Sun-Dried Tomato, Spinach, And Ricotta Grilled Cheese
A delicious grilled cheese sandwich filled with creamy ricotta, savory sun-dried tomatoes, and fresh spinach.
Ingredients
Main Ingredients
- 2 ounces shredded unsmoked provolone cheese
- 1 third cup ricotta cheese
- 3 tablespoons finely shredded parmesan cheese
- 1 small garlic clove, minced
- Salt and freshly ground black pepper to taste
- 3 cups fresh spinach
- 4 slices wheat bread
- 2 tablespoons chopped fresh basil
- 3 tablespoons minced sun-dried tomatoes
- 8 teaspoons butter, softened
Instructions
- In a bowl, mix provolone, ricotta, parmesan, and garlic. Season with salt and pepper, then set aside.
- Bring 1/2-inch of water to a boil in a medium pot. Place a steamer basket in the pot.
- Add spinach, cover with a lid, and steam until just wilted, about 1-2 minutes.
- Transfer spinach to paper towels and press to remove excess moisture.
- Butter both sides of bread slices with 1 tsp of butter.
- On two slices of bread, evenly layer spinach and basil. Add the ricotta mixture and sprinkle sun-dried tomatoes on top.
- Place the remaining bread slices on top to form sandwiches.
- Heat a large non-stick skillet over medium-low heat.
- Add sandwiches, cover, and cook until golden brown on the bottom, about 4-6 minutes.
- Flip the sandwiches and continue cooking until golden brown and cheese has melted, about 2 minutes more (adjust heat if needed).
- Serve immediately.
Notes
If using sun-dried tomatoes in oil, remove excess oil with paper towels.