A few weeks ago my daughter and I were flipping through a children's cookbook and stumbled across a recipe for "french grilled cheese." Since grilled cheese sandwiches are currently in the top 5 favorite things she likes to eat, the little lady insisted that we make them right away.
I thought it would be fun to add a bit more grown-up flavors to my husband's and mine's sandwich so I rummaged around in the kitchen and found the sun-dried tomatoes that I had bought for my bakery-knock-off Sun-dried Tomato Artisan Bread. I also pulled out the spinach because while I'm pregnant I try to sneak it into as many things as possible to keep my dark green veggie intake high. Soup, smoothies, eggs, sandwiches, it's all fair game.
All you need is provolone cheese, chopped spinach and chopped sun-dried tomatoes. You could also add some mushrooms or purple onion if you want. I like it fairly simple though to let the tomato flavor really come through.
Just assemble your sandwich, brush the outer sides of the bread with either olive oil or butter and then throw it in a hot skillet or onto your panini press. Toast until the cheese is gooey and the bread is golden brown.
If you're inner child is craving a grilled cheese sandwich, you should try this grown-up version. I'm a huge fan.
Sun-dried Tomato and Spinach Grilled Cheese
8 slices french or ciabatta bread
8 slices provolone cheese
1/4 cup chopped sun-dried tomatoes
2/3 cup chopped baby spinach
olive oil or butter
Heat a skillet or panini press to medium heat. Layer cheese, tomatoes, and baby spinach on a slice of bread. Top with another slice of bread and drizzle olive oil or brush butter onto the outer sides of bread. Place the sandwiches on the hot pan or press and toast until golden brown and the cheese has melted.