Makes 4 melts
Ingredients:
1 clove garlic, peeled
1/2 teaspoon salt
2 tablespoons diced shallots
4 ounces cream cheese
Half of one 14 ounce can quartered artichoke hearts, drained
10 ounces frozen chopped spinach, thawed and squeezed dry
4 ounces shredded Fontina cheese
½ cup grated Parmesan cheese|
8 slices soft sourdough bread
4 tablespoons softened butter
Directions:
Add garlic and shallots to food processor with salt. When garlic is finely chopped, add cream cheese and process until well blended. Add artichokes and pulse until incorporated, scraping down the sides of the bowl as needed. Remove the artichoke mixture from the food processor and place in a medium bowl. Stir in Parmesan and spinach.
Heat a skillet or sauté pan over medium heat.
Spread each slice of bread with approximately ½ tablespoon of butter.
Spread the unbuttered sides of four slices of bread with a generous amount of the spinach artichoke mixture and top each with about 1 ounce of grated Fontina. Top with remaining bread slices, buttered side up.
Transfer sandwiches to the hot skillet. Grill until bread is golden and cheese is melted, turning once during grilling.
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