Golden, buttery sourdough bread filled with melted mozzarella, tender sautéed spinach, and sweet roasted red peppers creates a flavorful twist on the classic grilled cheese. This comforting sandwich is both satisfying and packed with vibrant flavors.

Why You’ll Love This Recipe

This grilled cheese goes beyond the ordinary with its savory vegetable filling and herb seasoning. The combination of creamy melted cheese, earthy spinach, and sweet roasted red peppers offers a balance of taste and texture that elevates a simple sandwich into something special. It is quick to prepare, visually appealing, and perfect for lunch, dinner, or a light snack.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 slices sourdough bread
• 2 tbsp butter, softened
• 1 cup shredded mozzarella cheese
• ½ cup roasted red peppers, sliced
• 1 cup fresh spinach leaves
• 1 tbsp olive oil
• ½ tsp red pepper flakes (optional)
• ½ tsp dried oregano

directions

1. Heat olive oil in a skillet over medium heat. Add spinach and sauté for 1–2 minutes until wilted. Remove from heat.
2. Butter one side of each slice of bread.
3. On the unbuttered side of two slices, layer mozzarella cheese, sautéed spinach, and roasted red peppers. Sprinkle with oregano and red pepper flakes, if desired.
4. Top with the remaining slices of bread, buttered side facing outward.
5. Heat a skillet or griddle over medium-low heat. Cook sandwiches for 3–4 minutes per side, pressing gently, until the bread is golden and the cheese is fully melted.
6. Slice and serve warm.

Servings and timing

This recipe makes 2 sandwiches.
Preparation time: 5 minutes
Cooking time: 8–10 minutes

Variations

• Use provolone or cheddar instead of mozzarella for a different cheese flavor.
• Add sliced fresh tomatoes for extra juiciness.
• Use whole wheat or rye bread for a healthier base.
• Spread a thin layer of pesto on the bread before adding fillings.
• Add grilled chicken slices for extra protein.

storage/reheating

This sandwich is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 1 day. Reheat in a skillet over medium heat or in an air fryer to restore crispness. Avoid microwaving, as it may make the bread soggy.

FAQs

1. Can I use frozen spinach?

Yes, thaw it first and squeeze out any excess moisture before sautéing.

2. Can I roast my own red peppers?

Yes, roast them in the oven or over an open flame until charred, then peel and slice.

3. What’s the best bread for this recipe?

Sourdough works beautifully, but ciabatta, French bread, or multigrain bread are also great choices.

4. Can I make it without butter?

Yes, you can brush the bread with olive oil instead for a slightly lighter version.

5. How do I keep the cheese from spilling out?

Leave a small border around the edges when adding fillings, and press the sandwich gently while cooking.

6. Can I make it spicy?

Yes, add more red pepper flakes or a thin spread of chili paste.

7. Can I use vegan cheese?

Absolutely, plant-based cheese melts well and makes the sandwich vegan-friendly.

8. Can I cook this in a panini press?

Yes, it will create beautiful grill marks and melt the cheese evenly.

9. How do I prevent the bread from burning before the cheese melts?

Cook over medium-low heat to allow time for the cheese to melt while the bread browns slowly.

10. Can I prepare the filling ahead of time?

Yes, you can sauté the spinach and slice the peppers in advance, storing them in the refrigerator until ready to assemble.

Conclusion

Spinach and Roasted Red Pepper Grilled Cheese transforms a humble sandwich into a gourmet treat with its melty cheese, vibrant vegetables, and perfectly crisp bread. Quick to prepare and easy to customize, it makes a satisfying meal that’s both comforting and full of fresh, flavorful ingredients.

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