Ingredients:

  • 4 slices (110g) Sourdough or Thick-cut White Bread
  • 2 tbsp (28g) Unsalted Butter, softened
  • 1 tbsp (15g) Mayonnaise
  • 2 oz (56g) Sharp Cheddar, shredded
  • 2 oz (56g) Mozzarella, shredded
  • 1/2 cup (60g) Red Bell Pepper, thinly sliced
  • 1/2 cup (60g) Zucchini, thinly sliced into half-moons
  • 1/4 cup (30g) Baby Spinach, roughly chopped
  • 1 tbsp (15ml) Olive Oil
  • 1/4 tsp (1.5g) Salt
  • 1/4 tsp (1.5g) Black Pepper

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add the sliced bell peppers and zucchini. Sauté for 3–5 minutes until the vegetables are tender and the edges start to brown.
  2. Stir in the spinach until just wilted (about 30 seconds). Season with salt and pepper, then remove the mixture from the pan and set aside on a plate.
  3. In a small bowl, mix the shredded cheddar and mozzarella.
  4. Spread a thin layer of mayonnaise on one side of each bread slice. Flip the slices over.
  5. On the non-mayo side, layer the ingredients in this order: a handful of cheese, a generous scoop of the sautéed veggie mix, another layer of cheese, and finally the second slice of bread, mayo-side up.
  6. Wipe the skillet clean and melt 1 tbsp of butter over medium-low heat. Place the sandwiches in the pan.
  7. Cook for 3–4 minutes per side, pressing down lightly with a spatula, until the crust is mahogany-colored and the cheese is bubbling and oozing.