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The best grilled cheese! This was created for National Grilled Cheese Sandwich Day (April 12th). Using garlic butter, hot/mild giardiniera, spinach, tomatoes, and 4 different kinds of Italian cheeses, you'll take a second look at the next grilled cheese sandwich you decide to make!


Recipe Summary

10 mins
20 mins
30 mins
1 large sandwich


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix butter and garlic in a small bowl until well combined. Spread 1/2 of the butter onto one side of each slice of bread; set aside.

  • Heat 1 tablespoon oil in a large skillet over medium-low heat; stir in spinach and giardiniera. Saute until spinach is wilted and mixture is heated through, 3 to 5 minutes. Remove to a bowl and wipe out the skillet.

  • Place 1 slice of bread, buttered-side down, into one side of the warm skillet. Heat 1/2 tablespoon oil in the other side of the skillet. Place mozzarella slices in the skillet and cook until soft, 1 to 2 minutes. Place mozzarella slices on top of the bread in the skillet. Repeat with the provolone, Asiago, and Fontina slices.

  • Add spinach mixture and tomato slices to the skillet, adding more oil if necessary, and cook until warm, 2 to 3 minutes. Place spinach mixture on top of the cheese, followed by the tomatoes and the remaining slice of bread, buttered-side up. Flip the sandwich and cook until browned and cheese has melted, 5 to 10 minutes.

Cook's Notes:

You can use hot or mild giardiniera.

To get large slices of bread, center-cut a loaf of Italian bread lengthwise.

Nutrition Facts

673 calories; protein 32.5g; carbohydrates 20.8g; fat 51.8g; cholesterol 126.2mg; sodium 1346.2mg. Full Nutrition