Ingredients:

  • 4 slices (120g) whole grain or sourdough bread
  • 2 tbsp (28g) unsalted butter, softened
  • 1 cup (115g) shredded sharp cheddar or mozzarella
  • 1/4 tsp (1g) garlic powder
  • 1/2 cup (30g) finely chopped fresh spinach or steamed broccoli florets
  • 1/4 cup (30g) finely grated carrots

Instructions:

  1. Sauté the chopped spinach or broccoli in a dry pan over medium heat for 2–3 minutes until wilted to remove excess water. Remove from heat and stir in the grated carrots, then set aside to cool slightly.
  2. Spread a thin layer of softened butter on one side of each bread slice. Flip the slices over.
  3. On the non-buttered side of the bread, place a layer of shredded cheese, followed by a thin, even layer of the veggie mixture, and seal it with another layer of cheese.
  4. Close the sandwich so the buttered sides are facing outward.
  5. Place the sandwiches in a skillet over medium-low heat. Grill for 3–4 minutes per side. Cover the pan with a lid for the first 2 minutes to ensure the cheese melts thoroughly.
  6. Flip once the bottom is a deep mahogany-gold and the cheese has begun to weep slightly from the sides.