Spinach, Artichoke and Monterey Jack Grilled Cheese
2 tablespoons extra virgin olive oil
2 garlic cloves, peeled and smashed
4 cups fresh baby spinach, coarsely chopped
1/2 cup coarsely chopped water-packed artichoke hearts, rinsed and drained
3 tablespoons sour cream
1/8 teaspoon ground nutmeg
Salt and pepper to taste
8 slices firm white bread
4 ounces Red Barn Monterey Jack cheese, shredded (1 cup)
4 tablespoons butter, softened
Warm olive oil in large skillet over medium-low heat. Add garlic; cook and stir for 1 minute. Remove garlic with a slotted spoon; discard. Saute spinach in olive oil until wilted. Reduce heat to low. Stir in artichoke hearts, sour cream and nutmeg; heat through. (Do not boil.) Remove from the heat. Season with salt and pepper to taste.
Sprinkle four bread slices each with 2 tablespoons monterey jack. Layer with spinach mixture. Top with remaining montery jack and bread slices. Spread the outsides of sandwiches with butter.
Toast one sandwich, covered, in a warm, large skillet over medium heat for 2-3 minutes or until side is golden brown. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is lightly golden brown and cheese is melted. Repeat with remaining sandwiches. Let stand 2 minutes before serving.