My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (186g)

Recipe makes 1 servings

Calories 328
Calories from Fat 166 (50%)
Amount Per Serving %DV
Total Fat 18.5g 28%
Saturated Fat 5.7g 28%
Monounsaturated Fat 7.4g
Polyunsaturated Fat 4.4g
Trans Fat 0.0g
Cholesterol 13mg 4%
Sodium 883mg 36%
Potassium 570mg 16%
Total Carbohydrate 31.5g 10%
Dietary Fiber 3.1g 12%
Sugars 3.6g
Protein 10.3g 20%

detailed view...

how is this calculated?

Grilled Cheese with Spinach and Tomato

Recipe #56819 | 16 min | 5 min prep | add private note

By: love4culinary
Mar 21, 2003

This is a wonderful sandwich!! I was making myself a grilled cheese sandwich about a week ago, and decided to get a little creative with it. It came out spectacular. This is a nice change from your average grilled cheese AND DONT BE AFRAID TO TRY IT! Even if you dont like spinach, try the sandwich.. its great!!!

SERVES 1 (change servings and units)

Ingredients

Directions

  1. 1
    spray frying pan with cooking spray.
  2. 2
    Turn stove on to medium heat, and add tomatoes to outside edges of pan, and add spinach to center.
  3. 3
    Sprinkle salt and garlic over the vegetables.
  4. 4
    Toss spinach frequently, and turn tomatoes over after a minute or so.
  5. 5
    cook tomato just until it gets a little soft, but do not wait until it gets mushy.
  6. 6
    Cook spinach until slightly wilted.
  7. 7
    Take both out when they are done and set aside.
  8. 8
    Wipe pan out with towel, and heat on medium.
  9. 9
    Butter one piece of bread as you would for a regular grilled cheese sandwich.
  10. 10
    Put bread in pan, and place cheese on top and then place spinach and tomato on top of the cheese.
  11. 11
    Allow to heat.
  12. 12
    Butter the other piece of bread, and fry sandwich until nicely browned on both sides.
  13. 13
    Remove and Serve!

Questions about this recipe?

Spot an error in this recipe?

Featured Reviews for This Recipe

From: Kyene

On Jan 9, 2009

Yummy! I also put mine in the oven just for health's sake. Oh, and I added some fresh basil and spicy mustard. Very tasty lunch!

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Chef #184530

    On Jan 24, 2007

    Yum! I followed the recipe with only minor changes: I used vegetarian Old Style Cheddar, eight spinach leaves - next time I'll use more - four small slices of vine-ripened tomatoes, and added cracked black pepper. Instead of buttering the bread I melted some butter in the pan, dropped both bread slices in, topped one slice with the filling, then placed the other slice on top. Will make again!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: ms_bold

    On Apr 19, 2008

    I have often made another recipe that combines chopped spinach with shredded cheese for grilled cheese. It is one of my favorites. Sauteing the spinach with garlic is even better. I skipped cooking the tomatoes before adding them to the sandwich and probably used double the amount of baby spinach. On multi-grain bread, this was fabulous.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • From: gretchengr

    On Jul 20, 2004

    Be still my heart. I have always loved grilled cheese and tomato sandwiches. This elevates the common gcs to super-star status. I used swiss cheese because that is my fav. Thanks. This is my new guitly pleasure.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 13 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved