Back to Grilled Cheese for Grownups

Dill is always wonderful with spinach; here the dill oomphs up bland Havarti and is good melted between the covers of either multigrain bread or thick, squishy focaccia. The addition of spinach adds leafy freshness to the grilled cheese.

Makes 4 sandwiches

Fresh mozzarella, prosciutto, and fig jam totally transylvanian: Garlic grilled cheese on rye chocolate-hazelnut and goat cheese melt apple, ham, and cheddar on sourdough french-style grilled ham and cheese

2	cloves garlic, chopped
2	tablespoons extra-virgin olive oil, divided
1	cup cooked, chopped spinach, drained and squeezed dry
8	slices multigrain bread or 1 piece of focaccia, about 12 x 15 inches, cut horizontally
8	ounces dill Havarti, sliced

1.	In a heavy nonstick skillet over medium-low heat, warm the garlic in one tablespoon of the olive oil, then add the spinach and cook together a moment or two to warm through.
2.	On four slices of the bread (or the bottom layer of the focaccia), arrange the cheese, then top with the spinach and a second piece of bread (or the top of the focaccia). Press together to seal well, then lightly brush the outside of the sandwiches with the remaining olive oil.

3.	Brown the sandwiches in the skillet, weighting them, or in a panini press over medium-high heat. Cook until lightly crisped and golden on one side, then turn and brown the second side. When cheese is melted the sandwich is ready.
4.	Serve immediately, cut on the diagonal