Grilled Cheese With Spinach Tomato Recipes

GRILLED CHEESE WITH SPINACH & TOMATO

Steps:

• spray frying pan with cooking spray.
• Turn stove on to medium heat, and add tomatoes to outside edges of pan, and add spinach to center.
• Sprinkle salt and garlic over the vegetables.
• Toss spinach frequently, and turn tomatoes over after a minute or so.
• cook tomato just until it gets a little soft, but do not wait until it gets mushy.
• Cook spinach until slightly wilted.
• Take both out when they are done and set aside.
• Wipe pan out with towel, and heat on medium.
• Butter one piece of bread as you would for a regular grilled cheese sandwich.
• Put bread in pan, and place cheese on top and then place spinach and tomato on top of the cheese.
• Allow to heat.
• Butter the other piece of bread, and fry sandwich until nicely browned on both sides.
• Remove and Serve!

SPINACH RICOTTA GRILLED CHEESE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, spinach and scant 1/2 teaspoon salt. Saute until the spinach has completely wilted. Transfer the spinach to a strainer set over a bowl. Cool to room temperature. When the spinach is cool enough to handle, squeeze out as much liquid as possible.
• Roughly chop the spinach and add it to a medium bowl. Add the ricotta, mozzarella, Parmigiano-Reggiano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and set aside.
• Lay the sliced bread on a clean work surface. Coat the top of each slice with butter. Heat a large skillet over medium heat. Lay 4 of the slices in the skillet, butter-side down. Scoop about 1/3 cup of the ricotta mixture onto each slice. Spread the mixture evenly to cover the whole slice, then top with the other slices of bread, butter-side up. Cook until the first side is golden and toasted, 2 to 3 minutes. Carefully flip the sandwiches and cook until the bread is toasted and the cheese is melty, an additional 2 to 3 minutes.
• Transfer the sandwiches to a clean work surface and let them cool for 1 minute before slicing.

GRILLED CHEESE WITH SPINACH-AND-TOMATO SAUCE

Steps:

• In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, tomatoes, salt and pepper. Simmer for 5 minutes. Add the spinach and simmer until the spinach wilts and the sauce thickens, about 5 minutes longer. Cover to keep warm.
• Top 4 slices of the bread with mozzarella. Spoon some of the spinach mixture over each, spreading the spinach to the edges of the bread. Sprinkle the goat cheese over the spinach and top with the remaining bread slices.
• In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Cook two of the sandwiches, turning once, until the cheese melts and the bread is golden, about 4 minutes in all. Repeat with the remaining 1 tablespoon of oil and the other two sandwiches, keeping the first batch of sandwiches warm on a baking sheet in a 200°F oven.

SPINACH TOMATO & BACON GRILLED CHEESE

Steps:

• Melt butter over med-high heat in a non-stick skillet.
• Add spinach to butter and sautee until it begins to wilt then remove from pan and set aside. (I usually set it on a paper towel covered plate so the paper towel can soak up the extra moisture from the butter. If not the sandwich might be somewhat soggy).
• Add tomato slices to butter and sautee until they begin to soften then remove from skillet and set aside. (I also set these on a paper towel covered plate with the spinach for the same reason.).
• Wipe skillet clean with a paper towel.
• Spread 1/2 tablespoon of mayonnaise on one side of each slice of bread and place mayonnaise side down in the skillet over med-high heat.
• Top each slice of bread with one slice of cheese.
• Then on one of the slices of cheese topped bread place bacon, spinach, and tomato slices and top with the other slice of bread.
• Sautee in skillet, turning, until golden brown on both sides and cheese begins to melt.
• Serve with tomato soup or just a la carte.
• * Note: DO NOT USE LOW FAT/FAT FREE MAYO or MIRACLE WHIP! It will not brown correctly and it tends to be greasy! You must use regular full fat mayo. Watch this very closely it browns very quickly using the mayonnaise instead of butter on the outside.