Spinach, Artichoke and Monterey Jack Grilled Cheese

The classic pairing of spinach and artichokes is treated to decadent monterey jack cheese that melts to dreamy perfection in this toasted sandwich.

Wisconsin Cheese Spinach, Artichoke and Monterey Jack Grilled Cheese Recipe
Active Time
35 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Monterey Jack can be used in this recipe.


  1. Warm olive oil in large saucepan over medium heat. Add garlic; cook and stir for 1 minute. Remove garlic with a slotted spoon; discard. Sauté spinach in olive oil until wilted.
  2. Reduce heat to low. Stir in the artichoke hearts, sour cream and nutmeg; heat through. (Do not boil.) Remove from the heat. Season with salt and pepper to taste.
  3. Top four slices of bread each with 2 tablespoons monterey jack. Layer with spinach mixture. Top with the remaining montery jack and bread. Spread the outsides of sandwiches with butter.
  4. Warm an electric griddle or a large skillet over medium heat. Toast sandwiches, covered, for 2-3 minutes or until bread is lightly golden brown. Flip sandwiches; cook, uncovered, for 2-4 minutes longer or until bread is lightly golden brown and cheese is melted. Let stand for 2 minutes before serving.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Available plain and flavored, monterey jack is a natural, creamy white cheese with a semi-soft, open texture and delicate flavor. It's also a great for snacking; pair it with your favorite Riesling or Belgian-style ale.

write a review