Sun-Dried Tomato, Parsley, Spinach and Grilled Cheese Recipe

Mix together spinach, tomatoes, and parsley in a small bowl until well combined. Heat a large frying pan over medium-low heat. Meanwhile, spread butter on 1 side of each slice of bread. Once the pan is warm, add 1 slice of bread buttered side down, top with cheese and veggie mixture, then close sandwich with other bread slice, buttered side up. Cook until bread is toasted and cheese is melted, about 5 minutes per side. Beverage pairing: Von Hövel Estate Riesling Balduin, Germany. A number of white wines—because of their bright acidity—could work with this sandwich, but the inclusion of sun-dried tomatoes and their raisin-like sweetness pushes the pairing to a white wine with a little sweetness of its own, in this case a simple, elegant German Riesling.