Makes 2 sandwiches
splash of olive oil
1 small clove garlic
3 cups (or 3 big handfuls) baby spinach
4 slices bread (I used sourdough)
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
1/2 to 1 teaspoon sriracha
large pinch of sea salt
1 tablespoon butter, for grilling the sandwiches
Sandwiches are very personal so the ingredients above are entirely flexible and up to you!
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. You don’t need much. We’re using it as edible sandwich glue.
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, sriracha, 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.
** Note from Chella These are AMAZING!!!!! You will want to make a lot of these. Here is a tip I found on Pinterest. Sorry No Link for this one. Make sure you click the link provided from Joy the Baker. She is amazing, here food is glorious and you will spend all day on her site!
Prepare your grilled cheese sandwiches as usual (buttered on both sides) Put sandwiches between two baking sheets. Bake 350° for 15-20 minutes.