This open-faced spinach and cheese sandwich combines garlic-sautéed spinach with melted cheese on rustic bread. A short bake warms the topping and lightly crisps the bread, while cherry tomatoes served alongside add a fresh contrast.
Cook off excess moisture from the spinach before adding it to the bread so the base does not become soggy. Divide the spinach and cheese between the two slices, then bake until the cheese has melted. Serve immediately as a warm snack or alongside soup or salad for lunch.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Spinach and cheese sandwich
Open-face spinach and melted cheese toast served with cherry tomatoes for a simple and satisfying vegetarian meal.
Ingredients
Equipment
Frying Pan
Baking Sheet
Cooking Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat.
- Add garlic and cook for 30 seconds.
- Add the spinach, salt, and pepper. Cook until wilted and any released liquid has mostly evaporated.
- Place bread slices on a baking sheet.
- Divide the cooked spinach evenly between the two bread slices, then divide the cheese over the top
- Bake for 8 to 10 minutes until cheese is melted and bread is lightly crisp.
- Serve with halved cherry tomatoes on the side.
Nutrition
Notes
• Use sturdy bread slices that can support the spinach and cheese without bending.
• Cook off excess spinach liquid before assembling. Avoid transferring watery pan juices onto the bread.
• Choose a cheese that melts well and check that it is made with vegetarian rennet.
• For a crisper base, lightly toast the bread before adding the toppings. Allow additional time if using this option.
• Check near the end of baking and remove when the cheese is melted and the bread is lightly crisp.
• Serve immediately with the cherry tomatoes alongside. Soup or salad can be added for a larger meal.