Did you know that April is National Grilled Cheese Month?  No? Well, I didn’t either until last week.  Actually I found out that Friday, April 12th was National Grilled Cheese Day but since the Grilled Cheese is so well-loved, it gets an entire month-long celebration.  I love obscure food holidays that give me the chance to eat something fun for no reason.  Like National Pie day, National Pancake Day, and National Margarita Day.

Instead of your usual kid-friendly grilled american cheese sandwich, I was inspired to create a grown-up version with a twist on your traditional spinach and artichoke dip.  The filling is made with garlic, fresh spinach, marinated artichoke hearts, Greek yogurt and swiss cheese.  In fact, the entire recipe was inspired by my recipe for Spinach & Artichoke Pizza Braid, a recipe that is featured on Stonyfield’s Clean Plate Club website.

Ingredients for Spinach & ArtichokeSpinach & Artichokepan of spinach & artichokesSpinach & Artichoke sandwichGrilled cheesespinach and artichoke grilled cheese

I love this combination of a kid-friendly grilled cheese with a grown-up filling of spinach & artichoke.  Celebrate grilled cheese month by making this cheesy, melty sandwich for yourself.

Spinach Artichoke Grilled Cheese

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 2 sandwiches

Serving Size: 1 sandwich


  • Non-stick cooking spray
  • 1-2 cloves fresh garlic, minced
  • 1 cups baby spinach (one 6 oz. bag)
  • 1/2 jar artichoke hearts marinated in oil, drained
  • 2 tablespoons Stonyfield Greek non-fat yogurt
  • 1/4 cup grated Swiss cheese
  • Salt and pepper to taste
  • Four slices wheat bread


  1. Remove stems from spinach and roughly chop, then set aside. Drain artichokes and chop into small pieces.
  2. Spray a large pan with non-stick spray. Over medium heat, add minced garlic to the pan and cook for one minute, stirring constantly so it does not burn. Toss in chopped spinach and cook for 2 minutes, stirring until it wilts. Stir in artichoke hearts, yogurt and ½ of the swiss cheese. Once the cheese is melted, season with salt and pepper then remove from heat.
  3. Lay four slices of wheat bread on a cutting board. Divide the spinach & artichoke mixture among two slices of bread. Sprinkle the other two slices of bread with the remaining 1/8 cup of cheese. Covered the cheese slices of the bread with the spinach & artichoke covered slices.
  4. Grill the bread in a pan coated with non-stick cooking spray over medium heat for 2-3 minutes, or until the bread is lightly toasted. Flip the sandwiches and grill the other side for an additional 2 minutes. Cool slightly before serving.
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