Photo Credit: http://www.anediblemosaic.com/
- 1 1/2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 8 oz fresh baby spinach
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 8 teaspoons butter
- 8 slices bread (I used Udi’s Gluten Free Omega Flax & Fiber Bread)
- 1 cup shredded mozzarella cheese (I used Horizon Organic Shredded Mozzarella Cheese)
- 4 teaspoons freshly grated Parmesan cheese (for garnish)
- Chunky Marinara Sauce, store-bought or homemade
Directions:
- Heat the oil in a medium skillet over medium-low heat; add the onion and cook a few minutes until softened (you can let it caramelize a little if you want), stirring occasionally. Add the garlic, spinach, salt, pepper, and a splash of water and cook until the spinach is wilted and the water is evaporated, stirring constantly so the garlic doesn’t burn.
- Spread 1 teaspoon butter on 1 side of each slice of bread. Arrange 4 slices of bread (butter side down) on a cutting board and sprinkle 2 tablespoons of shredded mozzarella on top of each. Divide the spinach mixture between the four sandwiches, spreading it on top of the mozzarella, and then sprinkle 2 tablespoons more mozzarella on top of the spinach. Place the remaining slices of bread on each (butter side up).
- Grill the sandwiches in a large frying pan (or on a griddle) over low heat until golden on both sides. Sprinkle 1 teaspoon of grated Parmesan cheese on top of each sandwich and serve warm, along with Chunky Marinara Sauce for dipping.