Dinner

Spinach Ricotta Grilled Cheese

You may notice a theme in the next few weeks of our blog – FAST! As I mentioned last week, back to school season has us busy busy busy with little time to plan and execute elaborate meals.

Sometimes, the simplest meals are the best anyway! The recipe this week is a great example of just that. You really can’t go wrong with any form of grilled cheese, and this Spinach Ricotta version did NOT disappoint!

The recipe is written per sandwich, so make sure to gather enough ingredients for however many you plan to eat. Full disclosure, we each ate two of these bad boys because they were truly that good!

TIP – Get a good sourdough bread from a local bakery. It will make alllllll the difference! We got ours from Amazing Grains Bread Co.

What’s your favorite way to dress up a grilled cheese? Let us know in the comments below!

Spinach Ricotta Grilled Cheese - A tasty twist on an old favorite!

Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins

 1 Sourdough Bread Loaf
 2 tbsp Butter (per sandwich)
 2 tbsp Ricotta Cheese (per sandwich)
 1 Slice of Provolone Cheese (per sandwich)
 1 Slice of Mozzarella Cheese (per sandwich)
 1 Large Handful of Baby Spinach (per sandwich)
 2 Tomato Slices (per sandwich)
 Salt & Pepper

1

Slice the sourdough bread for sandwiches. Take out 1 slice of provolone and 1 slice mozzarella per sandwich that you intend to make.

2

Put an iron skillet on medium heat, and put a small frying pan on medium heat as well.

3

Add olive oil to the small frying pan along with a handful of fresh baby spinach to sauté. Season with salt and pepper as the spinach cooks. Set aside when done.

4

Put two tablespoons of butter into the skillet once it is heated, and move around the bottom of the pan.

5

Place two slices of bread into the heated, buttered skillet. Layer a slice of provolone, a thin layer of ricotta, and some sautéed spinach on one side, and a slice of mozzarella and the tomatoes on the other side. (Don't forget to sprinkle some salt on the tomatoes!) When the mozzarella has started to melt, put the two sides together and finish off grilling them.

Repeat all steps for however many sandwiches you are making.

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Ingredients

 1 Sourdough Bread Loaf
 2 tbsp Butter (per sandwich)
 2 tbsp Ricotta Cheese (per sandwich)
 1 Slice of Provolone Cheese (per sandwich)
 1 Slice of Mozzarella Cheese (per sandwich)
 1 Large Handful of Baby Spinach (per sandwich)
 2 Tomato Slices (per sandwich)
 Salt & Pepper

Directions

1

Slice the sourdough bread for sandwiches. Take out 1 slice of provolone and 1 slice mozzarella per sandwich that you intend to make.

2

Put an iron skillet on medium heat, and put a small frying pan on medium heat as well.

3

Add olive oil to the small frying pan along with a handful of fresh baby spinach to sauté. Season with salt and pepper as the spinach cooks. Set aside when done.

4

Put two tablespoons of butter into the skillet once it is heated, and move around the bottom of the pan.

5

Place two slices of bread into the heated, buttered skillet. Layer a slice of provolone, a thin layer of ricotta, and some sautéed spinach on one side, and a slice of mozzarella and the tomatoes on the other side. (Don't forget to sprinkle some salt on the tomatoes!) When the mozzarella has started to melt, put the two sides together and finish off grilling them.

Repeat all steps for however many sandwiches you are making.

6

7

8

Spinach Ricotta Grilled Cheese

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