Description
This Sun Dried Tomato, Spinach, and Ricotta Grilled Cheese sandwich offers a delicious twist on the classic grilled cheese with a flavorful blend of creamy ricotta, provolone, and parmesan cheeses, complemented by fresh spinach, aromatic basil, and tangy sun dried tomatoes. Perfect for a quick lunch or a comforting snack, this grilled sandwich is both satisfying and easy to prepare in just 20 minutes.
Ingredients
Scale
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 garlic clove, minced (about 1/2 tsp)
- Salt and freshly ground black pepper, to taste
Vegetables and Herbs
- 3 cups (slightly packed) fresh spinach
- 2 Tbsp chopped fresh basil
- 3 Tbsp minced sun dried tomatoes* (see notes)
Other Ingredients
- 4 slices Sara Lee Artesano Golden Wheat Bread
- 8 tsp butter, softened
Instructions
- Prepare the Cheese Mixture: In a bowl, combine the shredded provolone, ricotta, parmesan, and minced garlic. Season with salt and freshly ground black pepper to taste. Stir well to blend and set aside.
- Steam the Spinach: In a medium pot, bring about 1/2 inch of water to a boil. Place a steamer basket inside the pot, add the fresh spinach, cover with a lid, and steam until just wilted, approximately 1 to 2 minutes.
- Remove Excess Moisture: Transfer the steamed spinach onto paper towels. Fold the paper towels over the spinach and gently press to absorb any excess moisture to prevent sogginess.
- Prepare the Bread: Butter both sides of each bread slice evenly with about 1 teaspoon of softened butter per side.
- Assemble the Sandwiches: On two buttered bread slices, evenly layer the wilted spinach followed by the chopped fresh basil. Spread the prepared ricotta and cheese mixture over the spinach and basil layers. Sprinkle the minced sun dried tomatoes on top of the ricotta mixture, pressing lightly to adhere.
- Close the Sandwiches: Top the prepared slices with the remaining two buttered bread slices to form sandwiches.
- Cook the Sandwiches: Heat a large non-stick skillet over medium-low heat. Place the sandwiches on the skillet, cover with a lid, and cook until the bottom is golden brown, about 4 to 6 minutes.
- Flip and Finish Cooking: Carefully flip the sandwiches and continue cooking until the other side is golden brown and the cheese has melted, approximately 2 minutes longer. Reduce the heat slightly if the bread browns too quickly.
- Serve: Remove the sandwiches from the skillet and serve immediately while hot and melty.
- Note on Sun Dried Tomatoes: If using sun dried tomatoes packed in oil, dab off all excess oil with paper towels before mincing and adding to the sandwich.
Notes
- Use fresh, soft ricotta and shredded cheeses for best melting and flavor balance.
- Pressing excess moisture from the steamed spinach prevents a soggy sandwich.
- Adjust the heat during cooking to avoid burning the bread before the cheese melts.
- If sun dried tomatoes are oil-packed, remove excess oil for better texture and to avoid greasy sandwiches.
- This recipe yields 2 sandwiches, perfect for a quick and hearty meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
