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Spinach and Sun-Dried Tomato Grilled Cheese

A gourmet grilled cheese featuring sourdough bread, melted mozzarella and provolone, wilted spinach, and tangy sun-dried tomatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Base
  • 4 slices sourdough bread thick cut
  • 2 tbsp butter softened, or mayonnaise
Filling
  • 1 cup mozzarella cheese shredded
  • 0.5 cup provolone cheese shredded
  • 1 cup baby spinach fresh or thawed/dried
  • 0.25 cup sun-dried tomatoes oil-packed, chopped
  • 1 clove garlic halved, for rubbing bread

Equipment

  • Cast-iron skillet or non-stick pan
  • Spatula
  • Knife

Method
 

  1. Spread butter or mayonnaise on one side of each bread slice.
  2. Rub the unbuttered side of the bread with the cut garlic clove for flavor.
  3. Place bread butter-side down in a cold skillet.
  4. Layer half the cheese, then all the spinach and tomatoes, then the remaining cheese on two of the slices.
  5. Top with remaining bread slices, butter-side up.
  6. Turn heat to medium-low. Cook for 3-5 minutes until golden brown.
  7. Flip carefully and cook for another 3-4 minutes until cheese is completely melted.
  8. Let rest for 1 minute before slicing in half.

Notes

Shred your own cheese for the best melt; pre-shredded contains anti-caking agents.