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
DIRECTIONS -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.