Save A golden, crispy grilled cheese sandwich filled with creamy spinach and artichoke dip, all made easily in the air fryer for a deliciously melty comfort meal.
I first made this for a quick weeknight dinner and it became an instant family favorite.
Ingredients
- For the Spinach & Artichoke Dip: 1 cup frozen chopped spinach, thawed and squeezed dry
- For the Spinach & Artichoke Dip: 1/2 cup canned artichoke hearts, drained and chopped
- For the Spinach & Artichoke Dip: 4 oz (115 g) cream cheese, softened
- For the Spinach & Artichoke Dip: 1/2 cup shredded mozzarella cheese
- For the Spinach & Artichoke Dip: 1/4 cup grated Parmesan cheese
- For the Spinach & Artichoke Dip: 2 tablespoons sour cream
- For the Spinach & Artichoke Dip: 1 small garlic clove, minced
- For the Spinach & Artichoke Dip: 1/4 teaspoon salt
- For the Spinach & Artichoke Dip: 1/8 teaspoon ground black pepper
- For the Spinach & Artichoke Dip: Pinch of crushed red pepper flakes (optional)
- For the Grilled Cheese: 8 slices sourdough or white sandwich bread
- For the Grilled Cheese: 4 tablespoons unsalted butter, softened
- For the Grilled Cheese: 1 cup shredded mozzarella or Monterey Jack cheese
Instructions
- Step 1:
- In a medium bowl, combine the cream cheese, mozzarella, Parmesan, sour cream, garlic, salt, black pepper, and crushed red pepper flakes. Mix until smooth and combined.
- Step 2:
- Fold in the thawed spinach and chopped artichoke hearts until evenly distributed.
- Step 3:
- Lay out the bread slices and spread butter on one side of each slice.
- Step 4:
- Flip the slices over and spread about 2 tablespoons of the spinach-artichoke dip on four slices (unbuttered side).
- Step 5:
- Sprinkle shredded cheese evenly over the dip.
- Step 6:
- Top with the remaining bread slices, buttered side facing out, to form sandwiches.
- Step 7:
- Preheat your air fryer to 375°F (190°C) for 3 minutes.
- Step 8:
- Place the sandwiches in the air fryer basket in a single layer (you may need to work in batches).
- Step 9:
- Air fry for 4&ndash6 minutes, flipping halfway through, until golden brown and cheese is melted.
- Step 10:
- Let cool slightly before slicing and serving.
Save My kids love making these sandwiches together and it always brings us closer around the dinner table.
Serving Suggestions
Serve with a warm bowl of tomato soup or a fresh green salad to make a complete meal.
Substitutions
Try whole wheat or gluten-free bread to suit dietary preferences. You can also blend different cheeses like Gruyère for deeper flavor.
Storage
Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in the air fryer briefly for best results.
Save This sandwich pairs comfort food nostalgia with a healthy twist for an unbeatable snack or meal.
Recipe FAQs
- → Can I use different breads for the sandwich?
Yes, whole wheat, gluten-free, or any preferred sandwich bread works well for this grilled cheese variant.
- → What cheeses work best in this filling?
Mozzarella, Monterey Jack, cream cheese, and Parmesan create a creamy, melty texture; Gruyère or fontina are great substitutes.
- → How do I prevent soggy sandwiches?
Butter the outsides of the bread slices and air fry at the recommended temperature, flipping halfway for even crispness.
- → Is it necessary to squeeze out excess moisture from spinach?
Yes, removing excess liquid from thawed spinach helps maintain a firm, non-soggy filling.
- → Can I prepare the filling in advance?
Absolutely, the spinach and artichoke mixture can be made ahead and stored in the fridge until ready to assemble.