Easy Spinach Grilled Cheese A Kids Sandwich Win

Spinach Grilled Cheese

I’ve been making Spinach Quesadillas for years and found that a version of the filling makes a really delicious grilled cheese sandwich. It’s easy to mix up, spreads on easily, and is a nice way to vary a favorite kids sandwich. I love this as much for myself as for the kids and while they sure do love a plain grilled cheese, this is a fun option to have in the mix. (We just call it “green grilled cheese” in our house!) You can use regular or baby spinach in this healthy grilled cheese recipe, and really any type of bread you prefer, so use what you have access to. In addition to my Spinach Muffins, Spinach Smoothie, and Spinach Eggs, these sandwiches are one of our favorite ways to serve greens to kids. (You may also like my Broccoli and Cheese Pinwheels and my Spinach Pasta Sauce.)

Ingredients You Need

To make this easy kids lunch recipe, you’ll need to have the following ingredients on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.

Bread: Any type of sandwich bread will work fine. I usually use a whole grain or sourdough. (Find more info on bread for babies and toddlers.) Spinach: Bagged baby spinach is easy, though any larger leaf variety will work too. Shredded cheese: I like cheddar here, but you can really use any shredded cheese you like. Cream cheese: You can omit this if you don’t have it, but it adds serious creaminess. Cumin: Optional for extra flavor. Salt: Optional for extra flavor.

TIP: I like the flavor that cumin adds, but you can skip it if you prefer.

Ingredient Substitutions

You can use thawed frozen spinach. Squeeze it as dry as you can and use 1/2-1 cup lightly packed. (It’s fairly concentrated when it’s thawed from frozen.) This option may taste more overtly like spinach. Gluten-free: Swap in a gluten-free bread. Dairy-free: Use a dairy-free cheese you like that melts well.

Step-by-Step Instructions

Here’s a look at how to make this Spinach Grilled Cheese recipe. Scroll down to the bottom of this post for the full specifics, including the amounts and the timing. TIP: I like to melt the butter in the pan, then swirl the bread around to coat it. You can also spread the butter right onto the bread if you prefer.

How to Store

You can store any leftover spinach mixture in an airtight container in the fridge for up to 3 days. Then you can make more sandwiches. You can also reheat leftover cooked sandwiches briefly in the microwave (the bread will be soft, not crispy), or in a 375 degree F oven on a baking sheet for about 6 minutes.

Best Tips for Success

I like to melt the butter in the pan, then swirl the bread around to coat it. You can also spread the butter right onto the bread if you prefer. To make this with frozen spinach: Thaw it first and squeeze as much liquid out as possible. Use about ¼ cup and add it to the food processor in Step 1. (Or you can freeze spinach yourself and use the amount in the recipe.) Use baby spinach or regular size spinach leaves with the stems discarded. Let cool for a minute or two before slicing. Use less filling on the bread if you prefer. I like to melt the butter in the pan, then swirl the bread around to coat it. You can also spread the butter right onto the bread if you prefer. Dice it for older babies and younger toddlers, cut into strips, or cut in half or quarters like a regular sandwich. Try serving with Strawberry Juice, Vanilla Milk, Strawberry Yogurt, or any other lunch snacks you like.

I’d love to hear your feedback on this recipe if you try it so please comment and rate it below!