Categorized:
- Sandwiches
Tagged:
- bread
- ricotta
- spinach
- sun dried tomatoes
Sun Dried Tomato Spinach and Ricotta Grilled Cheese
Ingredients
- 2 oz. shredded unsmoked provolone cheese (or dice up deli slices)
- 1/3 cup ricotta cheese
- 3 Tbsp finely shredded parmesan cheese
- 1 small garlic cloves, minced (1/2 tsp)
- Salt and freshly ground black pepper
- 3 cups (slightly packed) fresh spinach
- 4 slices Sara Lee Artesano Golden Wheat Bread
- 2 Tbsp chopped fresh basil
- 3 Tbsp minced sun dried tomatoes*
- 8 tsp butter, softened
Instructions
- In a bowl stir together provolone, ricotta, parmesan and garlic. Season with salt and pepper to taste, set aside.
- In a medium pot bring 1/2-inch water to a boil then place a steamer basket in pot.
- Add in spinach, cover with lid and let steam until just wilted, about 1 - 2 minutes.
- Transfer spinach to paper towels and fold paper towels over spinach to remove excess moisture.
- Butter both sides of bread slices with 1 tsp butter.
- On two slices of bread evenly layer spinach and basil.
- Then layer over ricotta mixture and sprinkle and lightly press sun dried tomatoes into ricotta mixture.
- Top with remaining slices of bread.
- Heat a large non-stick skillet over medium-low heat.
- Add sandwiches, cover and cook until golden brown on bottom, about 4 - 6 minutes.
- Flip and continue to cook until golden brown on bottom and cheese has melted through, about 2 minutes longer (reduce burner temp slightly as needed to prevent bread from browning too much).
- Serve immediately.
- *If using sun dried tomatoes in oil dab off all excess oil with paper towels.
- Recipe source: Cooking Classy
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