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
Preparation
In a bowl stir together provolone, ricotta, parmesan, and garlic. Season with salt and pepper to taste, set aside.
In a medium pot bring ½-inch water to a boil then place a steamer basket in the pot.
Add in spinach, cover with the lid and let steam for about 1 to 2 minutes until just wilted.
Transfer spinach to paper towels and fold paper towels over spinach to remove excess moisture.
Butter both sides of bread slices with 1 teaspoon butter.
On 2 slices of bread, evenly layer spinach and basil.
Then layer over ricotta mixture and sprinkle and lightly press sun dried tomatoes into ricotta mixture.
Top with remaining slices of bread.
Heat a large non-stick skillet over medium-low heat.
Add sandwiches, cover, and cook for about 4 to 6 minutes until golden brown on the bottom.
Flip and continue to cook for about 2 minutes longer until golden brown on the bottom and cheese has melted through.
Serve immediately. Enjoy!
