Sun-Dried Tomato Spinach and Ricotta Grilled Cheese is a gourmet twist on the classic comfort food. This delicious sandwich combines creamy ricotta, flavorful sun-dried tomatoes, fresh spinach, and melted provolone cheese, all nestled between slices of hearty bread. Perfect for lunch or a light dinner, this grilled cheese is sure to become a favorite. Let’s dive into the recipe and see how to create this mouthwatering grilled cheese step-by-step.
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
Instructions
Step 1: Prepare the Cheese Mixture
- Combine Cheeses: In a medium bowl, combine the shredded provolone, ricotta cheese, grated Parmesan cheese, and minced garlic. Mix until well blended. Season with salt and pepper to taste.
Step 2: Prepare the Spinach
- Cook Spinach: In a large skillet, heat a small amount of olive oil over medium heat. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly. Once cool, squeeze out any excess moisture from the spinach.
Step 3: Assemble the Sandwiches
- Butter Bread: Spread softened butter evenly on one side of each slice of bread.
- Add Cheese Mixture: Spread the cheese mixture evenly on the unbuttered side of two slices of bread.
- Add Spinach and Sun-Dried Tomatoes: Evenly distribute the wilted spinach, chopped basil, and minced sun-dried tomatoes over the cheese mixture.
- Top with Bread: Place the remaining slices of bread, buttered side up, on top to form sandwiches.
Step 4: Cook the Sandwiches
- Heat Skillet: Heat a large skillet or griddle over medium heat.
- Grill Sandwiches: Place the sandwiches in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Press down gently with a spatula to ensure even cooking and melting.
Step 5: Serve
- Slice and Serve: Remove the sandwiches from the skillet, slice in half if desired, and serve hot. Enjoy your Sun-Dried Tomato Spinach and Ricotta Grilled Cheese with a side salad or soup.
Cooking Notes
- Bread: Use a hearty bread like sourdough, ciabatta, or whole grain for the best texture and flavor.
- Spinach: Make sure to squeeze out as much moisture as possible from the cooked spinach to prevent the sandwich from becoming soggy.
- Sun-Dried Tomatoes: Ensure the sun-dried tomatoes are well-drained of oil to avoid greasiness in the sandwich.
Frequently Asked Questions
Q: Can I use a different type of cheese? A: Yes, you can substitute the provolone with mozzarella or fontina cheese for a different flavor profile.
Q: How do I store leftovers? A: Grilled cheese sandwiches are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness.
Q: Can I add other ingredients? A: Absolutely! Feel free to add ingredients like roasted red peppers, caramelized onions, or sliced mushrooms for extra flavor and texture.
Keto/Low Carb Version
To make a keto or low-carb version of Sun-Dried Tomato Spinach and Ricotta Grilled Cheese, follow these modifications:
- Bread: Use keto-friendly bread or make your own using almond flour or coconut flour.
- Ricotta Cheese: Ensure the ricotta cheese used is full-fat and free of added sugars.
- Butter: Use grass-fed butter for a keto-friendly option.
Sun-Dried Tomato Spinach and Ricotta Grilled Cheese is a delicious and sophisticated twist on the classic grilled cheese sandwich. The combination of creamy ricotta, melted provolone, fresh spinach, and sun-dried tomatoes creates a flavorful and satisfying meal. Try this recipe today and enjoy a gourmet grilled cheese experience!
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