Description
A delicious grilled cheese sandwich loaded with fresh spinach, mozzarella, and sun-dried tomatoes.
Ingredients
Scale
- 4 slices artisan or sourdough bread
- 2 tablespoons butter (softened)
- 1 cup mozzarella cheese (shredded, or sliced fresh mozzarella)
- 1/2 cup sun-dried tomatoes (packed in oil, drained and sliced)
- 1 cup baby spinach leaves
- 1 clove garlic (minced)
- 1 tablespoon olive oil (or oil from sun-dried tomato jar)
- to taste salt and pepper
- pinch chili flakes or Italian herbs (optional)
Instructions
- Heat olive oil in a small skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add baby spinach to the skillet, season lightly with salt and pepper, and cook until just wilted, about 1-2 minutes. Remove from heat and set aside to cool for 2-3 minutes.
- Spread softened butter generously on one side of each bread slice, making sure to reach the edges.
- On the unbuttered side of two bread slices, layer about 1/4 cup mozzarella, the sautéed spinach, sliced sun-dried tomatoes, and another 1/4 cup of mozzarella.
- Top with the second slice of bread, buttered side facing out.
- Heat a large skillet or griddle over medium heat.
- Cook sandwiches for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted through. Cover the pan for the last minute if needed to help cheese melt.
- Slice in half diagonally and serve hot. The melted cheese should stretch beautifully with every bite.
Notes
- This sandwich is best served hot and fresh for a gooey cheese experience.
- Experiment with different cheese varieties for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg