Spinach and Havarti Sandwiches on Multigrain Bread

“From Grilled Cheese: 50 Recipes to Make You Melt as printed in Quick and Simple Magazine March 2006 issue. If you cannot find dill havarti, add some fresh dill to the sandwich. You could have fun with this sandwich by adding fresh basil, sundried toms, red onion slices, etc. Let's look beyond standard grilled cheese sandwiches for a change!”
4 sandwiches

Ingredients Nutrition

  • 2 garlic cloves, finely minced
  • 2 tablespoons extra virgin olive oil
  • 1 cup baby spinach leaves, packed, chopped coarsely
  • 8 slices multigrain bread (or 1 12-inch x 15-inch foccacia, sliced horizontally)
  • 8 ounces havarti cheese (preferably with dill or any similar soft, mild cheese such as Jarlsberg or Muenster)
  • 1 tablespoon fresh dill, chopped (read intro)


  1. In a non-stick skillet or medium-high heat, warm 1 tablespoon of the olive oil and saute the garlic for 1 minute. Next add the chopped spinach and cook just until wilted and heated through, about 30 seconds longer.
  2. On 4 slices of the multigrain bread, (or the bottom layer of the foccacia), arrange the havarti cheese, then top with the spinach mixture. If the havarti cheese you are using was not prepared with dill, add the fresh dill at this time. Place the other slice of bread on top.
  3. Press the top and bottom of each slice together to seal, then {{lightly}} brush with the remaining olive oil.
  4. Brown the sandwiches, pressing down with a spatula to brown evenly. Cook until lightly crisp and golden on one side. Flip over carefully and cook the other side until lightly crisp and golden and cheese melts.
  5. Cut on the diagonal and serve immediately.

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