Ingredients
4ozfresh spinach,chopped, rinsed and drained, leave water on the leaves
1cupartichoke hearts,(5.3 oz), canned, quartered, drained and chopped
2clovesgarlic,minced
2tbspbutter,plus 1 tsp
salt
2tbspsour cream
1⅓cupsprovolone cheese,shredded
¼cupParmesan cheese,finely shredded
6slicesfresh hearty bread,such as a La Brea French loaf
Preparation
Heat 1 teaspoon butter in a large non-stick skillet over medium heat.
Add garlic and saute for about 30 to 60 seconds until lightly golden and fragrant. Add in spinach and artichokes, season with salt, and saute until the spinach wilts.
Transfer mixture to several layers of paper towels. Once it’s cool enough to handle wrap with paper towels and squeeze excess moisture from the spinach and artichokes.
Butter the outsides of all the slices of bread. Then on the non-buttered side of 3 slices of bread, layer half the cheese, then layer with the spinach artichoke mixture.
Dollop tiny spoonfuls of the sour cream over the spinach artichoke layer, then sprinkle remaining cheese over then top each with the remaining slices of bread (buttered side up).
Wipe skillet clean then heat over medium-low heat. Fit as many sandwiches as possible on the skillet.
Cover with lid and cook until the bottom of the sandwiches is golden brown then carefully flip, cover, and cook opposite side until golden brown.
Repeat as needed. Serve immediately.
