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Grilled Cheese Sandwich with Spinach and Sprouts
This sandwich is another one from my days as a waitress at the private doctors’ dining room at Rush-Pres-St.Luke’s Hospital (Room 500) during college. I am not sure of the original name of this sandwich, but I remember it alluded to healthiness due to the addition of sprouts and spinach. This was Chicago in the early 80s, so those ingredients were still considered radical. I had heard about sprouts but I had never knowingly had 2 cheeses together before (read more about my deprived childhood), so for me this was total anarchy between 2 pieces of bread (and pumpernickel bread at that!)
Revolutionary as it was, this grilled grilled cheese sandwich still tastes delicious — the alfalfa sprouts add crunch and the spinach lends a deeper flavor to the cheeses — while remaining an easy comfort food.
Makes 2 sandwiches.
- Spinach - 6 oz fresh or frozen
- Alfalfa Sprouts - 1/2-1 cup cup
- Cheddar Cheese - 2 slices, sharp
- Provolone Cheese - 2 slices
- Pumpernickel or Rye Bread - 4 slices
- Olive or any kind of cooking oil - 1 tbls, if using fresh spinach
- Butter - 2 tblsp
- Prepare spinach:
- If using fresh spinach, clean, dry and saute in olive oil in a large frying pan. Cook until wilted and place in a small bowl.
- If using frozen, thaw in a strainer to room temperature. When thawed, press down in strainer to remove excess liquid. Bring to room temperature (use microwve if necessary).
- Butter one side of each piece of bread
- Melt 1/2 tblsp of butter in (same) frying pan over medium heat and place buttered bread pieces in pan (butter side down). You may have to do this in batches, 1 sandwich at a time.
- For each sandwich, place cheddar cheese slices on one piece of bread and the provolone slices on another. Grill until cheese is starting to melt.
- When cheese is nearly melted, place 1/2 of the spinach mixture on top of the melting cheddar cheese and place a small handful of sprouts on the provolone.
- Cook for a minute or two longer and then place one side over the other and remove from the pan. Cut and serve.
Serving Suggestions/Comments:
- Many different types of veggies can be added instead of or in addition to spinach and sprouts. Try grilled onions, avacadoe, tomatoes or cucumbers.
- You can also use any type of bread, preferably something hearty
