Artichoke Heart Grilled Cheese
intro
Crispy buttery sourdough sandwiched around melted fontina, briny artichoke hearts, and bright lemon-garlic spread: an elevated, cozy twist on classic grilled cheese, ready in 20 minutes.
Ingredients
Steps
Mix Artichoke Spread
Place the 180g drained, thoroughly patted dry marinated artichoke hearts into the small brushed stainless steel mixing bowl. Add 1 finely minced small garlic clove, 1 tsp lemon zest, 1 tbsp full-fat mayonnaise, 1/8 tsp freshly ground black pepper, and 1/8 tsp flaky sea salt. Stir with the matte sage green silicone spatula until evenly combined, mashing artichoke hearts slightly to create a coarse, spreadable texture with some small chunks remaining. Set aside for 2 minutes to allow flavors to meld.
Build Sandwich Layers
Lay two of the 4 sourdough slices flat on the light beech cutting board. Divide the artichoke spread evenly between the two slices, spreading it in a thin, even layer all the way to the crust edges. Top the spread with 40g of thinly sliced fontina per sandwich, arranging cheese to cover the bread fully so no gaps remain. Place the remaining two sourdough slices on top to form two closed sandwiches. Press down gently on the top of each sandwich with the palm of your hand to help layers adhere and prevent sliding while cooking.
Butter Bread Surfaces
Use the silicone spatula to spread 1/2 tbsp of softened room-temperature unsalted butter evenly across the entire top surface of each assembled sandwich, coating all the way to the crust edges to prevent dry spots while toasting. Sprinkle the buttered surfaces with a tiny pinch (1/16 tsp) of remaining flaky sea salt. Carefully flip each sandwich, and spread the remaining 1/2 tbsp of butter per sandwich across the uncoated bottom surface, so both outer sides of every sandwich are fully covered in a thin, even layer of butter.
Preheat Skillet Gently
Place the 10-inch matte black carbon steel skillet on the center matte black induction cooktop, and preheat over medium-low heat (325°F / 160°C) for 3 minutes. Test the heat by sprinkling a single drop of cold water on the cooking surface: it should sizzle gently and dance across the pan, not evaporate instantly (too hot) or sit without bubbling (too cool). Rest the thin stainless steel turner spatula on the right edge of the skillet, ready for use.
Grill First Side
Carefully place both buttered sandwiches in the preheated skillet, leaving 1cm of space between them to allow even air flow. Cook for 4-5 minutes, adjusting heat as needed to maintain a soft, steady sizzle, until the bottom bread surface is a deep even golden brown and crisp, and the cheese closest to the pan begins to bubble and melt. Do not press down on the sandwiches with the spatula while cooking, as this will squeeze out melted cheese and create a soggy crust.
Flip Sandwiches Evenly
Use the thin stainless steel turner spatula to carefully flip each sandwich in one smooth, quick motion to avoid filling spilling out. Cook for an additional 3-4 minutes on the second side, until the surface is equally deep golden brown and crisp, and all fontina cheese is fully melted, with thin strands oozing slightly from the sandwich edges. If the bread browns too quickly before cheese fully melts, reduce heat to low and cover the skillet with a tight-fitting lid for 1 minute to trap steam and melt cheese evenly without burning the crust.
Rest and Plate
Transfer the cooked sandwiches from the skillet back to the light beech cutting board. Let rest for 1 minute to allow the melted cheese to set slightly, so it does not run out when cut. Use the serrated walnut-handled bread knife to cut each sandwich diagonally into two equal triangles. Arrange two triangles per serving on the matte cream ceramic lunch plates, garnish with a single fresh flat-leaf parsley leaf, and serve immediately while warm and crisp.
Tips
2.Cook over medium-low heat (325°F / 160°C) instead of high heat: high heat will burn the butter and bread crust before the fontina has time to fully melt, leading to a bitter, charred exterior and cold, un-melted filling.
3.Let the cooked sandwiches rest for 1 full minute on the cutting board before slicing: this short rest allows the melted cheese to thicken slightly, so it stays inside the sandwich when you bite into it instead of oozing out onto your plate, and gives the crust time to set to perfect crispness.
OMG this artichoke heart grilled cheese is a total game changer! I threw it together for a quick weeknight dinner last night when I found random canned artichoke hearts in the back of my pantry, and my husband literally asked if we can have it every single week. The brininess of the artichokes cuts through the melty cheese so perfectly, I will never make a basic grilled cheese again!
Made this for my kids’ school lunches today and they both came home raving! Even my super picky 7 year old who turns his nose up at all veggies ate every last bite and asked for seconds in his lunch tomorrow. It was so fast to throw together even on our chaotic school morning, 12 minutes total is no joke. 10/10 will be on our regular rotation!
I cut these into little triangles and brought them to our neighborhood block party potluck last weekend and people were hovering over the platter! Everyone kept asking for the recipe, I can’t believe how fancy they taste for how little effort they take. Definitely adding this to my go-to potluck list from now on.
Wait this is SO good! I added a little sprinkle of parmesan and a dash of red pepper flakes to mine for a little kick, and it was chef’s kiss. Perfect lazy Sunday lunch when I don’t feel like putting a ton of effort into cooking but want something that feels indulgent.
Super easy, super affordable! I had all the ingredients already except a loaf of sourdough, so I grabbed one on my way home from work and dinner was on the table in 15 minutes flat (I’m a little slow at buttering bread, lmao). Great for meal prep too? Wait has anyone tried making these ahead and reheating them for weekday lunches?
Okay I was skeptical about artichokes in grilled cheese but my partner has been bugging me to try more artichoke recipes so I caved. Holy cow, I was missing out! I used a mix of sharp cheddar and mozzarella for extra cheese pull, and the tender texture of the artichoke hearts is such a nice surprise compared to plain grilled cheese. 10/10, no notes.
Literally the best late night study snack I’ve made all semester. No fancy equipment needed, just a pan, some bread, cheese, and a can of artichokes I had in my dorm pantry from that one time I tried to make spinach artichoke dip a month ago. Way better than the sad dining hall grilled cheese, will be making this every time I pull an all nighter from now on.
Made this with gluten free sourdough and dairy free mozzarella for my dietary restrictions and it still turned out amazing! I was worried the dairy free cheese wouldn’t melt right but it got perfectly gooey, and the artichokes added so much flavor I didn’t even miss the regular cheese. Such a great adaptable recipe!
Made this for a casual at-home date night with my boyfriend last night and he said it’s better than the fancy grilled cheese we got at that trendy bistro downtown for $18 a sandwich! We paired it with tomato soup for dipping and it was the coziest meal ever. So easy even someone who burns toast on the regular can make this, no joke.
As someone who hates long, complicated recipes after a 9 hour work day, this is a new staple. 12 minutes from fridge to plate? Sign me up. I brushed a little garlic butter on the bread before toasting and it made the whole kitchen smell incredible. No fancy ingredients, no messy cleanup, just really good food. Can’t beat that.
Uh, I’m literally just learning to cook and this was the first recipe I didn’t completely mess up! I was worried I’d burn the bread or under-melt the cheese but the instructions were super straightforward, and my roommate said it tasted like it came from a fancy downtown cafe. I feel like a real chef now lmao
I added a handful of fresh spinach to mine to lean into that classic spinach artichoke vibe and it was insane. Tasted just like the warm, cheesy dip I order at restaurants but in crispy, buttery, melty sandwich form. Next time I’m adding a little dollop of cream cheese to make it extra rich, I know that’s gonna slap.
Served these at my weekend brunch with mimosas and my girlfriends went absolutely crazy for them! I cut them into bite sized pieces with a little garlic aioli dip on the side, and they were gone in 10 minutes flat. Everyone kept asking when I’m hosting brunch again just so I can make these. Total crowd pleaser!