Categories: Sandwiches
Ingredients
- 1 tablespoon butter
- 1 clove garlic, minced or grated
- 1 tablespoon flour
- 1/2-3/4 cup milk (I used whole goat milk, but whatever you have will be great)
- 1 ounce cream cheese
- 2 cups Irish cheddar cheese, shredded
- 1/2 teaspoon crushed red pepper flakes (optional)
- salt + peper
- 2 cups fresh spinach (or 1/2 cup (about 5 ounces) frozen chopped spinach, thawed)
- 1 (6.7 ounce) jar marinated artichokes, chopped
- 8 slices sourdough or soda bread
- dijon mustard or Irish mustard, for spreading (optional)
- butter, for spreading
Directions
-
Melt butter in a skillet over medium heat. Add the minced garlic and cook for 30 seconds to 1 minute. Whisk in flour until it makes a paste. Cook over medium-low heat for another 30 seconds, then slowly pour in 1/2 cup of milk. Stir and cook one minute, if your paste gets too thick splash in more milk. Add cream cheese, cheddar cheese and a pinch of salt + pepper. Stir until the cheeses are melted. Stir in the spinach + artichokes and cook over low heat until the spinach has wilted into the cheese.Heat a skillet (or griddle, etc) over medium-low heat. Butter the outsides of every bread slice. If desired, spread the insides of the bread with mustard and then spread a good amount (anywhere from 1-3 tablespoons) of the spinach and artichoke mixture on the inside (the non-buttered side) of each slice. Add your top piece of bread, buttered-side up.Place in the hot skillet and cook until each side is golden and crisp and cheese has melted, about 3-4 minutes per side. Plate, slice and EAT…with a large side of fresh fried potato chips.