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Sun-Dried Tomato & Spinach Grilled Cheese

A gourmet twist on a classic, featuring crispy sourdough, melted mozzarella, savory sun-dried tomatoes, and fresh spinach.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American, Italian-inspired
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Build
  • 4 slices sourdough bread thick cut
  • 3 tbsp unsalted butter softened
  • 0.5 tsp garlic powder
  • 2 cups mozzarella cheese shredded
  • 0.5 cup provolone cheese optional, for depth
  • 1 cup baby spinach fresh
  • 0.3 cup sun-dried tomatoes oil-packed, chopped
  • 1 pinch salt
  • 1 sprig rosemary for garnish

Equipment

  • Cast-iron skillet or non-stick pan
  • Spatula
  • Butter knife
  • Cutting board

Method
 

  1. Mix the softened butter with garlic powder and a pinch of salt in a small bowl.
  2. Spread the garlic butter mixture generously on one side of each slice of sourdough bread.
  3. On the non-buttered side of two slices, layer half the mozzarella and provolone cheese.
  4. Top the cheese base with fresh spinach and chopped sun-dried tomatoes.
  5. Add the remaining cheese on top of the vegetables to act as a glue, then top with the remaining bread slices (buttered side out).
  6. Heat a skillet over medium-low heat. Place sandwiches in the pan and cook for 3-5 minutes until golden brown.
  7. Flip carefully and cook the other side for another 3-4 minutes until the cheese is fully melted and bread is crispy.
  8. Remove from heat, let rest for 1 minute, slice in half, and garnish with fresh rosemary before serving.

Notes

If the bread is browning too fast before the cheese melts, lower the heat and cover the pan with a lid for 30 seconds to trap steam. Use oil-packed tomatoes for the best flavor.