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!

Servings: 2

Prep10 minutes

Cook10 minutes

Ready in: 20 minutes

Ingredients

• 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

Instructions

• 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

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