The perfect balance of comfort food and good-for-you food. Creamy, decadent, and finger-licking good.
Ingredients
1 tsp olive oil
5 oz raw baby spinach
1 (14 oz) can artichoke hearts, drained, quartered, and chopped
5 oz reduced fat cream cheese, softened
1 oz feta cheese, crumbled
1 oz part-skim mozzarella, shredded
8 oz sourdough bread, cut into 8 slices
4 tsp unsalted butter
Instructions
Heat olive oil over medium heat in a large, nonstick skillet. Add the spinach and cook until wilted, stirring frequently, about 3-4 minutes. Transfer spinach to a mixing bowl; add artichokes, cream cheese, feta, and mozzarella; mix well.
Preheat a griddle or nonstick skillet to medium-high heat.
Spread ½ teaspoon butter onto one side of each of the slices of bread. Distribute the spinach mixture evenly between each of 4 slices of bread, buttered side down. Top spinach mixture with a second slice of sourdough, buttered side up.
Cook sandwiches 3-4 minutes per side or until golden brown. Remove from heat and allow to sit for 2-3 minutes before slicing in half. Serve warm.