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Sun Dried Tomato Spinach and Ricotta Grilled Cheese

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A delightful twist on the classic grilled cheese sandwich with creamy ricotta, earthy spinach, and tangy sun-dried tomatoes encased in golden bread.

Ingredients

Scale
  • 2 oz. shredded unsmoked provolone cheese
  • 1/3 cup ricotta cheese
  • 3 Tbsp finely shredded parmesan cheese
  • 1 small garlic clove, minced (about 1/2 tsp)
  • Salt and freshly ground black pepper, to taste
  • 3 cups fresh spinach, slightly packed
  • 4 slices Sara Lee Artesano Golden Wheat Bread
  • 2 Tbsp chopped fresh basil
  • 3 Tbsp minced sun dried tomatoes
  • 8 tsp butter, softened

Instructions

  1. Begin by taking a medium-sized bowl and mixing together your provolone, ricotta, parmesan, and minced garlic. Season the mixture with a sprinkle of salt and freshly ground pepper before setting it aside.
  2. Bring half an inch of water to boil in a medium pot and insert a steamer basket. Add the tightly packed spinach and cover, allowing it to steam until just wilted—about 1 to 2 minutes.
  3. Transfer the spinach to a paper towel, placing it carefully to fold over and absorb any excess moisture.
  4. Butter both sides of each slice of bread with 1 tsp of butter. Layer your steamed spinach and chopped basil on two slices of bread. Top the spinach layer with your cheesy mixture, pressing in the sun-dried tomatoes.
  5. Place the remaining slices of bread on top to complete the sandwich.
  6. Heat a large non-stick skillet over medium-low heat. Carefully place the sandwiches in the skillet, cover, and let them cook until the bottom is golden brown, about 4 to 6 minutes. Flip the sandwiches carefully and continue to cook until the other side is golden and the cheeses have melted, approximately 2 more minutes.

Notes

For added flavor, try sprinkling red pepper flakes or using different types of cheese. A drizzle of balsamic glaze just before serving can elevate the dish.

Nutrition

Find it online: https://yummyfirst.com/sun-dried-tomato-spinach-ricotta-grilled-cheese-2/