Raspberry-Swiss Grilled Cheese Sandwiches
Now that's a grilled cheese we can wrap our hands around.
Servings and Ingredients
|Hy-Vee nonstick olive oil cooking spray|
|4 c.||baby spinach|
|2 c.||fresh raspberries, divided|
|8||Hy-Vee Bakery whole grain hearth loaf, 1/2-inch-thick slices , toasted|
|8||deli-style slices Lorraine Swiss cheese|
|2 tbsp.||Hy-Vee whole grain Dijon mustard, optional|
Things To Grab
- Large skillet
- Wooden spoon
- Rimmed baking sheet
- Preheat oven to 350°F. Heat a large skillet over medium heat. Coat skillet with cooking spray and add spinach. Cook, turning frequently with tongs, until spinach is wilted. Transfer spinach to a platter.
- Add 1 cup raspberries to the same skillet and cook over medium heat until berries are heated through. Remove skillet from heat and mash berries with the back of a wooden spoon; stir in remaining 1 cup raspberries.
- Top 4 slices of bread with cheese, raspberry mixture, spinach and more cheese. If desired, spread mustard on one side of each remaining toasted bread slice. Place slices spread side down on sandwiches. Place sandwiches on a rimmed baking pan and bake 5 minutes or until cheese is melted.
- Cut sandwiches in half and serve immediately.
390 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 50mg
- Sodium: 500mg
- Total Carbohydrates: 32g
- Protein: 21g
Vitamin A 80%
Vitamin C 50%