Categories: Sandwiches/Wraps
Ingredients
- 14 oz. can artichoke hearts, drained and chopped
- 5 oz. fresh baby spinach
- 3 scallions, chopped
- 1 tbsp olive oil
- 1 garlic clove, chopped
- 4 oz. cream cheese
- 4 tbsp butter
- 8 slices sourdough bread
- 2 1/2 cups grated Gruyere
Directions
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In a pot, stir first 5 ingredients over medium-high for 3 minutes. Off heat, stir in cream cheese. Butter 1 side of each bread slice. Build sandwiches with bread (buttered-side out), artichoke mixture, and Gruyere. In skillet, cook over medium until golden, about 4 minutes per side.