Spinach, Onion, & Mozzarella Recipe

Slice and measure

Thinly slice the red onion into half-moons until you have about 1/2 cup. Rinse and dry the baby spinach leaves and measure out 2 cups. Shred mozzarella (or use pre-shredded) to yield 1 cup.

If using pickles or additional meats, slice pickles thinly and set aside. Arrange the mozzarella and other add-ins on a plate for easy assembly.

Garlic butter

In a small bowl, combine the softened butter, minced garlic, 1/4 tsp black pepper, and 1/4 tsp salt (reserve the remaining salt for seasoning spinach if desired). Mix until smooth.

Prepare bread

Slice the ciabatta rolls in half horizontally. Spread the garlic butter evenly on the outside cut faces of both top and bottom halves.

Heat a skillet or griddle over medium heat. Add the olive oil and place the rolls, buttered side down, onto the hot surface. Toast for 2–3 minutes until golden and crisp. Remove and set aside, buttered sides up.

Sauté onions

In the same skillet over medium heat, add a light spray or 1 tsp oil if pan is dry. Add the thinly sliced red onion and 1/2 tsp dried oregano. Sauté for 4–5 minutes until softened and starting to caramelize. Season with 1/4 tsp salt and a pinch of pepper. Transfer onions to a bowl.

Wilt spinach

Add the measured spinach to the hot skillet with a small splash (about 1 tbs) of water or a drizzle of olive oil. Toss for 1–2 minutes until just wilted. Season lightly with the remaining salt and a pinch of pepper. Remove from heat and combine with the sautéed onions.

Mix Dijon mustard and mayonnaise together in a small bowl. Spread the mustard-mayo mixture evenly on the cut (inside) faces of both toasted roll halves.

On the bottom half of each roll, layer half of the shredded mozzarella, then divide the wilted spinach and sautéed onion mixture evenly on top of the cheese. If using ham or roasted pork, add those slices next. Add pickles if desired, then top with the remaining mozzarella.

Place the top half of the roll over the fillings, pressing gently to compact.

Press and melt

Return the assembled sandwich to the skillet, buttered exterior down. Place a heavy pan or a sandwich press on top to press it lightly (or use a spatula and press). Cook over medium-low heat for 2–3 minutes, then carefully flip and press the other side for another 2–3 minutes until the cheese is melted and bread is crisp and golden.

Remove from skillet, let rest 1 minute, slice in half, and serve immediately. Add hot sauce to taste if desired.