Raise your hand if you’re a kid at heart.
Me, me, me!I think the photo is from Camp Wai Lani summer session 2003? I can’t remember exactly, but I must have been about 10 years old.
Grilled cheese was one of my all-time favorite meals as a kid, along with Kraft Macaroni and Cheese, cheese hot dogs, scrambled eggs, chicken nuggets, pasta, Cosmic Brownies and Pop-Tarts.
Even though I’m 20 years old and no longer eat many of the above-listed foods, I still love a good gooey sandwich. The grilled cheeses of my childhood were made with two slices of potato or whole-wheat bread; two tablespoons Country Crock Spread; and two slices Kraft American cheese. However, I tend to be more adventurous with my grilled cheese fillings these days.
Introducing . . .
Spinach-Mozzarella Grilled Cheese
Let’s just say working at Panera Bread this summer definitely improved my sandwich-making skills.
A hot, melted reminder of childhood 🙂
Difficulty: A bit more effort is required compared to the traditional sandwich, but it’s not hard at all.
Total Preparation and Cook Time: 10-12 minutes
- One 100% Whole-Wheat Arnold Sandwich Thin
- Two large handfuls baby spinach
- 1/4 teaspoon minced garlic
- 1/2 Roma tomato, cut into four slices
- Dash of pepper
- Dash of tomato basil garlic seasoning
- 1 1/2 ounces fresh mozzarella, sliced (I used BelGioioso)
- Two ounces (1/8 cup) shredded Italian-style cheese mixture (I used Winn Dixie’s variety)
- 1/8 cup diced red onion
- Cooking spray (I used Pam’s Olive Oil spray)
- Apply cooking spray to a small pan, place on stove and heat at a medium-low setting.
- Place spinach and garlic in pan and stir until spinach has wilted, about three to four minutes.
- Remove spinach from pan and set aside.
- Split the sandwich thin and arrange tomato slices on bottom half. Top with pepper and tomato basil garlic seasoning.
- Arrange the remaining ingredients in this order: mozzarella; diced onion; spinach; Italian-style shredded cheese; and top slice of the sandwich thin.
- Spray pan again and be sure stove is still set at a medium-low heat.
- Place sandwich in the pan and heat until underside is golden brown, about four to five minutes.
- Carefully flip the sandwich and heat other side until golden brown.
- Serve with your favorite pasta sauce for dipping and/or baby carrots and bell pepper slices for dipping into hummus.
- Do you have a favorite big-kid grilled cheese recipe? If so, please share it with me. 🙂
- What is your favorite grilled cheese side dish? (Mine is still Campbell’s Tomato Soup made with half a can of water and half a can of fat-free milk.)
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You may also be interested in:
- Grilled Bacon and Buffalo Mozzarella Sandwiches with Hass Avocado Recipe (avocadocentral.com)
- Belly Bound: Spinach Artichoke Grilled Cheese (thevagrinda.wordpress.com)
- Hawaiian Grilled Cheese (tastespotting.com)
- Turkey and White Cheddar with Caramelized Onion & Grape Grilled Cheese (foodiecrush.com)
- Avocado Grilled Cheese (A Turtle’s Life for Me)