Spinach & Feta Grilled Cheese Recipe

Prepare spinach

Warm a small nonstick skillet over medium heat and add 1/2 tsp olive oil. Add the baby spinach and sauté just until wilted, about 45–60 seconds. If using, add the 1/4 tsp minced garlic during the last 10 seconds. Remove from heat, season with 1/8 tsp salt and 1/8 tsp black pepper, and set aside on a plate to cool slightly.

Assemble cheeses and fillings

In a small bowl combine shredded white cheddar (1/2 cup) and crumbled feta (1/4 cup). Pat the wilted spinach gently with a paper towel to remove excess moisture. On one slice of sourdough, layer half of the cheese mixture, then top with the wilted spinach (spread evenly), then the roasted red pepper slices (1/4 cup), and finish with the remaining cheese mixture on top. Place the other slice of sourdough on top to form a sandwich.

Butter the bread

Spread the unsalted butter evenly on the outside faces of both bread slices (total 1.5 tbs). Use softened butter for easy spreading.

Grill the sandwich

Heat a skillet or griddle over medium-low to medium heat. Place the sandwich buttered side down in the skillet. Press gently with a spatula or a flattened pan for even contact. Cook 3–4 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip the sandwich and cook the second side another 3–4 minutes, pressing occasionally, until golden and cheese is fully melted. If the bread is browning too fast before the cheese melts, lower the heat and cover the skillet for 1–2 minutes to trap heat and finish melting.

Rest and serve

Transfer the grilled sandwich to a cutting board and let rest 1 minute. Slice in half diagonally or down the middle. Serve immediately while hot so the cheese is gooey.