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Sun Dried Tomato Spinach and Ricotta Grilled Cheese
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!
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pot
- skillet
📝 Preparation Steps
1
In a bowl stir together provolone, ricotta, parmesan and garlic. Season with salt and pepper to taste, set aside.
2
In a medium pot bring 1/2-inch water to a boil then place a steamer basket in pot.
3
Add in spinach, cover with lid and let steam until just wilted, about ⏱️ 1 - 2 minutes.
4
Transfer spinach to paper towels and fold paper towels over spinach to remove excess moisture.
5
Butter both sides of bread slices with 1 tsp butter.
(slightly packed) fresh spinach3 cupsbutter, (softened)8 tsp
6
On two slices of bread evenly layer spinach and basil.
7
Then layer over ricotta mixture and sprinkle and lightly press sun dried tomatoes into ricotta mixture.
8
Top with remaining slices of bread.
9
Heat a large non-stick skillet over medium-low heat.
10
Add sandwiches, cover and cook until golden brown on bottom, about ⏱️ 4 - 6 minutes.
11
Flip and continue to cook until golden brown on bottom and cheese has melted through, about ⏱️ 2 minutes longer (reduce burner temp slightly as needed to prevent bread from browning too much).
12
Serve immediately.
13
*If using sun dried tomatoes in oil dab off all excess oil with paper towels.
14
Recipe source: Cooking Classy
Nutrition Facts
calories
536 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
5 g
sugar Content
3 g
sodium Content
841 mg
protein Content
18 g
cholesterol Content
89 mg
carbohydrate Content
31 g
saturated Fat Content
20 g
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