Drain artichoke hearts from can (I prefer the ones in water over the ones in oil for this recipe). Roughly chop a few of them.
In a small skillet, add 1 cup of packed baby spinach and a drizzle of water. Cook until spinach is wilted. Season with a pinch of salt.
Stir spinach in with chopped artichokes.
Make grilled cheeses by ripping up a thick slice of deli american (thick cut is best)(I prefer white for this recipe, but yellow will work also). Distribute cheese evenly over bread. Top with a few tablespoons of the artichoke and spinach mixture.
Top filling with half a slice of American cheese. Rip it up to evenly distribute.
Melt about a tablespoon of unsalted butter in a small skillet or a griddle over medium-low heat. Add sandwich and flip to coat both sides in melted butter. Then let cook for 3-4 minutes per side until the bread is nicely browned and cheese is melted.