Grilled Cheese With Spinach And Tomato Sauce Recipes

GRILLED TOMATO AND CHEESE

Steps:

• Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
• Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

GRILLED COD WITH SPINACH AND TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
• Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

GRILLED CHEESE AND TOMATO SANDWICHES

Steps:

• Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
• Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
• Cook until lightly browned on one side. Flip over and cook until cheese is melted.

BASIL-TOMATO GRILLED CHEESE

Steps:

• On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread. , In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich. , In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.

GRILLED CHEESE WITH SPINACH & TOMATO

Steps:

• spray frying pan with cooking spray.
• Turn stove on to medium heat, and add tomatoes to outside edges of pan, and add spinach to center.
• Sprinkle salt and garlic over the vegetables.
• Toss spinach frequently, and turn tomatoes over after a minute or so.
• cook tomato just until it gets a little soft, but do not wait until it gets mushy.
• Cook spinach until slightly wilted.
• Take both out when they are done and set aside.
• Wipe pan out with towel, and heat on medium.
• Butter one piece of bread as you would for a regular grilled cheese sandwich.
• Put bread in pan, and place cheese on top and then place spinach and tomato on top of the cheese.
• Allow to heat.
• Butter the other piece of bread, and fry sandwich until nicely browned on both sides.
• Remove and Serve!

SPINACH RICOTTA GRILLED CHEESE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, spinach and scant 1/2 teaspoon salt. Saute until the spinach has completely wilted. Transfer the spinach to a strainer set over a bowl. Cool to room temperature. When the spinach is cool enough to handle, squeeze out as much liquid as possible.
• Roughly chop the spinach and add it to a medium bowl. Add the ricotta, mozzarella, Parmigiano-Reggiano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and set aside.
• Lay the sliced bread on a clean work surface. Coat the top of each slice with butter. Heat a large skillet over medium heat. Lay 4 of the slices in the skillet, butter-side down. Scoop about 1/3 cup of the ricotta mixture onto each slice. Spread the mixture evenly to cover the whole slice, then top with the other slices of bread, butter-side up. Cook until the first side is golden and toasted, 2 to 3 minutes. Carefully flip the sandwiches and cook until the bread is toasted and the cheese is melty, an additional 2 to 3 minutes.
• Transfer the sandwiches to a clean work surface and let them cool for 1 minute before slicing.

GRILLED CHEESE WITH SPINACH-AND-TOMATO SAUCE

Steps:

• In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, tomatoes, salt and pepper. Simmer for 5 minutes. Add the spinach and simmer until the spinach wilts and the sauce thickens, about 5 minutes longer. Cover to keep warm.
• Top 4 slices of the bread with mozzarella. Spoon some of the spinach mixture over each, spreading the spinach to the edges of the bread. Sprinkle the goat cheese over the spinach and top with the remaining bread slices.
• In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Cook two of the sandwiches, turning once, until the cheese melts and the bread is golden, about 4 minutes in all. Repeat with the remaining 1 tablespoon of oil and the other two sandwiches, keeping the first batch of sandwiches warm on a baking sheet in a 200°F oven.

GRILLED CHEESE WITH TOMATO

Steps:

• Spread butter on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.