Spinach and Artichoke Grilled Cheese

I forgot to get a picture of these, which is really a shame, because they looked quite pretty. These were not healthy at all (aside from the spinach), but I will make them again because they're easy and tasty and put a grown-up spin on the grilled cheese sandwich. Jared gave them a 7 and I gave them a 7.5. I got the recipe off of annies-eats.com.

Spinach Artichoke Grilled Cheese

Yield: 2 servings

Ingredients

1 tbsp. olive oil
2 cloves garlic, minced
About 3 cups chopped spinach leaves, stemmed, washed and dried
Salt and pepper, to taste
1/3 cup artichoke hearts, chopped
2 tbsp. sour cream or Greek yogurt I used Greek yogurt and also added 2 TBS of cream cheese
1 cup freshly shredded cheese* I used provolone
4 slices artisan bread, such as sourdough
Butter, for cooking
*Provolone, fontina, mozzarella, and Monterey Jack are all great options here – I like a blend 

Directions

• Heat the olive oil in a large skillet over medium heat.  Add the garlic to the pan and sauté just until fragrant, about 30 seconds.  Add the spinach to the pan and stir occasionally, cooking until wilted.  Cook a minute or two more until most of the liquid has evaporated.  Season with salt and pepper to taste.  Stir in the artichokes and sauté one minute more.  Remove the pan from the heat and stir in the sour cream.
• To assemble the sandwiches, lay two pieces of bread out.  Sprinkle about ¼ cup of the shredded cheese on each slice.  Top each with half of the spinach artichoke mixture.  Divide the remaining cheese between the two sandwiches and top with the remaining slices of bread.  Melt a pat of butter in a large skillet over medium heat.  Toast the sandwiches, turning once, until golden brown on both sides and cheese is melted.  Serve immediately.