Start to finish: 10 minutes
2 slices sourdough bread
1 tablespoon butter, softened
¼ cup spinach artichoke dip
2 slices provolone cheese
Heat a nonstick skillet over medium-low heat.
Spread butter on one side of each slice of bread. Spread spinach dip on the opposite side of one slice and top with provolone. Place the other slice of bread on top, buttered side up.
Place sandwich in skillet and toast until browned and cheese is melted, about 3–4 minutes per side. Slice and serve immediately.