Description
A delicious grilled cheese sandwich featuring sun-dried tomatoes, spinach, and ricotta for a flavorful twist on a classic.
Ingredients
Scale
- 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 clove, minced (1/2 tsp)
- Salt and freshly ground black pepper to taste
- 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, mix ricotta, parmesan, garlic, salt, and pepper.
- Stir in chopped basil and sun-dried tomatoes.
- Heat a pan over medium heat. Sauté spinach until wilted, then drain excess liquid.
- Spread butter on one side of each bread slice.
- Place two slices butter-side down in the pan.
- Layer with provolone, ricotta mixture, sautéed spinach, and remaining provolone.
- Top with the remaining bread slices, butter-side up.
- Cook until golden brown on each side, about 3-4 minutes per side.
- Cut in half and serve hot.
Notes
- Use oil-packed sun-dried tomatoes for extra flavor.
- Press the sandwich lightly with a spatula for even cooking.
- Adjust salt and pepper to taste.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: grilled cheese, sun-dried tomatoes, spinach, ricotta, sandwich