Description
A delightful grilled cheese sandwich featuring creamy ricotta, earthy sun-dried tomatoes, and fresh spinach, all nestled between perfectly toasted bread.
Ingredients
Scale
- 2 oz. shredded unsmoked provolone cheese
- 1/3 cup ricotta cheese
- 3 Tbsp finely shredded parmesan cheese
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 3 cups fresh spinach, slightly packed
- 4 slices Sara Lee Artesano Golden Wheat Bread
- 2 Tbsp chopped fresh basil
- 3 Tbsp minced sun dried tomatoes
- 8 tsp butter, softened
Instructions
- Combine the shredded provolone, ricotta, and parmesan cheeses with the minced garlic in a medium bowl. Season with salt and pepper and set aside.
- Bring half an inch of water to a boil in a medium pot, then insert a steamer basket. Add the fresh spinach and steam until wilted, about 1-2 minutes.
- Transfer the steamed spinach to paper towels and fold over to absorb excess moisture.
- Spread 1 teaspoon of softened butter on both sides of each slice of bread.
- Layer the steamed spinach and chopped basil on two slices of prepared bread. Top with the cheese mixture and press in the minced sun-dried tomatoes.
- Place the remaining slices of bread on top to complete the sandwich.
- Heat a large non-stick skillet over medium-low heat. Cook the sandwiches in the skillet, covered, until the bottom is golden brown, about 4-6 minutes.
- Flip the sandwiches and continue cooking until the other side is golden and the cheese has melted, about 2 minutes.
Notes
For additional flavor, consider adding red pepper flakes to the cheese mixture or swapping spinach for other greens.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg