Squeeze or press as much liquid as possible out of the Artichoke Hearts (1/2 cup) using a paper towel.
Coarsely chop the artichoke hearts and add to a bowl.
In a small skillet, heat Extra-Virgin Olive Oil (1 dash) over medium-low heat. Add Garlic (1 clove) and saute for 30 seconds. Add Fresh Baby Spinach (3 cup) and saute until wilted. Remove spinach from skillet, place into the bowl.
Add Monterey Jack Cheese (1/3 cup) and Parmesan Cheese (2 tablespoon).
Add Sour Cream (1 tablespoon).
Top with Sriracha (1/2 teaspoon), Sea Salt (1 pinch) and mix the entire mixture well.
Spread each slice of Sourdough Bread (4 slice) with Cream Cheese (2 tablespoon).
Top two slices of bread with spinach and artichoke filling. Make sandwiches with the two remaining slices of bread.
Heat Butter (1 tablespoon) in a skillet over medium-low heat.
Add sandwiches and grill until each side is golden and the insides are melty warm.