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Calamata Olive Tapenade Grilled Cheese with Tomato & Spinach

Attention all you olive lovers out there! This Mediterranean-style grilled cheese is piled high with smoky-tart Calamata olive tapenade, gooey Swiss cheese and garlicky sautéed spinach… for a lunch you won’t forget.

SERVES: 2
LEVEL: Super Simple

INGREDIENTS

10 ounces spinach
1 clove garlic, smashed
1 tablespoon DeLallo Extra Virgin Olive Oil
4 slices sourdough bread, about 1/2-inch thick
4 thick slices Swiss cheese
1/2 cup DeLallo Italian Olive Tapenade
1 tomato, sliced
Softened butter for spreading

DIRECTIONS

In a saucepan on a medium-high setting, heat olive oil. Add garlic to the pan and cook until just golden and fragrant. Stir in spinach and sauté until wilted, about 3-4 minutes. Remove garlic clove from pan and discard. Salt and pepper to taste.
Heat a large skillet or griddle over medium heat. Spread one side of each piece of bread with butter. To assemble sandwich, place a bread slice (butter-side down) on the heated pan. Top with half of sautéed spinach, Swiss cheese, tapenade and tomato. Top with another slice of sourdough, butter-side up.
Cook until bread is toasted and cheese is melty, about 4 minutes per side. Serve immediately.

Calamata Olive Tapenade Grilled Cheese with Tomato & Spinach

Related Recipes

DeLallo Italian Olive Tapenade 6.7 oz.

DeLallo Extra Virgin Olive Oil 16.9 oz.