Description

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a delightful twist on the classic comfort food. Featuring a creamy ricotta and provolone cheese blend, fresh spinach steamed to perfection, aromatic basil, and tangy sun-dried tomatoes all layered between golden wheat bread and cooked to crispy, melty perfection in a skillet.

Ingredients

Scale

Cheese Mixture

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

Vegetables and Herbs

3 cups fresh spinach (lightly packed)
2 Tbsp chopped fresh basil
3 Tbsp minced sun-dried tomatoes

Bread and Butter

4 slices Sara Lee Artesano Golden Wheat Bread
8 tsp softened butter

Instructions

Prepare the cheese mixture: In a bowl, combine the shredded provolone, ricotta, parmesan, and minced garlic. Season the mixture with salt and freshly ground black pepper to taste, stirring well to blend all the flavors together.
Steam the spinach: Bring about 1/2 inch of water to a boil in a medium pot and place a steamer basket inside. Add the fresh spinach, cover the pot, and steam for 1 to 2 minutes until the spinach is just wilted but still vibrant green.
Drain the spinach: Transfer the steamed spinach to paper towels and press gently to remove any excess moisture. This prevents the sandwiches from becoming soggy.
Butter the bread: Spread softened butter evenly on both sides of each bread slice using 1 teaspoon of butter per side to ensure a rich, golden crust when cooked.
Assemble the sandwiches – part 1: On two slices of the buttered bread, evenly layer the drained spinach and chopped fresh basil, creating a fresh green base.
Assemble the sandwiches – part 2: Spread the ricotta cheese mixture over the spinach and basil layers to add creamy richness.
Add the sun-dried tomatoes and complete assembly: Sprinkle the minced sun-dried tomatoes over the ricotta mixture, then gently press down to compact the filling. Top each with the remaining two slices of bread to complete the sandwiches.
Cook the sandwiches – first side: Heat a non-stick skillet over medium-low heat. Place the sandwiches in the skillet, cover with a lid, and cook for 4 to 6 minutes until the bottoms are golden brown and crispy.
Cook the sandwiches – second side: Flip the sandwiches carefully, remove the lid, and continue cooking uncovered for 2 to 3 minutes until the second side is golden and the cheeses have melted thoroughly.
Serve: Remove from the skillet and serve the grilled cheese sandwiches hot to enjoy the gooey, flavorful filling and crispy bread.

Notes

Pressing excess moisture from the steamed spinach is key to avoiding soggy sandwiches.
Use medium-low heat to allow the cheese to melt thoroughly without burning the bread.
Covering the skillet traps heat and helps melt the cheese evenly.
To add extra flavor, consider lightly toasting the bread before assembling.
Suitable for a quick lunch or an easy dinner paired with a fresh salad or soup.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Frying
Cuisine: American

Keywords: grilled cheese, sun-dried tomato, spinach, ricotta, provolone, easy sandwich, vegetarian sandwich, comfort food