Ingredients

• 2 tablespoons salted butter , softened
• 1 teaspoon minced garlic
• 2 thicks slices Italian bread
• 1.5 tablespoons olive oil , divided, or more as needed
• 2 cups chopped fresh spinach
• 0.5 cups giardiniera , drained
• 2 slices mozzarella cheese
• 2 slices provolone cheese
• 2 slices Asiago cheese
• 2 slices Fontina cheese
• 3 slices Roma tomato , cut lengthwise, or more to taste

Instructions

1. 1 Mix butter and garlic in a small bowl until well combined. Spread 1/2 of the butter onto one side of each slice of bread; set aside.
2. 2 Heat 1 tablespoon oil in a large skillet over medium-low heat; stir in spinach and giardiniera. Saute until spinach is wilted and mixture is heated through, 3 to 5 minutes. Remove to a bowl and wipe out the skillet.
3. 3 Place 1 slice of bread, buttered-side down, into one side of the warm skillet. Heat 1/2 tablespoon oil in the other side of the skillet. Place mozzarella slices in the skillet and cook until soft, 1 to 2 minutes. Place mozzarella slices on top of the bread in the skillet. Repeat with the provolone, Asiago, and Fontina slices.
4. 4 Add spinach mixture and tomato slices to the skillet, adding more oil if necessary, and cook until warm, 2 to 3 minutes. Place spinach mixture on top of the cheese, followed by the tomatoes and the remaining slice of bread, buttered-side up. Flip the sandwich and cook until browned and cheese has melted, 5 to 10 minutes.

Nutrition per serving