Lately I’ve been sick every other week. I’m used to having a rough winter when it comes to the flu, but this year I started in October! And I’m sick of being sick. But you know what else gets old after your third round of stay in bed the whole weekend? Chicken soup. In spite of all its glorious, warming, nutritious, homey goodness, you can actually find yourself not wanting to see another bowl of the stuff for quite a while. But that doesn’t mean you’re over comfort food. Oh no. That only means that it’s time to up the comfort food. So as soon as I felt strong enough this weekend to get my butt out of the house I went grocery shopping (because that’s what normal people do, trust me) and I ran into some delicious artichoke hearts. All ready and cut up and tasty. Screaming “please turn me into grilled cheese! please!”. And because artichoke heart screams are really hard to ignore, that’s exactly what I did. And because the spinach, jocoque (labneh), olive oil and garlic powder in my house were surely going to protest, I bought a big loaf of garlic bread to put them all together over butter and grill.
Talk about comfort food! Interested? Read more for the recipe.

Artichoke hearts and spinach grilled cheese sandwich
(Own recipe)

Yields 1, multiply as needed.

2 thick slices large garlic bread (at least 1/2 inch in thickness)
1/2 cup spinach chiffonade*
1/3 cup roughly chopped artichoke hearts
4 slices swiss cheese (or equivalent)
1/4 cup labneh (jocoque)
butter

For seasoning:
olive oil
salt
pepper
garlic powder
white vinegar

*To make the spinach chiffonade: roll a few leaves inside a big one and then chop as finely as possible, to obtain thin strips of spinach.

Preheat a grill on med-low. Toss together in a bowl the spinach and artichoke hearts. Add a dash of olive oil and a tiny tiny bit of white vinegar. Season generously with salt, pepper, and garlic powder. Set aside. On a slice of bread, place 2 slices of swiss cheese. Spread the labneh over it and then add the spinach artichoke mix. Top with another two slices of cheese and cover with the second slice of bread.Place a dab of butter long enough to cover your sandwich on the grill, place it on top and grill until golden brown. Top the not-grilled side with butter, flip over and grill also until golden brown.
Enjoy!

Tip: goes great with a side of chips!