INGREDIENTS (Makes 2 sandwiches)
-Splash of olive oil
-1 small clove garlic
-3 cups baby spinach
-4 slices of whole wheat bread
-About 2 tablespoons cream cheese
-1/3-1/2 cup grated or crumbled jack cheese
-2 tablespoons grated Parmesan cheese
-1/2 cup coarsely chopped canned artichoke hearts, drained
-1 heaping tablespoon sour cream
-1 clove minced garlic
-Large pinch of sea salt
-1 tablespoon butter, for grilling the sandwiches
-In a small skillet, heat olive oil over medium-low heat. Add garlic and saute for 30 seconds. Add spinach leaves and saute until wilted. This should happen quickly. Spinach just wilts in a hot pan. Remove spinach from skillet, place in a medium bowl and set aside.
-Spread each slice of bread with a bit of cream cheese.
-Squeeze or press as much liquid as possible out of the canned artichoke hearts using a paper towel.
-To the bowl of sautéed spinach add, jack cheese, Parmesan cheese, chopped artichoke hearts, sour cream, garlic and salt. Stir until combined.
-Top two slices of bread with spinach and artichoke filling. Make sandwiches with the two remaining slices of bread.
-Heat butter in a skillet over medium-low heat. Add sandwiches and grill until each side is golden and the insides are melty warm. Serve immediately.