Sun Dried Tomato Spinach and Ricotta Grilled Cheese
Jaclyn Bell/ CookingClassy.com
Who could resist this fresh and flavorful twist on grilled cheese? This Sun Dried Tomato Spinach and Ricotta Grilled Cheese is a must-try grilled cheese sandwich! It’s loaded with three kinds of cheese and it has that delicious flavor combo of sun-dried tomatoes and spinach.
This is such an easy-to-make, flavorful lunch or dinner! It’s made with three kinds of cheese, fresh spinach, and those zesty sun-dried tomatoes. This is one of those recipes you’ll want to make again and again!
Ready in: 20 minutes
- 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
- 3 cups (lightly 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
- In a bowl stir together provolone, ricotta, parmesan, and garlic. Season with salt and pepper to taste, and set aside.
- In a medium pot bring 1/2-inch water to a boil then place a steamer basket in the pot.
- Add in spinach, cover with a lid and let steam until just wilted about 1 – 2 minutes.
- Transfer spinach to paper towels and fold paper towels over spinach to remove excess moisture.
- Butter both sides of bread slices with 1 tsp butter.
- On two slices of bread evenly layer spinach and basil.
- Then layer over ricotta mixture and sprinkle and lightly press sun-dried tomatoes into ricotta mixture.
- Top with remaining slices of bread.
- Heat a large non-stick skillet over medium-low heat.
- Add sandwiches, cover, and cook until golden brown on the bottom, about 4 – 6 minutes.
- Flip and continue to cook until golden brown on the bottom and cheese has melted through, about 2 minutes longer (reduce burner temp slightly as needed to prevent the bread from browning too much).
- Serve immediately.
- *If using sun-dried tomatoes in oil dab off all excess oil with paper towels.
- Recipe source: Cooking Classy