Pesto & Spinach Grilled Cheese
Recipe by Julie Deily, The Little Kitchen
Makes two sandwiches
- 4 slices of sourdough bread (at least day old bread is best)
- 3 to 4 teaspoons spreadable butter
- 1 Tablespoon pesto (store bought or homemade)
- 4 to 5 ounces fresh mozzarella, sliced
- 1/2 cup packed fresh baby spinach
- 1 jar Soup for Good Tomato Basil Soup
- Spread butter on the 4 slices of bread. Flip the bread so the butter side is touching the other butter side for each sandwich (makes it easy to prep!).
- Spread 1/2 tablespoon of pesto on one side of each sandwich (opposite of the buttered side).
- Add 3 to 4 ounces sliced fresh mozzarella on the pesto side of each sandwich. Tear the sliced cheese to fit on the bread.
- Add baby spinach (pile on top of the bread), tearing off stems and tearing any large pieces (so it’s easy to eat).
- Tear the rest of the fresh mozzarella into pieces and add on top of the spinach.
- Place the buttered side down of sandwich (with the fillings) in a nonstick skillet. Place the other side of the sandwich with the buttered side up.
- Turn heat on medium high. You’ll need to let the pan heat up. Cook the sandwich on the first side for 5 to 6 minutes, watching carefully because you don’t want the sandwich to burn.
- Flip over and cook for 3 to 4 minutes. Flip over and cook on the other side if necessary. The sandwich is done once the mozzarella is melted, the spinach is cooked and the bread is golden brown and crispy to your liking.
- Heat soup up in a sauce pan on the stove at medium heat, covered. Serve with sliced grilled cheese sandwiches. The sandwiches taste great dipped in the tomato basil soup!
A Spoon Full of Hope Recipe Contest
The Pesto & Spinach Grilled Cheese recipe was submitted by Julie Deily, The Little Kitchen for our first A Spoon Full of Hope recipe contest.
The recipe was judged on taste, presentation and ease of implementation. Second Harvest Food Bank's culinary student, Alex, recreated it in our kitchen. Below are some photos of him in the Darden Foundation Community Kitchen at Second Harvest Food Bank of Central Florida during the fall of 2019.