Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add garlic to pan; sauté 1 minute. Add spinach and arugula; stir until wilted. Remove spinach mixture from pan. Return pan to medium-high heat. Add bacon; cook until crisp. Remove bacon.
Top 4 bread slices evenly with cheeses, bacon pieces, spinach mixture, and the remaining 4 bread slices.
Heat pan over medium heat. Add sandwiches to drippings in pan; weigh down with a plate. Cook 2 minutes on each side.
We liked this, thought the flavors were good, but found the wilted spinach did not work for us. We found it stringy and slimy. We'll make the sandwich again, but next time heat the spinach, but not wilt it.
So I just had to add some sliced tomato....I also didn't use the arugula because my family doesn't like it, just doubled the spinach. I used my panini press and they went together quickly. My only other change was to cook up the bacon first, then use 1 teaspoon of bacon drippings to saute the spinach vs. olive oil. Next time, I'll sprinkle on a bit of red pepper flakes. Our first taste of fontina cheese - yummy! We had these with grapes as a side. Pretty filling for the calories.
tasty! had garlic herb butter on hand that i spread on the outside of bread. used remainders of cheddar, pepper jack and mozzarella, sprinkled with hormel bacon bits and stuck spinach leaves in the middle. daughter (20) hasn't eaten grilled cheese since preschool and said this was awesome!! i think i just found a new sandwich!!! served with homemade tomato soup.
wonderful sandwich!! nixed the spinach/arugula (leafy greens give me kidney stones). Then added fresh slices of tomato and a little smear of basil pesto to the sandwich. OMG!!! FABULOUS!!! and if you wanted to up the protein content of the sandwich add a nice thinly sliced grilled chicken breast.
Sorry, but this sandwich did not live up to its ratings, IMO. I did try to cut the recipe down to make only one sandwich and had only spinach-no arugula. But I did use the same amount of greens the recipe called for. It seemed to taste overwhelmingly of garlicky, wilted spinach, which isn't necessarily a bad thing. But the cheese and bacon were lost and could barely be tasted. Which made the recipe not a grilled cheese at all. It is possible that I miscalculated the amount of cheese to use, but I don't think so. I also wondered why the bacon was cooked after the spinach and garlic. Rather than use the oil, I cooked the bacon first, poured off all but a tsp of fat and then sautéed the garlic and wilted the spinach in that. I figured it made up for my thick cut bacon. But I really don't think I will make this again.
Swoon. This was absolutely fantastic. The only thing I would recommend is that the garlic be sautéed on medium low so it doesn't brown, then turn the heat up. It's hard to believe that this is a lower fat and calorie grilled cheese sandwich though. It's delicious. You can read my full review at Taking On Magazines: http://bit.ly/1gqlBXd
Swapped the thick bread for some Ezekial bread.
Loved this sandwich! Served it with tomato soup for dunking- although the flavors are amazing on their own.
I've been adding garlic butter to my grilled cheeses for years- its like texas toast with gooey cheese in the center!!!
Will swap for white cheddar and fontina next time.