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

Steps

1. 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.
2. 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.
3. Lay sliced bread on a platter or a cutting board. Coat the top of each slice with butter.