Sun-Dried Tomato & Spinach Grilled Cheese Melt

A delicious and savory grilled cheese sandwich featuring sun-dried tomatoes and fresh spinach, perfect for a quick meal with stretchy melted cheese and crispy golden bread.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 sandwiches

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

4 slices artisan or sourdough bread
2 tablespoons butter softened
1 cup mozzarella cheese shredded, or sliced fresh mozzarella
1/2 cup sun-dried tomatoes packed in oil, drained and sliced
1 cup baby spinach leaves
1 clove garlic minced
1 tablespoon olive oil or oil from sun-dried tomato jar
salt and pepper to taste
chili flakes or Italian herbs optional, pinch

Equipment

Small skillet for sautéing spinach
Large skillet or griddle for cooking sandwiches
Spatula

Method

Heat olive oil in a small skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add baby spinach to the skillet, season lightly with salt and pepper, and cook until just wilted, about 1-2 minutes. Remove from heat and set aside to cool for 2-3 minutes.
Spread softened butter generously on one side of each bread slice, making sure to reach the edges.
On the unbuttered side of two bread slices, layer about 1/4 cup mozzarella, the sautéed spinach, sliced sun-dried tomatoes, and another 1/4 cup of mozzarella.
Top with the second slice of bread, buttered side facing out.
Heat a large skillet or griddle over medium heat.
Cook sandwiches for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted through. Cover the pan for the last minute if needed to help cheese melt.
Slice in half diagonally and serve hot. The melted cheese should stretch beautifully with every bite.

Notes

For extra flavor, add a pinch of chili flakes or Italian herbs. Use fresh mozzarella for a creamier texture. Ensure the skillet is not too hot to avoid burning the bread before the cheese melts. Press gently with spatula while cooking for even browning. Let spinach cool for 2-3 minutes before assembling to prevent soggy bread.