Ingredients
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1 tbsp olive oil
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2 tsp minced garlic
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1/2 (6 oz) bag baby spinach
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3 tbsp light mayonnaise
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4 slices seedless rye bread
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3 oz Gruyère cheese, grated
Steps
1
In a nonstick 12-inch skillet, heat the oil on medium. Add the garlic and cook 1 min., stirring often, until golden. Stir in the spinach until just wilted. Remove from heat. Season with salt and pepper to taste. Transfer mixture to a bowl and wipe out skillet.
2
Spread the mayonnaise on 1 side of each bread slice. Arrange bread mayonnaise-sides down. Divide half of the cheese between 2 slices of bread. Top cheese with the spinach mixture. Sprinkle remaining cheese on top of spinach. Top with remaining 2 slices of bread, mayonnaise-sides up.
3
Add sandwiches to skillet. Cook 3–4 min. per side on medium, until bread is golden brown and cheese is melted.
Tips
If the outside of your grilled cheese is browning faster than the cheese is melting, cover your skillet for a minute to melt the cheese more quickly. The outside will remain crispy while the center gets nice and gooey.
