Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Name: Sun Dried Tomato Spinach and Ricotta Grilled Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving
Ingredients: 2 oz. shredded unsmoked provolone cheese; 1/3 cup ricotta cheese; 3 Tbsp finely shredded Parmesan cheese; 1 small garlic cloves; 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

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2
Course
Main Course
Cuisine
American

Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Iris Warren

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This is such an easy to make, flavorful lunch or dinner! It's made with three kinds of cheese, fresh spinach and those zesty sun dried tomatoes. This is one of those recipes you'll want to make again and again!

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Ingredients

Servings

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

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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