Spinach, Artichoke and Monterey Jack Grilled Cheese

Turn the classic flavors of spinach and artichokes into a decadent grilled cheese by layering them with gooey, melty monterey jack cheese.

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 a large saucepan over medium heat. Add garlic; cook and stir for 1 minute. Remove garlic with a slotted spoon and discard. Add spinach; cook and stir 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 with 2 tablespoons monterey jack. Layer with spinach-artichoke mixture. Top with remaining monterey jack and bread. Spread butter on the outside of sandwiches.
  4. Toast one sandwich, covered, in a large skillet over medium heat for 2-3 minutes or until the side is golden brown. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is light golden brown and cheese is melted. Repeat step with remaining sandwiches.

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 snacking cheese and plays well with Riesling wine or a Belgian-style ale.

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