Preheat the Panini press. If you don’t have a panini press, wrap a brick with aluminum foil and get out a non-stick pan.
Spread two tablespoons of butter on the outside of the buns, reserving one tablespoon for the inside (1/2 teaspoon each). Lay the bottom halves of the bun, buttered side down, on a piece of plastic wrap, and start assembling the sandwich.
Layer 4 slices of ham down on each sandwich, top with the artichoke hearts, add the spinach, and Jarlsberg cheese. Sprinkle on the garlic powder, salt, and pepper. Place the top of the buns, buttered side up.
Lifting the lid of the panini press, add the buns and close the lid. If working with brick, heat up your pan to medium and add the sandwich. Cook for 3-5 minutes or until one side is crispy/golden brown. When you flip it, then add the brick.
Cook until the cheese is melted, ooey and gooey!
Notes
For artichoke hearts, you can use the ones in water or oil, but make sure to drain them well.