A couple of things make this vegetarian grilled cheese special. One, spinach and feta are natural partners, but mozzarella and/or provolone add melty goodness. The telera roll (similar to a ciabatta roll) is a bit dry, so perfect for slathering with olive oil and griddling until nice and crisp. I do add a bit of mayo to my bread before the final griddle, and some Dijon for my husband. Pair with a green Greek salad for a full meal.
1 10-ounce bag frozen spinach
3 ounces crumbled feta
3 ounces shredded mozzarella or provolone or a mix of both
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 telera or small ciabatta rolls
Prepare spinach according to package instructions. Drain and let cool enough to remove stems. Discard stems and squeeze remaining spinach leaves until dry. Set aside to cool completely if mixing the filling in advance.
Mix the squeeze-dried spinach with the cheeses. Season with salt and pepper.
Heat a griddle over medium heat. Split the rolls and brush inside and outside with olive oil. Place cut-side down on the griddle and toast until just lightly brown and warmed through. Remove to a cutting board, cut-side up.
Divide the spinach cheese mixture evenly between the 4 roll bottoms. (NOTE: add mustard and/or mayo to the top inside roll if desired). Place the top over the bottom and press down.
Return the sandwiches to the griddle, bottom-side down. Press with a plate. Griddle until browned, about 2 minutes, more or less. Flip and press down again with a plate. Griddle until browned, another minute or two.
Remove from heat and cut in half. Serve immediately.
The spinach cheese mixture can be made in advance. Just be sure the squeeze-dried spinach is completely cool before mixing with the cheeses. Store in the refrigerator for up to 4 days.
Keywords: grilled cheese, spinach, feta