• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes

Spinach, Artichoke and Pesto Grilled Cheese Toastie

Published: Apr 8, 2018 by Emma · This post may contain affiliate links · 8 Comments

  • Facebook
  • X
  • LinkedIn
  • Email

A cheese toastie is a thing of nostalgia - like Live and Kicking, S Club 7 and jelly shoes, the mere mention of a cheese toastie takes me back to my childhood.

In those days, it involved pre-sliced white bread, crusts removed, buttered both sides, 2 slithers of cheddar placed in the middle, and sandwiched in a toastie maker.

Even with the smallest amount of cheese placed between the two slices a small amount of molten cheddar would always escape. That cheese-y goo would then form crispy bits around the edge of the toastie sealing it shut. The iconic triangular shape is something I will always remember.

The modern cheese toastie (or grilled cheese as its increasingly called) is on a completely other level.

Gourmet cheese toastie shops have opened with exotic flavour combinations sandwiched between thick, doorstop sized slices of artisan bread. Its these new creations that I've been attempting to recreate at home.

Traingle cut artichoke and pesto cheese toastie

The bread

Any and every grilled cheese toastie starts off with two slices of bread.

I prefer to slice the loaf myself rather than buying pre-sliced. Why? Because pre-sliced bread is often not that good!

By slicing your own bread you can also get the perfect slice thickness. 1.5 cm/0.5 inch is ideal. It needs to be thick enough to keep its shape but thin enough to let the heat spread through to your filling.

You also want something with real flavour - white preferably - and soft enough to soak up all the butter and cheese we are about to throw at it.

There's also no need to slice off crusts here. They offer some structure to what would otherwise be a moist, gooey mess.

If you go the whole hog and make your own bread then you get extra brownie points!!!

Traingle cut artichoke and pesto cheese toastie

The cheese

Melting point is perhaps THE most inportant factor when choosing a cheese. Yes we care about flavour but even the tasties cheese is no good if it need to be close to the sun before it melts into a cheesey-slick.

For this cheese toastie, mozzarella was the obvious choice. Its soft when melted, creamy and mild, working perfectly with the pesto and artichokes.

I also LOVE the way mozzarella stretches when you bite into it.

Extra fillings

Sure you could be a purist and ONLY put cheese in your toastie but you'd be missing a trick.

Cheese is often served as part of an anti-pasti platter or salad and that is where I've taken my inspiration from.

A good smear of pesto, a layer of spinach and silky yet sharp artichokes are all added to the mix for this over the top sandwich.

Traingle cut artichoke and pesto cheese toastie

The recipe

I will always associate grilled cheese toasties with post-school snacking in front of the TV. But this toastie is now my go-to Saturday lunch. When will you eat yours?

Triangle cut artichoke and pesto cheese toastie

Spinach, Artichoke and Pesto Grilled Cheese Toastie

Emma
This spinach, artichoke and pesto grilled cheese toastie is the ultimate gourmet sandwich.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course lunch
Cuisine American
Servings 1 person
Calories 715 kcal

Ingredients
 
 

  • 2 slices white bread
  • 2 tablespoon pesto
  • 4 slices mozzarella
  • 3-4 antipasti artichokes sliced
  • 4-5 leaves spinach
  • 2 tablespoon butter
  • olive oil

Instructions
 

  • Spread both slices of bread with the pesto (on one side only).
  • Top one slice of bread with the mozzarella, followed by the sliced artichoke and then the spinach.
  • Top the sandwich with the other slice of bread, pesto side down.
  • Heat half of the butter and a dash of olive oil in a frying pan on a low heat until just melted.
  • Place the sandwich into the pan and cook for about 5-6 minutes on a low heat or until each side is a nice crispy golden brown.
  • When its ready to flip, add the rest of the butter into the pan and cook for another 5-6 minutes on low until golden brown.
  • Slice in half diagonally to serve.

Nutrition

Calories: 715kcal
Tried this recipe?Let us know how it was!

Pin it for later

Triangle cut artichoke and pesto cheese toastie pinnable image

More sandwiches

Duck Egg and Gruyere Sandwich

Duck egg sandwich with gruyere and spinach

Halloumi and Pea Pesto Sandwich

Halloumi Sandwich with Pea, Avocado and Mint Pesto

More Recipes

  • Balsamic Caviar in a small glass bowl
    Vegan Balsamic Pearls
  • 3 Vegan Spinach and Ricotta Stuffed Pasta Shells on a plate
    Vegan Spinach and Ricotta Stuffed Pasta Shells
  • Vegan Beetroot Smørrebrød on a green napkin with a knife and fork
    Vegan Beetroot Smørrebrød
  • A plate topped with Kartoffelmad a type of Danish open-faced sandwich made of rye bread, potato slices, vegan creme fraiche, fried onions and chives.
    Kartoffelmad (Potato Smørrebrød)

Reader Interactions

Comments

  1. Bintu | Recipes From A Pantry says

    April 08, 2018 at 10:36 am

    A grilled cheese toastie is one of my favourite comfort foods - I've never thought to add artichoke or pesto though, definitely going to have to give them a try!

    Reply
  2. Dannii says

    April 08, 2018 at 10:46 am

    I love adding spinach to a cheese toasties, but I hadn’t thought to add pesto too. Great idea!

    Reply
  3. Veena Azmanov says

    April 08, 2018 at 11:20 am

    Oh my goodness this look absolutely amazing! Its fantastic! One of my favs. Can't wait to try this one. Thanks for the recipe! YUMMY!!!

    Reply
  4. Christine @ Happy Veggie Kitchen says

    April 08, 2018 at 1:32 pm

    Oh this toastie looks EPIC. A great reminder to get out of my cheese and tomato rut. Fellow Londoner here - hi from South of the River! 🙂

    Reply
  5. Ceri Jones says

    April 16, 2018 at 6:00 pm

    Epic. I had a shredded duck toastie the other day (yeah I know!), so comforting and yes they remind me of my childhood too. Sunday supper food! Love that you added interesting flavours into this too!

    Reply
    • Emma Walton says

      April 22, 2018 at 1:31 pm

      Shredded duck?! Now there's an idea 😉

      Reply
  6. Helen @ family-friends-food.com says

    April 16, 2018 at 8:25 pm

    YUM! We are big cheese toastie fans here, although I make them in a panini press rather than frying. My daughter has one for breakfast almost every day! I'll have to suggest adding pesto and artichokes to her otherwise unadorned sandwich....

    Reply
    • Emma Walton says

      April 22, 2018 at 1:30 pm

      I need to get myself a panini press. That would genuinely change my life!!! Frying is rather decadent. Maybe save the fried sandwich for special occasions 😉

      Reply
5 from 6 votes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.