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Sun-Dried Tomato Spinach and Ricotta Grilled Cheese

Let's be honest - is there anything more comforting and nostalgic than a classic grilled cheese sandwich?
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Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 sandwiches

Ingredients

  • 2 oz shredded provolone cheese
  • 1/3 cup ricotta cheese
  • 3 tbsp grated Parmesan cheese
  • 1 small garlic clove minced (1/2 tsp)
  • Salt and pepper to taste
  • 3 cups fresh spinach
  • 4 slices hearty bread
  • 2 tbsp chopped fresh basil
  • 3 tbsp minced sun-dried tomatoes drained of oil
  • 8 tsp butter softened

Instructions

  • In a bowl, mix together the provolone, ricotta, Parmesan, garlic, and salt and pepper. Set aside.
  • Bring 1/2 inch of water to a boil in a pot with a steamer basket. Add the spinach, cover, and steam for 1-2 minutes until wilted. Drain and squeeze out excess moisture.
  • Butter one side of each bread slice with 1 tsp butter.
  • Layer the spinach, basil, cheesy ricotta mixture, and sun-dried tomatoes between the bread slices.
  • Cook in a non-stick skillet over medium-low heat for 4-6 minutes per side until golden brown, covering briefly to help melt cheese.
  • Serve hot!