Creamy Sun Dried Tomato Spinach Ricotta Grilled Cheese Bliss
A delicious grilled cheese sandwich featuring sun-dried tomatoes, spinach, and ricotta for a flavorful twist on a classic.
Ingredients
- 2 oz. shredded unsmoked provolone cheese or dice up deli slices
- ⅓ cup ricotta cheese
- 3 tablespoon finely shredded parmesan cheese
- 1 small garlic clove minced (½ tsp)
- Salt and freshly ground black pepper to taste
- 3 cups slightly packed fresh spinach
- 4 slices Sara Lee Artesano Golden Wheat Bread
- 2 tablespoon chopped fresh basil
- 3 tablespoon minced sun-dried tomatoes
- 8 teaspoon 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.