Ingredients:

  • 1 tbsp (14g) unsalted butter
  • 1 cup (150g) red bell pepper, finely diced
  • 1 cup (100g) zucchini, thinly sliced
  • 2 cups (60g) fresh baby spinach
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) black pepper
  • 8 slices (approx. 300g) sourdough or thick-cut white bread
  • 4 tbsp (56g) softened unsalted butter
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1 cup (115g) mozzarella cheese, shredded

Instructions:

  1. Heat 1 tbsp (14g) of butter in a large non-stick skillet or cast-iron pan over medium-high heat.
  2. Add the diced red bell peppers and sliced zucchini to the pan, sautéing for 3-4 minutes until the edges are charred.
  3. Stir in the fresh baby spinach, salt, and black pepper, cooking for approximately 60 seconds until the spinach is just wilted. Remove the vegetable mixture from the pan and set aside.
  4. Generously butter one side of all 8 slices of bread.
  5. On the non-buttered side of 4 bread slices, layer mozzarella cheese, followed by a portion of the sautéed vegetable mix, and top with sharp cheddar cheese.
  6. Close the sandwiches with the remaining 4 slices of bread, placing them butter-side up.
  7. Wipe the skillet clean and return to medium heat. Place sandwiches in the pan and press down lightly with a spatula.
  8. Grill for 3-5 minutes per side until the bread is a deep golden mahogany brown and the cheese has melted.