Artichoke Dip Sandwich

This is so easy and so yummy, thank you Bon Appetite for this winner! You can use whatever cheese you have on hand I had some firm goat cheese.

• ½ tsp. kosher salt, plus more
• 10 oz. baby spinach
• 1 14-oz. can artichoke hearts
• 1 large garlic clove, finely chopped
• 2 oz. Parmesan, finely grated
• 2 Tbsp. mayonnaise
• Juice of ½ lemon
• Dash or 2 of hot sauce
• Freshly ground black pepper
• 2 oz. soft goat cheese, crumbled
• 4 slices country-style bread
• 4 slices hard goat cheese

Heat broiler. Bring ½ cup water and a large pinch of salt to a simmer in a large skillet over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.

Drain artichoke hearts and press out as much liquid as you can. Toss all the ingredients except bread and hard cheese into a food processor and processor and pulse till chopped and combined.

Spread on bread, top with cheese and broil for 5 minutes until the cheese is melted and bubbling.

Serves 4.