How To Make Grilled Cheese With Sun Dried Tomato Spinach
Make lunch extra special with this flavorful and loaded grilled cheese sandwich piled on high with 3 kinds of cheese, sun-dried tomatoes, and spinach.
Serves:
Ingredients
- 2ozunsmoked provolone cheese,shredded
- ⅓cupricotta cheese
- 3tbspparmesan cheese,finely shredded
- ½tspgarlic cloves,minced
- salt and freshly ground black pepper,to taste
- 3cupsfresh spinach
- 4slicesWheat Bread,such as Sara Lee Artesano
- 2tbspfresh basil,chopped
- 3tbspsun-dried tomatoes,minced
- 8tspbutter,softened
Instructions
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In a bowl stir together provolone, ricotta, parmesan, and garlic. Season with salt and pepper to taste, set aside.
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In a medium pot bring ½-inch water to a boil then place a steamer basket in the pot.
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Add in spinach, cover with the lid and let steam for about 1 to 2 minutes until just wilted.
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Transfer spinach to paper towels and fold paper towels over spinach to remove excess moisture.
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Butter both sides of bread slices with 1 teaspoon butter.
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On 2 slices of bread, evenly layer spinach and basil.
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Then layer over ricotta mixture and sprinkle and lightly press sun dried tomatoes into ricotta mixture.
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Top with remaining slices of bread.
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Heat a large non-stick skillet over medium-low heat.
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Add sandwiches, cover, and cook for about 4 to 6 minutes until golden brown on the bottom.
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Flip and continue to cook for about 2 minutes longer until golden brown on the bottom and cheese has melted through.
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Serve immediately. Enjoy!
Recipe Notes
- If using sun-dried tomatoes in oil dab off all excess oil with paper towels.
- Reduce burner temp slightly as needed to prevent the bread from browning too much.
Nutrition
- Calories: 543.24kcal
- Fat: 34.10g
- Saturated Fat: 20.79g
- Trans Fat: 0.64g
- Monounsaturated Fat: 9.01g
- Polyunsaturated Fat: 2.05g
- Carbohydrates: 35.73g
- Fiber: 4.15g
- Sugar: 5.93g
- Protein: 25.46g
- Cholesterol: 90.79mg
- Sodium: 820.02mg
- Calcium: 605.55mg
- Potassium: 646.29mg
- Iron: 4.28mg
- Vitamin A: 495.20µg
- Vitamin C: 15.44mg
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