A hearty Italian-style grilled cheese filled with crispy bacon, wilted spinach and arugula, garlic, mozzarella and Fontina. The sandwiches are cooked in the bacon drippings and weighted while grilling for an extra-crisp crust and beautifully melted cheese.
Servings: 4
Prep Time: About 15 minutes
Cook Time: About 15 minutes
Ingredients:
- ½ teaspoon olive oil
- 2 large garlic cloves, thinly sliced
- 4 cups baby spinach leaves
- 4 cups baby arugula
- 4 slices center-cut bacon
- 8 (1-ounce) slices rustic Italian bread
- 2 ounces (½ cup) shredded mozzarella cheese
- 2 ounces (½ cup) shredded Fontina cheese
Instructions:
- Heat a large skillet over medium heat. Add the olive oil and swirl to coat.
- Add the sliced garlic and sauté for about 1 minute.
- Add the spinach and arugula. Cook, stirring, just until the greens are wilted. Transfer the greens and garlic to a plate and set aside.
- Add the bacon to the same skillet and cook until crisp. Remove the bacon, reserving the drippings in the skillet. Break or cut the bacon into pieces.
- Combine the mozzarella and Fontina.
- Arrange 4 slices of bread on a work surface. Divide the cheese, bacon and spinach-arugula mixture evenly among the slices.
- Top with the remaining 4 slices of bread.
- Return the skillet with the reserved bacon drippings to medium heat.
- Add the sandwiches to the skillet. Place a plate or another heavy skillet over the sandwiches to gently weigh them down.
- Cook for about 2 minutes per side, or until the bread is crisp and golden brown and the cheeses are melted.
- Cut the sandwiches in half and serve immediately.
Tip: If the bread browns before the cheese has completely melted, reduce the heat to medium-low and give the sandwiches another minute or two. Fontina and mozzarella make an especially good combination here—Fontina provides flavor while mozzarella gives you that melted, stretchy texture.
Source: Not provided