Description

A delicious and hearty grilled cheese sandwich featuring a flavorful blend of sun-dried tomatoes, fresh spinach, creamy ricotta, provolone, and parmesan cheeses, all layered between golden wheat bread. This recipe offers a perfect balance of creamy, savory, and fresh flavors, making it an ideal comfort food with a gourmet touch.

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 & 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 Cheese Mixture: In a bowl, stir together the shredded provolone, ricotta, parmesan, and minced garlic. Season the mixture with salt and freshly ground black pepper to taste, ensuring the flavors are well combined.
Steam Spinach: Bring 1/2 inch of water to a boil in a medium pot, then place a steamer basket inside. Add the fresh spinach, cover, and steam until just wilted, about 1–2 minutes, to preserve its bright color and nutrients.
Drain Spinach: Transfer the steamed spinach to paper towels and press gently to remove excess moisture. This step prevents the sandwich from becoming soggy.
Butter Bread Slices: Spread 1 teaspoon of softened butter evenly on each side of all four bread slices, preparing them for grilling to achieve a crisp, golden texture.
Assemble Sandwiches: On two slices of bread, evenly layer the pressed spinach and chopped fresh basil. Spread the prepared ricotta cheese mixture over the spinach layer.
Add Sun-Dried Tomatoes: Sprinkle minced sun-dried tomatoes over the ricotta cheese mixture, pressing gently to help the toppings adhere.
Complete Sandwich: Top each assembled slice with the remaining bread slices to form two sandwiches, buttered sides facing out.
Cook Sandwiches: Heat a non-stick skillet over medium-low heat. Place the sandwiches in the skillet and cover. Cook for 4–6 minutes until the bottom slice is golden brown.
Flip and Finish Cooking: Carefully flip the sandwiches and cook uncovered for an additional 2–3 minutes, or until the second side is golden and the cheeses have melted thoroughly.
Serve: Remove the sandwiches from the skillet and serve hot for the best flavor and texture.

Notes

Pressing the spinach dry after steaming is key to avoid soggy sandwiches.
Cooking over medium-low heat ensures the cheese melts properly without burning the bread.
Use fresh herbs and quality sun-dried tomatoes for maximum flavor.
Feel free to substitute the wheat bread with your preferred type, though artisan bread enhances taste and texture.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Lunch
Method: Stovetop
Cuisine: American

Keywords: grilled cheese, sun-dried tomato, spinach, ricotta, provolone, sandwich, vegetarian lunch, easy recipe