Sun-dried Tomato, Spinach and Ricotta Grilled Sandwich

A real twist on a grilled cheese sandwich!

(This is the photo that caught my attention.)

Oh my goodness! All I had to see was the picture of this sandwich and I knew I had to find the recipe. I know it sounds funny to have to use a recipe for a sandwich, but sometimes, I just have to know exactly how they made it. I haven't been disappointed with this method because it tells me what I like about it or don't like. Then, I can have fun experimenting with my own ingredients!

I want to thank "Sylvia Recipes" for posting this delicious looking sandwich!  It looks like she has some pretty tasty and creative recipes on her blog. 

Ingredients:

2 oz. shredded unsmoked Provolone cheese

1/3 cup whole milk Ricotta cheese

3 Tbsp. grated Parmesan cheese

1 small clove garlic, minced

Salt and Pepper, to taste

3 cups Baby Spinach, lightly steamed

4 slices Sarah Lee Artisan Golden Wheat Bread

 2 Tbsp. fresh Basil, chopped

3 Tbsp. Sun-dried tomatoes, patted dry if in oil and minced

8 tsp. butter, softened

Instructions:

In a medium bowl, stir together the ricotta, shredded provolone, parmesan and minced garlic.  Add salt and pepper to taste. Set it aside to let the flavors marry.

Bring 1/2 inch of water to a simmer in a small pot with a steamer basket. Add spinach, cover, and steam for 1-2 minutes until wilted. Transfer to a paper towel and press out excess moisture.

Butter one side of each bread slice. On two slices, layer spinach, chopped basil, and then spoon over the ricotta mixture.  Sprinkle sun-dried tomatoes on top and gently press them into the cheese.  Cap with the remaining slices of bread and spread with butter on the outside slices.

Place sandwiches in a non-stick skillet over medium-low heat. Cover and cook for 4-6 minutes or until the bottom is golden brown. Flip and continue cooking, uncovered for 2-3 more minutes, adjusting heat as needed.

A Tip from Grammy:

-No ricotta? Cream cheese works well too and adds a little tang.

-Mix up the cheese by using mozzarella or feta.

-Steam, don't sauté the spinach, this keeps it bright and less greasy

-Softened butter spreads more evenly and gives a better browning.

Be encouraged:

"I am the way and the truth and the life. No one comes to the Father except through me."  -John 14:6