A loosely packed cup of spinach
Your favorite cheese (that melts - I used a combination of Cabot Cheddar and Spring Day Creamery Blue)
Your favorite grilled cheese bread (I had a nice, light rye from Zu bakery handy)
Butter (or your preferred cooking oil)
You wouldn't think it, but there are definitely different ways of making grilled cheese. This is the way I (Ailish) make it. Ben makes it differently, and I will describe his variation.
- Assemble your ingredients. Slice the bread. Slice the cheese so it will comfortably fit on the bread, and tear the spinach into smaller pieces if it looks like it won't sit comfortably on the bread either. You can also wilt the spinach first, and then it will drape nicely on top of the cheese.
- Turn your skillet or griddle on to medium heat.
- Butter the outer sides of each of your pieces of bread. Place one slice, buttered-side down, on the hot skillet. Quickly place the cheese, spinach, and other slice of bread - buttered-side up! - on top.
- Turn the skillet down to medium-low and cover the sandwich with a lid (this helps the cheese melt without burning the bread)
- Check the bottom in a minute or two - when it is golden brown, flip the sandwich over completely. Cook on this side until golden brown. It should be another minute or two, and the cheese should be perfectly melty.
- Variations: Ben likes to make each half of his grilled cheese separately, by melting butter in a medium hot pan, and putting both slices of bread in at once. Usually, both slices get cheese and toppings, and then the lid, to hold in heat and melt the cheese faster. Check to make sure the bottoms aren't burning after a minute or so (turn down the temperature, if so. When the cheese is melted, pick up one half and flip it over onto the other half, making your sandwich complete.
- More variations: add caramelized onions, a slice of ham....the options are endless!