I know, I know, a grilled cheese? Really? Really.
The perfect grilled cheese is an artform I’ve spent the last 15 years perfecting. When I was a young and naive teenager my dream was to open my own grilled cheese shop. Now that I’ve doubled my years on this planet the dream is to open my own grilled cheese shop but also serve beer. Dreams don’t have to be complicated, my dudes.
To make the perfect grilled cheese you cannot be concerned with your calorie intake. This is not a diet food, people. You want to butter that bread all the way to the edge in a nice, even layer. Don’t skimp on the butter here but also don’t go too crazy. After all this isn’t a butter sandwich. The other secret is a piece of the humble aluminum foil. After you drop your sandwich in the hot pan, cover loosely with the foil and let the heat melt your cheese without compromising a crunchy crust.
I used a beautiful 4 ingredient sourdough here, Miyoko’s butter and Violife mature cheddar slices. This was my first time using this cheese and whoa buddy, this stuff is tasty. It does get that glue type texture when it melts but the flavor is spot on. I even had my partner (who is an avid cheese consumer) taste it and he made a very audible yum sound with a furrowed brow. Cheese eater approved.
Last thing, PLEASE drain your spinach after you sauté it. There is so much excess water in those leaves you’ll want to squeeze out because if you don’t it’ll mess with the consistency of your cheese. Trust me, it gets gross. I let the spinach cool and drain on a few paper towels while I prep the sandwiches and then carefully squeeze the liquid out through the paper towels. It does get hot and the paper towels do split so again, be careful.
- 1 bag baby spinach
- 1 tsp garlic powder
- 4 slices bread
- 2 tbsp vegan butter
- 4 slices vegan cheese
- Heat a pan large enough for two sandwiches on medium heat. Once hot, add about a tbsp water and the entire bag of spinach. Allow spinach to cook down and wilt, around 1-2 minutes. Once mostly wilted, add garlic and season with salt and pepper. Cook for 30 seconds more and then remove from heat. Place spinach in a thin even layer on a few paper towels stacked to drain and wipe out pan.
- While spinach cools and drains, begin prepping your sandwiches. Butter one side of each slice of bread all the way to the edge. On the non-buttered side of 2 slices, place a slice of cheese.
- Over the sink, squeeze the excess liquid out of the spinach through the paper towels. Be careful as the liquid will still be hot. Place half of the sautéed spinach on each cheese sliced piece of bread, spreading out evenly. Top with another slice of cheese and slice of bread, buttered side out.
- Heat your pan over medium/medium low heat. Once hot, place the buttered side down of each sandwich into the pan. Cover loosely with aluminum foil. Allow to cook for 6-8 minutes.
- Press down on each sandwich lightly with your spatula and then carefully flip each sandwich. Cover again and allow to crisp for 4-6 minutes adjusting the heat to your preferred crisp level.
- Remove sandwich from pan and allow to cool on a plate for a couple minutes before cutting.
Allowing the sandwich to rest after cooking will help finish melting the cheese and keep it all from just sliding out immediately. If you like your sandwich less “done”, use a lower heat. The higher the heat, the faster your bread will burn before the cheese has a chance to melt so lower the heat and take your time.