Ingredients
2slicesrustic white bread,or sourdough bread
1tbspextra virgin olive oil,divided
2ozMozarella cheese,shredded
1ozWisconsin Feta cheese,crumbled
2cupsspinach,fresh
4Roma tomato slices
2tbspblack olives,diced
1tbspred onion,finely chopped
2tspfresh basil,chopped
¼tspgarlic,finely minced
black pepper,freshly ground
Preparation
Heat 1 teaspoon olive oil in a non-stick 10-inch skillet over medium-high heat.
Once hot, add garlic and spinach and saute until spinach begins to wilt about 30 seconds. Remove from heat, stir in basil, and set aside.
To assemble the sandwich, spread Mozzarella and Feta cheese over one slice of bread into an even layer. Layer tomatoes in a single layer over cheese.
Spread spinach mixture over tomatoes then sprinkle olives and red onions over tomatoes. Season with freshly ground black pepper and top with the remaining slice of bread.
Spread 1 teaspoon olive oil evenly over the skillet, add sandwich, and heat over medium-low heat.
Cook until the bottom is golden brown for about 3 to 4 minutes, then remove the sandwich from the pan.
Spread the remaining 1 teaspoon olive oil evenly in the skillet, carefully rotate the sandwich to the opposite side, and return to pan over medium-low heat.
Cover skillet with the lid and cook until bottom is golden brown for about 2 to 3 minutes. Serve immediately.
