Just when you thought great sourdough bread couldn’t get that much better, someone went and put cheesy spinach artichoke filling between two slices and toasted it until golden and gooey. Good grief, I don’t even know what else to tell you about this sandwich. It’s easy to make. It’s sublime. We positively love it. I’d eat one every day if my hips would allow it. And goodness, my little girl couldn’t agree more. She devoured it like there was no tomorrow. Like mother, like daughter, I guess :)
- Yield 2 servings
1 tbsp. olive oil
2 cloves garlic, minced
About 3 cups chopped spinach leaves, stemmed, washed and dried
Salt and pepper, to taste
1/3 cup artichoke hearts, chopped
2 tbsp. sour cream or Greek yogurt
1 cup freshly shredded cheese*
4 slices artisan bread, such as sourdough
Butter, for cooking
*Provolone, fontina, mozzarella, and Monterey Jack are all great options here – I like a blend
Heat the olive oil in a large skillet over medium heat. Add the garlic to the pan and sauté just until fragrant, about 30 seconds. Add the spinach to the pan and stir occasionally, cooking until wilted. Cook a minute or two more until most of the liquid has evaporated. Season with salt and pepper to taste. Stir in the artichokes and sauté one minute more. Remove the pan from the heat and stir in the sour cream.
To assemble the sandwiches, lay two pieces of bread out. Sprinkle about ¼ cup of the shredded cheese on each slice. Top each with half of the spinach artichoke mixture. Divide the remaining cheese between the two sandwiches and top with the remaining slices of bread. Melt a pat of butter in a large skillet over medium heat. Toast the sandwiches, turning once, until golden brown on both sides and cheese is melted. Serve immediately.