Green Grilled Cheese Sandwich

A warm bowl of soup and a hardy sandwich is one of my favorite ways to brighten up a cold, dreary day. This is my grilled cheese recipe. I added some greens, pesto and fresh tomatoes,  because we can all use some vegetables to help us digest cheese.
This sandwich is rich and decadent. Serve it up with a bowl of tomato soup. The acidity of the soup with the creamy cheese and pesto create a more balanced plate. Be sure to dip the sandwich in your soup because otherwise, what are we even doing here.
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 4 slices of sourdough bread or any good rustic bread of your choice
  • 1 small tomato thinly sliced
  • 1 cup mozarella
  • 1 cup fresh organic spinach, chopped
  • 1 tbsp pesto, be generous
  • salt and pepper

Instructions
 

  • Place tomato slices on a kitchen towel or paper towel and season with salt and pepper. This will cause the tomatoes to lose some of their excess liquid.
  • In a mixing bowl, mix the shredded cheese, fresh spinach and pesto. It should be sticky and clump together. Add more pesto, if needed. Stuff the mixture into two slices of bread. Add a couple seasoned tomato slices to each sandwich.
  • Place the sandwiches in a panini press or grill and grill until bread is nicely toasted and cheese is melted. Enjoy them while they are hot.

Notes

Grilled cheese goes well with tomato soup, so here is my Classic Tomato Soup. to accompany this sandwich. 
You can double or triple the cheese, spinach and pesto mixture and store it in the fridge for a couple of days. It’s nice to have it mixed up and ready to go to make sandwiches on a cold and rainy week. 
Keyword spinach, tomato, grilled cheese