Best Grilled Cheese With Spinach And Pancetta Recipes

GRILLED CHEESE WITH SPINACH & TOMATO

Steps:

• spray frying pan with cooking spray.
• Turn stove on to medium heat, and add tomatoes to outside edges of pan, and add spinach to center.
• Sprinkle salt and garlic over the vegetables.
• Toss spinach frequently, and turn tomatoes over after a minute or so.
• cook tomato just until it gets a little soft, but do not wait until it gets mushy.
• Cook spinach until slightly wilted.
• Take both out when they are done and set aside.
• Wipe pan out with towel, and heat on medium.
• Butter one piece of bread as you would for a regular grilled cheese sandwich.
• Put bread in pan, and place cheese on top and then place spinach and tomato on top of the cheese.
• Allow to heat.
• Butter the other piece of bread, and fry sandwich until nicely browned on both sides.
• Remove and Serve!

SPINACH AND PANCETTA STRATA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
• Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.
• Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
• Preheat the oven to 350 degrees F.
• Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

SPINACH RICOTTA GRILLED CHEESE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, spinach and scant 1/2 teaspoon salt. Saute until the spinach has completely wilted. Transfer the spinach to a strainer set over a bowl. Cool to room temperature. When the spinach is cool enough to handle, squeeze out as much liquid as possible.
• Roughly chop the spinach and add it to a medium bowl. Add the ricotta, mozzarella, Parmigiano-Reggiano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and set aside.
• Lay the sliced bread on a clean work surface. Coat the top of each slice with butter. Heat a large skillet over medium heat. Lay 4 of the slices in the skillet, butter-side down. Scoop about 1/3 cup of the ricotta mixture onto each slice. Spread the mixture evenly to cover the whole slice, then top with the other slices of bread, butter-side up. Cook until the first side is golden and toasted, 2 to 3 minutes. Carefully flip the sandwiches and cook until the bread is toasted and the cheese is melty, an additional 2 to 3 minutes.
• Transfer the sandwiches to a clean work surface and let them cool for 1 minute before slicing.