Sun Dried Tomato Spinach and Ricotta Grilled Cheese
This grilled cheese sandwich combines creamy ricotta and provolone with fresh spinach and sun-dried tomatoes, creating a delicious twist on the classic dish.
Ingredients
Cheese Mixture
- 2 oz shredded unsmoked provolone cheese or diced deli slices
- 1/3 cup ricotta cheese
- 3 Tbsp finely shredded parmesan cheese
- 1 small clove garlic, minced (about 1/2 tsp)
- Salt and freshly ground black pepper, to taste
Vegetables
- 3 cups fresh spinach slightly packed
- 2 Tbsp chopped fresh basil
- 3 Tbsp minced sun-dried tomatoes
Bread
- 4 slices Sara Lee Artesano Golden Wheat Bread
Butter
- 8 tsp butter, softened
Instructions
Preparation
- Mix together the provolone, ricotta, parmesan, and minced garlic in a bowl. Season with salt and pepper to taste.
- Bring half an inch of water to a boil in a medium pot and insert a steamer basket. Add the spinach and cover, letting it steam for about 1-2 minutes until wilted. Transfer cooked spinach to paper towels and fold them over to remove excess moisture.
Assembly and Cooking
- Butter one side of each slice of bread with 1 teaspoon of butter. On two slices, layer the steamed spinach evenly and sprinkle chopped basil on top. Add a generous layer of cheese mixture over the spinach, followed by pressed sun-dried tomatoes. Top with remaining slices of buttered bread.
- Heat a large non-stick skillet over medium-low heat. Once hot, place the sandwiches in the skillet and cover. Cook until the bottom is golden brown, about 4-6 minutes. Flip the sandwiches and cook the other side until golden and the cheese has melted, about another 2 minutes.
Notes
For added flavor, consider incorporating extras like sliced avocado or balsamic glaze. For crunch, grill it longer on medium heat or use a panini press.