• Pane Turano
• 1/4 lb. frozen chopped spinach
• ½ 12oz. jar quartered artichoke hearts in water
• 1 cup shredded mozzarella
• 2 Tbsp grated Parmesan
• 2 Tbsp mayonnaise
• 1/8 tsp garlic powder
• 1/8 tsp crushed red pepper
• 1/8 tsp salt
• Freshly cracked black pepper
• 2 tsp butter
• 2 tablespoons dijon mustard
• 1 tablespoon maple syrup

① Thaw the spinach, then squeeze out as much water as possible. You should have about 1 cup chopped spinach before squeezing the water out and about 1/2 cup after squeezing.
② Drain the artichoke hearts well, then chop them into small bite-sized pieces. Add the chopped artichokes to a large bowl with the spinach, mozzarella, Parmesan, mayonnaise, garlic powder, crushed red pepper, salt, and pepper. Stir the ingredients until evenly combined.
③ Spread about 1/2 tsp butter on each slice of Pane Turano. Pack about 1 cup of the cheese and vegetable mixture between two slices of bread, buttered sides facing out.
④ Place the sandwiches in a large skillet and cook over medium-low heat until the outsides are golden brown and the filling has melted. Serve and enjoy!