In a large saucepan, heat 2 tablespoons of the oil over
moderately low heat. Add the onion and cook, stirring
occasionally, until translucent, about 5 minutes. Stir in the
garlic, tomatoes, salt and pepper. Simmer for 5 minutes. Add
the spinach and simmer until the spinach wilts and the sauce
thickens, about 5 minutes longer. Cover to keep warm.
Top 4 slices of the bread with mozzarella. Spoon some of the
spinach mixture over each, spreading the spinach to the edges of
the bread. Sprinkle the goat cheese over the spinach and top with
the remaining bread slices.
In a large nonstick frying pan, heat 1 tablespoon of the oil over
moderate heat. Cook two of the sandwiches, turning once, until
the cheese melts and the bread is golden, about 4 minutes in all.
Repeat with the remaining 1 tablespoon of oil and the other two
sandwiches, keeping the first batch of sandwiches warm on a
baking sheet in a 200°F oven.
Notes- If you like, use one ten-ounce package of defrosted frozen
chopped spinach instead of the fresh. Drain it and squeeze out any
remaining moisture. Simmer the spinach in the tomato sauce just
to warm it through.
Originally Submitted
5/12/2009
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