Grilled Cheese Florentine

Preparation info

  • Difficulty


  • Makes



Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This is a most-popular sandwich at Claire’s. It’s not grilled, but it bakes in a really hot oven, and this makes for a nice toasty sandwich without the added butter but with plenty of flavor. It’s rich in vitamins A and C, iron, fiber, and lycopene, too. Make one for yourself, or multiply the ingredients and make several for a big group—either way, it’s a delicious and easy way to help reach your goal of seven to nine fruits and vegetables a day.


  • 1 cup packed organic baby spinach, well washed and drained
  • ¼ medium red onion, cut in half, then into thin slices
  • ½ ripe tomato, cut into medium dice, juices reserved
  • ½ small clove garlic, minced
  • ½ cup shredded mozzarella
  • 1 teaspoon extra-virgin olive oil
  • Sea salt and pepper
  • 2 slices multigrain bread


  1. Preheat the oven to 425°F. Combine the spinach, onion, tomato and juices, garlic, and mozzarella into a bowl. Toss to combine, using your hands or tongs. Drizzle with the olive oil, and sprinkle with salt and pepper. Toss again to combine. Spray a cookie sheet with olive oil spray or line it with parchment paper. Place one slice of bread on the prepared cookie sheet. Pile the spinach mix on the bread, and don’t worry about it overflowing. Place the second slice of bread on the pile of spinach.
  2. Bake for 7-9 minutes or until the spinach is wilted and the bread is toasted. If desired, you can flip the bread over using a spatula and bake the other side for 3-4 minutes until toasted, but we like the bottom slice soft so we serve it right from the oven with only one side toasted. Transfer to a plate, and include all the filling ingredients that have fallen out. Serve with a fork and knife for eating.