Spinach Ricotta Grilled Cheese
Description
You may never make boring grilled cheese again after making this the first time. Your family will give it a 10.5 rating for sure.
Ingredients
1 T. extra-virgin olive oil
5 oz. baby spinach
Kosher salt
freshly ground black pepper
1/2 c. Ricotta cheese
1 c. grated Mozzarella cheese
pinch of nutmeg
1/2 c. freshly grated Parmigiano-Reggiano cheese
8 slices of sturdy bread, each sliced 1/3 inch thick
4 T. unsalted butter, at room temperature
Directions
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Heat a large skillet over medium-high heat; add olive oil, spinach and scant 1/2 t. salt; saute until spinach has completely wilted, 2-4 minutes; transfer to a strainer set over a bowl. Cool to room temperature. When it's cool enough to handle, squeeze out as much liquid as possible.
Roughly chop spinach; add to a medium bowl. Add Ricotta, Mozzarella and Parmigiano-Reggiano cheeses, a pinch of nutmeg, 1/4 t. each salt and pepper; stir to combine; set aside. Refrigerate until ready to make the sandwiches.
Lay sliced bread on a platter or a cutting board. Coat the top of each slice with butter.
Heat a large skillet over medium heat. Lay 4 bread slices in the skillet, buttered side down. Scoop about 1/3 c. cheese mixture onto each slice, spreading the mixture evenly to cover; top with another slice of bread, butter-side up.
Cook until bottom side is golden and toasted, 2 - 3 minutes. Carefully flip; cook until toasted and the cheese is melty, an another 2 - 3 minutes. Transfer sandwiches to a platter. Let cool for about 1 minute.
4 servings.