INGREDIENTS
4
slices bread (I used multi grain but use your favorite!)
12 oz
artichokes hearts, drained, rinsed, and patted dry
2 tbsp
butter, melted
2 tbsp
mayo
1 tsp
lemon juice
1/2 cup
baby spinach leaves, thinly sliced or finely chopped
1/4 cup
sundried tomatoes, roughly chopped (*see note*)
1 tsp
minced garlic
salt & pepper
2
slices provolone cheese