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Chipotle Raspberry Swiss Grilled Cheese Sandwiches



Adapted from Hy-Vee "Seasons" recipe

Try modifying this recipe by brushing bread with The Olive Bin's butter olive oil. 


  • 1 T of The Olive Bin's Chipotle Olive Oil
  • 4 C baby spinach
  • 2 C fresh raspberries, divided
  • 8 (1/2-inch-thick) slices of whole grain bread
  • 8 deli-style slices of Swiss cheese
  • 2 T whole grain mustard, optional


  1. Heat a large skillet over medium heat. Drizzle 1 tsp Chipotle oil in the bottom of the skillet and add spinach. Cook, turning frequently with tongs, until spinach is wilted. Transfer spinach to a platter. 
  2. Add 1 cup raspberries to the same skillet and cook over medium heat until berries are heated through. Remove from heat and mash berries with the back of a wooden spoon; stir in remaining 1 cup raspberries. 
  3. Brush bread slices with Chipotle oil and add one slice of cheese. Grill until bread is lightly browned and cheese is melted. If desired, spread mustard on one side of toasted bread slice.
  4. Top bread with spinach and raspberry mixture. Cut sandwiches in half and serve immediately. 


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