil on the outsides of your bread slices. Heat a skillet over medium heat. I often use my pancake griddle.
Depending on the size of your bread slices, spread anywhere between 2 tablespoons to ¼ cup of artichoke dip onto one bread slice and top with another to create a sandwich (making sure oiled ends are on the outside).
Grill each sandwich on one side until golden brown and crispy (2-3 minutes per side) and then flip and press lightly to grill the other side. Serve hot.

Storage:

This recipe yields approximately 2 cups of dip. Refrigerate leftovers in an airtight container for up to 1 week or freeze for up to 3 months. Warm up lightly before serving.