1-Heat the base: Grab a skillet and warm ½ tablespoon olive oil over medium heat. Toss in the minced garlic clove and sauté for about one minute until fragrant. Dont let it burn, or it turns bitter!

2-Cook the spinach: Add the ¼ pound frozen chopped spinach, plus salt and black pepper to taste. Stir until most moisture evaporates, about 3-4 minutes. This step is crucial for a non-soggy sandwich. Set aside.

3-Prep the bread: Butter one side of each of the 4 slices of sturdy bread generously with the 2 tablespoons butter.

4-Assemble: Place two slices buttered side down in the skillet or on a plate. On each, spread half the 1 cup shredded mozzarella, then ½ ounce crumbled feta (total 1 ounce), the cooked spinach, remaining mozzarella, and a pinch of crushed red pepper flakes. Top with the other two slices, buttered side out.

5-Grill it up: Cook over medium-low heat for about five minutes per side, until golden brown and cheese melts. Press gently with a spatula for even contact.

6-Serve: Cut in half and dig in warm. Pairs great with soup!