Grilled Cheese and Spinach Sandwich

Who doesn’t love a good grilled cheese sandwich oozing with gooey cheese? If you are one of the rare people that raised your hand, keep reading because this sandwich will transform your idea of the traditional grilled cheese. By adding chopped spinach, the childlike sandwich grows into adulthood. It’s still oozing with cheese but with a full serving of spinach this grilled cheese takes its seat at the grown up table!

Begin by cooking the frozen spinach until well heated. Once cooked, drain all the liquid from the spinach. I use the back of a spoon and push the spinach around until it has no liquid left (very important step or you’ll have a soggy sandwich…). Next, stir in the salt, pepper and red pepper flakes if you’re adding them. Lastly, add the shredded cheese and incorporate it into the spinach. Now the tricky part: place one bread slice butter side down in the skillet and load the spinach and cheese mixture on top. It takes a bit of finesse to get it all on the bread but pile it on! Top with the other piece of buttered bread, put a lid on top to help melt the cheese and cook over medium heat. The key here is to let the cheese melt enough so when you flip the sandwich all your filling doesn’t come out….so be patient, let the cheese melt. When you’re ready to flip the sandwich, use your spatula to “smoosh” the sandwich down before flipping, helping the filling to stay inside. Grill the bread to your desired crispiness.  

Ingredients:

• 1 cup frozen spinach
• pinch or two of salt and black pepper
• pinch of red pepper flakes, optional
• 1/2 cup loosely packed shredded cheese*
• 2 pieces of bread, each buttered on one side

*For your cheese selection, you can shred whatever is your favorite go to grilled cheese choice. However, I find it very convenient to use the packaged shredded cheese from the grocery store — saves a big step and there are so many options to choose from!

Tips for Success

I cannot say it enough. Getting the water out of the spinach is the secret to this sandwich. Pressing with a spoon works, but if you want to be extra sure, let the cooked spinach cool for a few minutes, wrap it in a clean kitchen towel and twist it over the sink. You will be amazed how much liquid comes out. Dry spinach means crispy bread and a filling that holds together.

• Butter to the edges. Spread soft butter all the way to the crust so the whole slice turns golden.
• Keep the heat at medium. If the pan is too hot, the bread will burn before the cheese has a chance to melt.
• Use the lid. Trapping a little heat melts the cheese faster, which is what glues the filling in place.
• Let it rest a minute. After it comes out of the pan, give the cheese a moment to set before you slice it.

Ingredient Swaps and Variations

Fresh spinach works too. Use about 3 or 4 big handfuls, wilt it in the skillet, then squeeze it dry the same way. Cheddar, mozzarella, Swiss, Monterey Jack and Gruyere all melt beautifully, and a blend of two cheeses is even better. A little crumbled feta mixed in gives it a spanakopita kind of flavor. For a heartier sandwich, add a few slices of tomato or some sauteed mushrooms. Sourdough or a sturdy whole grain bread holds up best to all that filling.

What to Pair It With

Is there anything better than grilled cheese with a bowl of tomato soup? I love it with my tomato basil bisque, but any creamy soup is wonderful. On warmer days, I serve it with a crisp green salad or some fresh fruit.

Storage

Grilled cheese is truly best right out of the pan. You can make the spinach and cheese filling ahead, though, and keep it in a covered container in the refrigerator for up to 3 days. When you are hungry, just butter the bread, pile on the filling and grill. Leftover cooked spinach that you do not use keeps for 3 to 5 days.

Frequently Asked Questions

How do I keep the filling from falling out?

Melt the cheese well before flipping and press the sandwich gently with your spatula first. A wide spatula makes flipping much easier.

Can I make it in a panini press?

Yes! The press keeps everything inside and gives you nice grill marks. Cook until the cheese is melted and the bread is golden.

Mandy

Grilled Cheese and Spinach Sandwich

A grown up grilled cheese packed with well drained spinach, melty shredded cheese and a pinch of red pepper flakes, grilled until crispy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 1 sandwich

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup frozen spinach
• 1 to 2 pinches salt and black pepper
• 1 pinch red pepper flakes optional
• 1/2 cup shredded cheese loosely packed, your favorite
• 2 slices bread each buttered on one side

Method

 

1. Cook the frozen spinach until well heated.
2. Drain all the liquid from the spinach, pressing it with the back of a spoon until no liquid is left.
3. Stir in the salt, pepper and red pepper flakes, if using.
4. Add the shredded cheese and mix it into the spinach.
5. Place one slice of bread butter side down in a skillet and pile the spinach and cheese mixture on top.
6. Top with the second slice of bread, butter side up.
7. Cover with a lid and cook over medium heat until the cheese melts enough to hold the filling together.
8. Press the sandwich down with a spatula, then flip it.
9. Grill until the bread reaches your desired crispiness.

Notes

Packaged shredded cheese is a convenient shortcut and comes in lots of varieties.