Sun Dried Tomato Spinach and Ricotta Grilled Cheese
A gourmet grilled cheese sandwich featuring creamy cheeses, vibrant spinach, and the tang of sun-dried tomatoes, perfect for a cozy lunch or family dinner.
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)
- to taste salt and freshly ground black pepper
Vegetable Filling
- 3 cups fresh spinach (slightly packed)
- 2 Tbsp chopped fresh basil
- 3 Tbsp minced sun dried tomatoes
Bread and Butter
- 4 slices Sara Lee Artesano Golden Wheat Bread
- 8 tsp butter, softened
Instructions
Preparation
- In a bowl, combine the shredded provolone, ricotta, and shredded parmesan cheese. Add minced garlic, and season with salt and pepper to taste. Set aside.
- Bring half an inch of water to a boil in a medium-sized pot. Fit it with a steamer basket, add the spinach, cover, and steam until just wilted (about 1 to 2 minutes). Transfer to paper towels to absorb excess moisture.
- Spread softened butter evenly on one side of each slice of bread (about 1 teaspoon per slice).
Assembly
- On the unbuttered side of two slices, layer the steamed spinach and chopped basil. Add the cheese mixture, then sprinkle minced sun-dried tomatoes on top. Place remaining slices of bread, buttered side up, on top.
Cooking
- Heat a large non-stick skillet over medium-low heat. Place the sandwiches in the skillet, cover, and cook until the bottom is golden brown (approximately 4 to 6 minutes). Flip and continue cooking until the other side is golden and cheese has melted (about another 2 minutes).
Notes
For added flavor, consider swapping out cheeses or adding protein such as grilled chicken. Serve with a fresh salad or tomato soup for a complete meal.