Ingredients
1 tsp. extra-virgin olive oil
1 clove garlic, minced
2 c. baby spinach
1 15-oz. can artichoke hearts, drained and chopped
1 c. shredded Gruyere
4 oz. (1/2 block) cream cheese, softened
kosher salt
Freshly ground black pepper
2 tbsp. butter
4 slices bread
Preparation
Step 1In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute, then add spinach and cook until wilted, 3 minutes more.Step 2Add spinach to a medium bowl with artichoke hearts, Gruyere, and cream cheese. Season with salt and pepper and stir until combined.Step 3Add 1 tablespoon butter to skillet and let melt. Butter bread and add two slices to skillet, then top with spinach-artichoke mixture and remaining slices of bread. Step 4Cook until nicely golden and cheese is melty, 2 to 3 minutes, then flip and cook 2 minutes more. Serve hot.
