This Grilled Cheese Florentine is a hearty vegetarian sandwich jam packed with tender baby spinach, juicy fresh tomatoes, and thinly sliced red onion.
Every once in a while we take an unexpected turn here in our household. We venture down a path we haven't traveled before and, more often than not, we find something new and enjoyable along the way.
That's what I decided to do last Saturday for lunch. Take a different path.
Saturdays are almost always "work days" around here. It's the day we catch up on house work, yard work, and whatever else kind of work needs to be done that didn't get done during the week because we were, well...working.
And Saturday lunch is always a very casual, throw-together-whatever's-in-the-fridge kind of affair. Usually sandwiches. Sandwiches with lots of cold cuts and cheese. But last Saturday, I just wanted something different. Something quick and easy, but not the usual cold cuts.
I saw a recipe for Grilled Cheese Florentine months ago in a new cookbook, Welcome to Claire's, and have had it on my mind ever since. I just knew it would be fantastic. And I thought BeeBop would like it, too, even if there's not a speck of meat to be found. And I was right! He thought it was delicious.
This sandwich is piled so high with good-for-you and good tasting ingredients that you might not even realize that it's vegetarian. But if you did want to take it into carnivore territory, you could add a little sliced leftover rotisserie chicken. Yum.
How to Make Grilled Cheese Florentine
Start by combining the spinach, red onion, diced tomato, garlic, and mozzarella in a large bowl. Toss it all together until it's well combined. Drizzle on the olive oil, add a little salt and pepper, and toss again.
Now, spray a baking sheet with cooking spray and line up your bread. Top two of the slices with half each of the mixture. Really pile it up high and don't leave anything in the bowl!
Top those with the other two slices of bread and pop it in the oven for between 7 and 9 minutes or until the spinach has started wilting and the bread is browning.
Flip the sandwiches over and cook for another 3 or 4 minutes or until the second piece of bread has toasted.
Transfer each sandwich to a plate. Be sure to scoop up any of the filling that might have escaped in the oven and put that along side.
You'll want to serve these sandwiches with a knife and fork.
More Sandwich Recipes on Never Enough Thyme:
- Caprese Grilled Cheese Sandwich
- Pepperoni Pizza Grilled Cheese
- Tuna Melt
- Georgia BLT with Fried Green Tomatoes
- Grilled Buffalo Chicken Wrap
Meatless Sandwiches from Other Bloggers:
- Farmer's Lunch Sandwich from The Kitchn
- Guacamole Grilled Cheese Sandwich from Two Peas and Their Pod
- French Onion Soup Sandwiches from Joy the Baker
- California Sandwich from Ezra Pound Cake
- Chili Rellenos Sandwich from Taste of Home
- Grilled Tomato and Brie from Cooking Light
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Grilled Cheese Florentine
- 2 cups packed, washed and dried baby spinach
- ¼ medium red onion sliced very thinly
- 1 to mato diced (juices reserved)
- 1 small garlic clove minced finely
- 1 cup shredded mozzarella cheese
- 2 tsp extra virgin olive oil
- Salt and pepper to taste
- 4 slices whole grain bread
- Preheat the oven to 425.
- Combine the spinach, onion, tomato (and juices), garlic and mozzarella in a large bowl. Toss to combine.
- Drizzle with the olive oil, sprinkle with salt and pepper, and toss again.
- Spray a baking sheet with cooking spray (or line with parchment). Place two slices of bread on the cookie sheet and top each with half the spinach mixture. Place the second slice of bread on top.
- Bake for 7-9 minutes or until the spinach is wilted and the bread is toasted. Flip and cook another 3-4 minutes until toasted on the second side.
- Transfer to a plate and include any of the filling that has fallen out.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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