Sun Dried Tomato Spinach and Ricotta Grilled Cheese
Ingredients
The cheese mixture
-
2
oz
shredded unsmoked provolone cheese
-
⅓
cup
ricotta cheese
-
3
Tbsp
finely shredded parmesan cheese
-
1
small
garlic clove, minced
-
to taste
salt
-
to taste
freshly ground black pepper
The vegetables
-
3
cups
fresh spinach
-
2
Tbsp
chopped fresh basil
-
3
Tbsp
minced sun dried tomatoes
The bread
-
4
slices
Sara Lee Artesano Golden Wheat Bread
The butter
Instructions
- Mix provolone, ricotta, parmesan, and garlic in a bowl; season with salt and pepper.
- Steam spinach until wilted, about 1-2 minutes, then remove excess moisture.
- Butter both sides of the bread slices with 1 tsp of butter each.
- On two slices of bread, layer spinach and basil, then add the cheese mixture and sun dried tomatoes.
- Top with the other slices of bread.
- Heat a non-stick skillet over medium-low heat, add sandwiches, cover, and cook until golden brown, about 4-6 minutes.
- Flip and cook until the other side is golden brown and cheese is melted, about 2 minutes.
- Serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
536
Total fat
36g
Total carbohydrates
31g
Total protein
18g
Sodium
841mg
Cholesterol
89mg
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