2TbspPickle Creek Greek Basil and Garlic Olive Oil
4slicesbreadFrench or sourdough
4 slicesmozzarella cheesefirm, not fresh
1Roma tomatothinly sliced
1handfulspinachwashed and patted dry
Heat a large skillet over medium heat. Add about 1 Tbsp olive oil to the pan, coating the bottom of the skillet.
Lay 2 slices of the bread in the skillet. Place 1 slice of mozzarella on top of each. Add 1-2 slices of tomato and lightly season with salt and pepper. Arrange a thin layer of spinach leaves on top of the tomato. Add another slice of cheese on top.
Cover with a lid and cook for 2 to 3 min or until the bread is golden brown and the cheese has begun melting. Brush one side of the remaining slices of bread with olive oil. Place the bread, oiled side up, on top of the stacks of bread, tomato, mozzarella, and spinach heating in the skillet, and flip the sandwiches. Cook for another 2 to 3 min until the bread has a chance to turn golden brown and the cheese melts completely. Eat as is, or, if you like, serve with a side of marinara for dipping. Enjoy!