So I broke my Huel diet last night on the most divine sandwich I’ve had in a long time. I didn’t feel much like cooking some elaborate meal so I opted for the tried and true grilled cheese sandwich. I usually put sliced tomato directly on a grilled cheese instead of making a side of tomato soup. Two birds, one stone. But alas, I had no tomato. I had no tomato soup. I didn’t even have any cheddar cheese. So as it goes with most tasty new recipes, last night’s sandwich was born of a combination of desire and improvisation. I bring to you the Spanakopita Grilled Cheese. You must try this!!!
Spanakopita Grilled Cheese
- 1 tablespoon softened butter
- 4 slices good-quality bread
- 1 clove garlic, sliced thin
- 2 tablespoons olive oil
- 1 shallot, sliced thinly
- One 10-ounce bag baby spinach, or 2 big handfuls
- Pinch salt and freshly cracked pepper
- 1 teaspoon chopped dill
- 2 ounces feta, crumbled
- 4 thin slices provolone cheese
- Preheat your panini press (you can make this on the stove top, but for next level sandwiches you really should invest in a panini press).
- Divide butter evenly between the four slices of bread, spread thinly on one side of each slice.
- In a medium skillet, heat olive oil over medium-high heat, add the garlic and shallot, and cook about 4 minutes, or until the garlic is golden-brown. Add spinach and salt and pepper, and cook for a few more minutes, until the spinach is wilted and most of the moisture is cooked out. Add dill and feta, turn off heat, and mix.
- Assemble the sandwiches by placing two slices of bread butter side-down on your press or pan, add one slice of provolone to each, then divide the spinach mixture in half and place half on each slice. Top with the remaining 2 slices of cheese and slices of bread, butter side-up.
- If using a panini press, put the lid down and cook for about 5 minutes, or until golden and bubbly. If using a pan, flip after about 5 minutes, then cook on the other side for 3 minutes. Enjoy!
Source: Alexandra V. Jones