Looking for a way to “eat your greens” that’s both easy and delicious? This spinach artichoke melt is our new favorite way to get all the wonderful nutrients packed in those dark leafy greens, and a taste sensation, to boot! When you don’t have the time and energy for something like a calzone, this open faced sandwich is a great (and perhaps even tastier) option. If you are a fan of spinach artichoke dip, you’ll love this – and you won’t have to share! I’d even contend that you don’t have to like the taste of spinach to enjoy this one. Combined with the sour cream, cheese, and artichokes, it makes for a pretty magical combination.
Armed with some spinach from the market and a vague idea of what a spinach melt should taste like (I’m not sure I’d ever had one, but I was intrigued after seeing one listed on a menu), Alex and I set about to create the perfect spinach artichoke melt. After some experimenting, the final result exceeded my expectations. Not only was this sandwich simple and fairly quick to put together, it’s also pretty healthy – much more so than the typical mayo and cream cheese laden spinach dip.
To make this open faced sandwich even healthier, you can substitute the sour cream with plain yogurt. Yogurt isn’t quite as tangy as sour cream, but it works pretty well here. You can also use less cheese, but the whole point of a melt is for it to be, well, melty! Monterrey jack cheese is our favorite for this sandwich, but you can use any sliced cheese that you have on hand. Just make sure to choose one that will go gooey under the broiler, otherwise you won’t get the full effect.
Try this spinach artichoke melt for a simple lunch or dinner, or as an appetizer on toasted baguette slices as crostini. Everything can be prepped ahead of time; just top the toasted bread slices when you’re ready to serve, and put the piping hot mini sandwich melts on a nice platter for people to enjoy. I know this one will be making a return appearance at our house quite soon!
Looking for more easy sandwich recipes?
- Radish and Egg Salad Sandwiches
- Greek Pita Sandwiches
- Mediterranean Loaded Veggie Sandwich
- Hardboiled Egg & Smoked Cheddar Strangewich
- Cherry Tomato and Mozzarella Panini with Tomato Mayo
This recipe is…
Vegetarian. For gluten-free, use gluten-free bread.
Did you make this recipe?
If you make this spinach artichoke melt, we’d love to hear how it turned out. Leave a comment below or share a picture and mention @acouplecooks on Facebook or Instagram.Print
A quick and easy vegetarian lunch or simple dinner, this spinach artichoke melt combines the best of a sandwich and spinach artichoke dip.
- 2 cloves garlic
- 7 ounces canned artichoke hearts
- 1 bunch spinach
- 4 slices of good bread
- 1 tablespoon olive oil
- 3 tablespoons sour cream
- 4 slices Monterrey jack cheese
- Kosher salt
- Olive oil
- Mince 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.
- Lightly toast the bread slices in a toaster.
- Heat 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of kosher salt, and saute for a few minutes until just wilted. Drain remaining liquid from the pan.
- In a small bowl, mix the drained spinach with the chopped artichokes. Add 3 tablespoons sour cream and a pinch of salt. Mix to combine. Taste and add additional salt or sour cream as necessary.
- Spread the mixture over the four slices of bread, and top each with a slice of Monterrey jack cheese. Broil under a broiler until the cheese is melted.
Keywords: spinach artichoke melt
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.