Whether served warm or cold, at the table or at the tailgate, spinach artichoke dip is always a hit. It’s always been one of my favorite appetizers, so I decided to try to make it officially into a meal. I had delicious success turning it into a loaf, so I thought, why not a sandwich!

This recipe is bursting with delicious smokey grilled artichoke hearts, spinach and lots of gooey cheese, all piled high on toasty garlic bread — because garlic bread makes everything better.

I used a panini press because it’s easier, but you can use a griddle or even a heavy pan on top of your sandwich to help give it a good squish as it’s cooking.

Try this super tasty recipe for spinach and artichoke panini for lunch or dinner today.

Grilled artichoke spinach panini


  • 8 slices of sourdough bread
  • 1/4 cup butter
  • 1 tsp garlic powder
  • salt
  • 1 – 6.7 ounce jar of grilled artichoke hearts, chopped
  • 16 ounces mozzarella cheese, shredded
  • 1 cup baby spinach, chopped


  1. In a small bowl, combine butter and garlic powder with a pinch of salt.
  2. Set panini maker or griddle to warm to medium heat.
  3. Evenly spread butter on the outside of the slices of bread.
  4. Arrange slices of bread butter-side down. Top half of the slices, in even amounts, with shredded cheese.
  5. Add in even amounts, chopped artichokes and spinach. Top with a bit more cheese if you’d like!
  6. Top with second slice of bread — butter facing out — and place on panini press or griddle.
  7. Cook until the sandwich is golden brown and the cheese has melted.
  8. Cut diagonally and serve immediately.

Also see, Turkey and cheese pesto panini.

For ingredients and cooking supplies, everybodyshops.com

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Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.