Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Ingredients

• 2 oz. shredded unsmoked provolone cheese
• 1/3 cup ricotta cheese
• 3 Tbsp finely shredded parmesan cheese
• 1 small garlic cloves, minced, 1/2 tsp
• Salt and freshly ground black pepper
• 3 cups fresh spinach
• 4 slices Sara Lee Artesano Golden Wheat Bread
• 2 Tbsp chopped fresh basil
• 3 Tbsp minced sun dried tomatoes
• 8 tsp butter, softened

Directions

1. Combine the provolone, ricotta, parmesan, and garlic in a bowl, stirring until evenly mixed. Add salt and pepper to taste, then put the bowl aside.
2. Pour 1/2-inch water into a medium pot and bring it to a boil, then set a steamer basket inside. Add the spinach, cover the pot, and steam just until the leaves wilt, about 1 – 2 minutes. Move the spinach onto paper towels, then fold the towels over it to press out extra moisture.
3. Spread 1 tsp butter on both sides of each bread slice. Arrange the spinach and basil evenly over 2 slices of bread. Spoon the ricotta mixture over the greens, then scatter the sun dried tomatoes on top and gently press them into the cheese. Close the sandwiches with the remaining bread slices.
4. Warm a large non-stick skillet over medium-low heat. Place the sandwiches in the skillet, cover, and cook until the undersides are golden brown, about 4 – 6 minutes. Turn them over and cook until the second side is golden brown and the cheese is melted all the way through, about 2 minutes longer, lowering the heat a bit if the bread is browning too quickly. Serve right away.
5. If your sun dried tomatoes are packed in oil, blot away the extra oil with paper towels before using.