Ingredients
4 slices sourdough or multigrain bread4 slices Monterey Jack cheese (3/4 ounce each)1/2 cup water-packed artichoke hearts, rinsed, drained and halved1/2 cup fresh baby spinach4 slices tomato1 tablespoon butter, softened
Preparation
Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches.
Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.
