Description
This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a golden, melty, flavor-packed sandwich layered with creamy cheeses, wilted spinach, and bold sun-dried tomatoes for the ultimate cozy lunch or dinner.
Ingredients
• 2 oz shredded 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 (lightly packed)
• 4 slices Sara Lee Artesano Golden Wheat Bread
• 2 Tbsp chopped fresh basil
• 3 Tbsp minced sun-dried tomatoes
• 8 tsp softened butter
Instructions
1. In a bowl, stir together provolone, ricotta, parmesan, and garlic. Season with salt and pepper.
2. Bring 1/2 inch of water to a boil in a medium pot and place a steamer basket inside. Add spinach, cover, and steam until just wilted, about 1–2 minutes.
3. Transfer spinach to paper towels and press to remove excess moisture.
4. Butter both sides of the bread slices using 1 tsp butter per side.
5. On two slices, evenly layer the spinach and basil. Spread the ricotta cheese mixture over top.
6. Sprinkle sun-dried tomatoes over the ricotta layer and press gently.
7. Top with remaining bread slices to complete the sandwiches.
8. Heat a non-stick skillet over medium-low. Add the sandwiches, cover, and cook for 4–6 minutes until golden on the bottom.
9. Flip and cook uncovered for 2–3 minutes longer, until the second side is golden and cheese is melted.
10. Serve hot.
Notes
– You can substitute cream cheese for ricotta in a pinch.
– Mozzarella or fontina are great alternatives to provolone.
– Use frozen spinach if needed—just thaw and squeeze out excess liquid.
– To avoid soggy bread, always steam spinach instead of sautéing.
– This sandwich is best served immediately, but leftovers can be stored and crisped in a skillet.
- Prep Time: 10
- Cook Time: 10
- Method: Skillet
- Cuisine: American