1 tablespoon butter 2 slices artesian bread 1/2 cup gruyere cheese, grated 1/2 cup parmesan cheese, grated 4 tablespoons basil pesto 1/2 cup frozen spinach, thawed and seperated
Heat a non-stick pan over medium heat.
Butter one side of each bread slice and place two of them in the pan, buttered side down.
Sprinkle half of the gruyere and half of the parmesan on each slice of bread in the pan, then top with the pesto, the spinach, the remaining cheese, and then sandwich with the other slice of bread, buttered side up.
Cook until golden brown and the cheese has melted, about 4 minutes per side.