Spinach and Ricotta Grilled Cheese

It was okay. I used fresh spinach and sautéed it before adding other ingredients. This is a good sandwich option to serve with soups (especially tomato soup).

In a medium sized pan/skillet, fry the garlic in a small amount of olive oil (or cooking oil spray), until just fragrant (about 30-60 seconds) over medium-high heat. Remove from heat; add the garlic to a small bowl; set pan/skillet aside. SPONSORED BY BULLEIT The Bulleit Old Fashioned Bulleit Bourbon, bitters and a hint of sweetness to balance. Old Fashioned, but never out of style. LEARN MORE Add the ricotta cheese, spinach, parmesan cheese, salt/pepper and Italian herbs to the pan-fried garlic and mix until well combined. Spread one side of each slice of bread with butter. Divide the ricotta mixture in half and spread it on the un-buttered sides of two slices of bread; divide the mozzarella cheese in half and add it over the ricotta mixture; top with remaining bread - buttered side up (to create a sandwich). Return the pan/skillet to the stove over medium heat and place the sandwiches in the pan. Cook, turning once, until the cheese has melted and both sides are golden brown (about 3-4 minutes per side). Sprinkle with extra Italian herbs and serve with the pasta sauce (optional) NUTRITION Calories: 327kcal | Carbohydrates: 47g | Protein: 18g | Fat: 9g | Fiber: 2g