1/2 cup water-packed artichoke hearts, rinsed, drained and halved
1/2 cup fresh baby spinach
4 slices tomato
1 tablespoon butter, softened
Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches.
Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.