Grilled Cheese With Spinach and Provolone

Grilled Cheese With Spinach and Provolone

Grilled cheese? Yes, please! Enjoy the melted cheese you love while sticking to your healthy nutrition goals.

This crunchy sandwich is packed with colorful sautéed veggies and Provolone cheese. A touch of Dijon mustard is the special ingredient that really pumps up the flavor.

Grilled Cheese with Spinach and Provolone
5 from 3 votes

Grilled Cheese With Spinach and Provolone

This Grilled Cheese Sandwich with Spinach and Provolone is a new twist on an old classic.

Course Main Course, Sandwich
Cuisine American
Keyword grilled cheese
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 1 sandwich
Calories 306 kcal
Author Beachbody


  • 1/2 tsp. olive oil
  • 1/4 medium yellow bell pepper, thinly sliced
  • 1/4 medium red bell pepper, thinly sliced
  • 1/4 medium red onion, thinly sliced
  • 2 sliced low-sodium sprouted whole-grain bread
  • 1 tsp. Dijon mustard
  • 1/4 cup raw spinach
  • 1 slice Provolone cheese (1 oz.)


  1. Heat oil in medium nonstick skillet over medium-high heat.

  2. Add bell peppers and onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Remove from pan. Set aside

  3. Spread mustard on one slice of bread.

  4. Top with bell pepper mixture, spinach, cheese, and second slice of bread. Set aside.

  5. Heat skillet over medium-high heat.

  6. Add sandwich; cook for 2 to 3 minutes, or until golden brown. Flip, cook for 3 to 4 more minutes or until cheese has melted.

Nutrition Facts
Grilled Cheese With Spinach and Provolone
Amount Per Serving (1 sandwich)
Calories 306 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 373mg16%
Carbohydrates 36g12%
Fiber 7g29%
Sugar 2g2%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
1 Green
2 Yellow
1 Blue
½ tsp.

2B Mindset Plate It!
Add a protein for a great lunch option.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.

Photos by Amanda Meixner