Wow. This sandwich tastes a lot more "gourmet" than it really is. We absolutely loved these sandwiches and cannot wait for them to be on the menu again! They will be a great addition to tomato soup and other cold weather favorites.
1 TBSP olive oil
2 garlic cloves, minced
3 C spinach, chopped
1/2 C artichoke hearts, roughly chopped
2 TBSP sour cream
1/2-3/4 C canned (drained) or grilled chicken (chopped or cubed)
salt and pepper to taste
1 C shredded cheese (1/2 mozzarella, 1/2 monterey jack - or any other combination that sounds good to you)
6 slices of sourdough bread
butter (a thin layer spread on one side of each slice of bread)
Heat up the oil on medium heat.
Saute garlic in the oil for about 30 seconds.
Add the spinach to the oil and garlic and stir until the spinach is wilted and most of the liquid is gone.
Add the artichoke to the spinach mixture.
Stir in the chicken.
Saute for about 1 minute.
Take the pan off the heat and stir in the sour cream.
Spread 1/3 mixture on a slice of bread (side that is not buttered).
Place on skillet.
Sprinkle with 1/3 C cheese mixture.
Cover with another slice of bread.
Repeat the sandwich making process two more times.
Toast each side of the sandwich until it is golden brown and the cheeses are melted.
*This recipe is slightly adapted from annies-eats.com.