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Sun-Dried Tomato Spinach and Ricotta Grilled Cheese + Comforting Lunch

Sun-Dried Tomato Spinach and Ricotta Grilled Cheese + Comforting Lunch

A grilled cheese sandwich filled with ricotta, spinach, and sun-dried tomatoes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Calories: 600
Ingredients Method Nutrition Notes

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

Method
 

  1. In a bowl, mix together the provolone, ricotta, Parmesan, garlic, and salt and pepper. Set aside.
  2. 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.
  3. Butter one side of each bread slice with 1 tsp butter.
  4. Layer the spinach, basil, cheesy ricotta mixture, and sun-dried tomatoes between the bread slices.
  5. 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.
  6. Serve hot!

Nutrition

Calories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 4gSugar: 4g

Notes

Use medium-low heat to prevent the bread from burning while the cheese melts.

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