Grilled Cheese With Spinach Tomato Recipes
GRILLED CHEESE AND TOMATO SANDWICHES
Grilled Cheese and Tomato Sandwiches are so easy and delicious, perfect for that lunchtime fix. Perfectly melted cheese surrounding a juicy tomato inside with toasted whole grain bread outside, make this sandwich the ultimate comfort food.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
- Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
- Cook until lightly browned on one side. Flip over and cook until cheese is melted.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 25.7 g, Cholesterol 59.5 mg, Fat 21.1 g, Fiber 4.6 g, Protein 21.6 g, SaturatedFat 12.4 g, Sodium 573.6 mg, Sugar 5.2 g
SPINACH TOMATO & BACON GRILLED CHEESE
I can't think of anything better than a grilled cheese and a cup of tomato soup. This is just a little different version. PLEASE DO NOT USE LOW FAT MAYO, FAT FREE MAYO OR MIRACLE WHIP IN THIS RECIPE. IT WILL NOT TURN OUT CORRECTLY!! You have to use regular mayo.
Provided by Lacy S.
Categories One Dish Meal
Time 8m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 7
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.
GRILLED CHEESE WITH SUN DRIED TOMATO SPINACH RECIPE
Make lunch extra special with this flavorful and loaded grilled cheese sandwich piled on high with 3 kinds of cheese, sun-dried tomatoes, and spinach.
Provided by Elsie Perkins
Categories Sandwich
Yield 2
Number Of Ingredients 10
Steps:
- In a bowl stir together provolone, ricotta, parmesan, and garlic. Season with salt and pepper to taste, set aside.
- In a medium pot bring ½-inch water to a boil then place a steamer basket in the pot.
- Add in spinach, cover with the lid and let steam for about 1 to 2 minutes until just wilted.
- Transfer spinach to paper towels and fold paper towels over spinach to remove excess moisture.
- Butter both sides of bread slices with 1 teaspoon butter.
- On 2 slices of bread, evenly layer spinach and basil.
- Then layer over ricotta mixture and sprinkle and lightly press sun dried tomatoes into ricotta mixture.
- Top with remaining slices of bread.
- Heat a large non-stick skillet over medium-low heat.
- Add sandwiches, cover, and cook for about 4 to 6 minutes until golden brown on the bottom.
- Flip and continue to cook for about 2 minutes longer until golden brown on the bottom and cheese has melted through.
- Serve immediately. Enjoy!
Nutrition Facts : ServingSize 1, Calories 543.2 Calories, Carbohydrate 35.7 g, Cholesterol 90.8 mg, Fat 34.1 g, Fiber 4.2 g, Protein 25.5 g, SaturatedFat 20.8 g, Sodium 820.0 mg, Sugar 5.9 g, TransFat 0.6 g, UnsaturatedFat 9.0 g
GRILLED CHEESE WITH SPINACH & TOMATO
This is a wonderful sandwich!! I was making myself a grilled cheese sandwich about a week ago, and decided to get a little creative with it. It came out spectacular. This is a nice change from your average grilled cheese :-) AND DONT BE AFRAID TO TRY IT! Even if you dont like spinach, try the sandwich.. its great!!!
Provided by love4culinary
Categories Lunch/Snacks
Time 16m
Yield 1 serving(s)
Number Of Ingredients 7
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!
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GRILLED CHEESE {WITH SUN DRIED TOMATOES RICOTTA AND …
From cookingclassy.com
Estimated Reading Time 4 mins
- In a bowl stir together provolone, ricotta, parmesan and garlic. Season with salt and pepper to taste, set aside.
SPINACH AND TOMATO GRILLED CHEESE | HEALTHY SCHOOL …
From healthyschoolrecipes.com
Estimated Reading Time 2 mins
- Weigh cheddar and mozzarella cheeses, then add to a large bowl or container. Add Italian seasoning to cheeses and toss to mix evenly.
- Weigh, then rinse tomatoes under running water. Using a tomato scoop, remove the stem core. Cut into ¼ inch slices. As an option, cut tomato in half, then into ¼ inch slices.
GRILLED CHEESE WITH SPINACH-AND-TOMATO SAUCE - …
From delish.com
Estimated Reading Time 2 mins
- Simmer for 5 minutes. Add the spinach and simmer until the spinach wilts and the sauce thickens, about 5 minutes longer.
SPINACH FETA GRILLED CHEESE - BUDGET BYTES
From budgetbytes.com
Estimated Reading Time 6 mins
- Mince the garlic and add it to a skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or until it begins to soften. Add the frozen spinach, turn the heat up to medium, and cook for about 5 minutes, or until heated through and most of the excess moisture has evaporated away. Season lightly with salt and pepper.
- Cut the rolls in half. Add about 1/4 cup of shredded mozzarella and 1/2 oz. of feta to the bottom half of each roll. Divide the cooked spinach between the two sandwiches, then top with a pinch of red pepper flakes, plus 1/4 more shredded mozzarella on each.
- Place the top half of the ciabatta roll on the sandwiches and transfer them to a large non-stick skillet. Fill a large pot with a few inches of water to create weight, then place the pot on top of the sandwiches to press them down like a panini press. Turn the heat on to medium-low and cook until the sandwiches are crispy on the bottom. Carefully flip the sandwiches, place the weighted pot back on top, and cook until crispy on the other side and the cheese is melted. Serve warm.
MEDITERRANEAN GRILLED CHEESE SANDWICH - COOKING CLASSY
From cookingclassy.com
Estimated Reading Time 2 mins
- Heat 1 tsp olive oil in a non-stick 10-inch skillet over medium-high heat. Once hot, add garlic and spinach and saute until spinach begins to wilt, about 30 seconds. Remove from heat, stir in basil and set aside. To assemble sandwich, spread Mozzarella and Feta cheese over one slice of bread into an even layer. Layer tomatoes in a single layer over cheese. Spread spinach mixture over tomatoes then sprinkle olives and red onions over tomatoes. Season with freshly ground black pepper and top with remaining slice of bread.
- Spread 1 tsp olive oil evenly over skillet, add sandwich and heat over medium-low heat. Cook until bottom is golden brown, about 3 - 4 minutes, then remove sandwich from pan. Spread remaining 1 tsp olive oil evenly along skillet, carefully rotate sandwich to opposite side and return to pan over medium-low heat. Cover skillet with lid and cook until bottom is golden brown, about 2 - 3 minutes. Serve immediately.
GRILLED CHEESE AND SPINACH SANDWICH - EAT GOOD 4 LIFE
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Servings 4Total Time 10 mins
GRILLED CHEESE WITH BABY SPINACH - MARLA MERIDITH
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VEGAN FETA GRILLED CHEESE WITH SPINACH - PLANT POWER …
From plantpowercouple.com
Estimated Reading Time 8 mins
- Spread a layer of butter on all four slices of bread. Turn one slice over (buttered side down) and place a slice of vegan feta on top. Top that with a thin even layer of the defrosted spinach. Place another thin slice of vegan feta on top of that and finish it with a second piece of buttered bread. You want both buttered sides to be facing out.
- Heat a medium non-stick skillet on medium heat and, once hot, carefully place the sandwich in it. Sprinkle with a pinch of ground black pepper, cover the skillet, and cook for about 1 minute. You want the feta to be slightly melty before flipping because this will help the sandwich stay together in the flip (KEY!). Use a large spatula to gently press down on the sandwich and then carefully flip it. Sprinkle this side with another pinch of black pepper and cook uncovered for another 1 minute or until the bread is beautiful and golden browned.
- Place this sandwich on a paper towel, carefully wipe or rinse out the skillet, and repeat this process with the second sandwich. Of course, if you’re a grilled cheese pro and have a big enough skillet, feel free to make both at once!
SPINACH DIP GRILLED CHEESE | GIADZY
From giadzy.com
Estimated Reading Time 4 mins
- Heat a large skillet over medium heat. Add the oil, garlic, red pepper flakes and 1/4 teaspoon salt. Cook stirring often, for 2 minutes or until fragrant and the garlic is just beginning to brown. Add the spinach and remaining salt and cook an additional 2 minutes or until the spinach is wilted. Drain in a strainer squeezing out any excess liquid. Allow to cool slightly for about 5 minutes or until cool enough to handle. Roughly chop the spinach and set aside. Wipe out the pan with a paper towel and set aside.
- Lay out 4 slices of bread. Sprinkle each slice of bread with 1/2 cup mozzarella cheese. Divide the spinach evenly over the slices. Place the remaining slices of bread on top. Spread the top slices of bread evenly with half of the butter or mayonnaise. Sprinkle each buttered sandwich with 1 tablespoon parmesan cheese.
- Heat the large skillet over medium low heat. Add the sandwiches to the hot pan, butter and cheese side down. You may have to do this in two batches. Cover the sandwiches with a lid slightly smaller than the pan so you can press down on the sandwiches. Allow to cook for 3 to 4 minutes or until golden brown and crispy and the mozzarella is beginning to melt. Remove the lid and butter and cheese the top pieces of bread. Flip the sandwiches and cook an additional 3 minutes or until the bread is golden brown and crispy and the cheese is melted. Remove from the pan and allow to sit for 3 minutes before slicing in half and serving warm. Continue with remaining sandwiches if cooking in batches.
CREAMED SPINACH GRILLED CHEESE SANDWICH - SIMPLY …
From simply-delicious-food.com
4/5 Estimated Reading Time 3 mins
- Chop the spinach then place in a warm pan. Add the feta cheese and cream and allow to simmer for 5-6 minutes until the cream has reduced.
CAPRESE GRILLED CHEESE SANDWICH - FEASTING AT HOME
From feastingathome.com
Estimated Reading Time 3 mins
- Make Arugula Pesto: Place garlic, almonds, basil and arugula in the food processor and pulse until finely chopped. Add olive oil, lemon juice, salt and pepper. Pulse until combined, scraping down sides as necessary. (This recipe is intentionally a little salty and quite lemony if tasted on its own. It’s meant to flavor the sandwich, or could be tossed with pasta, or even mixed with a little mayo (or veganaise) for a flavorful sandwich spread.)
- Layer fresh mozzarella, tomatoes and arugula pesto between two slices of bread. Heat 1 T butter and 1 T olive oil in a heavy bottom oven proof skillet. Lightly crisp and brown each side, then place in the hot oven. Bake until cheese is completely melty, about 10 minutes.
GRILLED CHEESE WITH SPINACH-AND-TOMATO SAUCE RECIPE ...
From myrecipes.com
- 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° oven.
- Wine Recommendation: Here's another opportunity to try an unusual wine: Saumur-Champigny, a vibrant, fruity red from the Loire Valley of France. Made from cabernet franc, it has a wonderful strawberry aroma and enough tannin to stand up to the cheese.
GRILLED CHEESE WITH SPINACH-AND-TOMATO SAUCE RECIPE ...
From foodandwine.com
- 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° oven.
GRILLED CHEESE WITH SPINACH-AND-TOMATO SAUCE RECIPE ...
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- Add the spinach and simmer for about 5 minutes longer until the spinach wilts and the sauce thickens. Cover to keep warm.
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- Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add garlic to pan; sauté 1 minute. Add spinach and arugula; stir until wilted. Remove spinach mixture from pan. Return pan to medium-high heat. Add bacon; cook until crisp. Remove bacon.
- Top 4 bread slices evenly with cheeses, bacon pieces, spinach mixture, and the remaining 4 bread slices.
- Heat pan over medium heat. Add sandwiches to drippings in pan; weigh down with a plate. Cook 2 minutes on each side.
MOZZARELLA AND FETA PITA GRILLED CHEESE | THE ...
From themediterraneandish.com
- Sautee the Spinach. In a grill pan, heat 1 tablespoon extra-virgin olive oil over medium-high heat until shimmering. Add the spinach and cook for a couple of minutes, tossing, until wilted. Transfer the spinach to a plate for now and turn the heat off.
- Assemble the sandwiches. Open up the pita pockets (it helps to warm the pita so they don’t break when you open them). Spread the feta on the bottom followed by basil pesto. Spoon a bit of the wilted spinach on top. Add the mozzarella and sundried tomatoes.
- Grill the pitas. Heat the grill pan again over medium-high. Brush the pitas with extra virgin olive oil on both sides. Arrange the pita sandwiches in the heated pan, making sure they are all touching the hot pan. Cook for 1 to 2 minutes or so on one side, applying pressure on the top part of the sandwich with the back of a spatula, turn over and cook for another couple minutes, applying pressure again with your spatula, until the cheese is melted and the bread gains some beautiful char marks. Manage the heat to make sure the bread is well-crisped but not burned and the mozzarella is melted (you may need to cover the pan very briefly).
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