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Italian-Style Grilled Cheese and Spinach Sandwiches

Serves 4

Originally aired

INGREDIENTS
  • 1 box organic chopped, frozen spinach, defrosted and wrung dry in a clean dish towel
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 2 cloves garlic, finely chopped
  • Salt and pepper
  • Freshly grated nutmeg, to taste
  • 1 cup fresh sheep or cows milk ricotta
  • 1/3-1/2 cup freshly grated Parmigiano-Reggiano cheese, a couple of handfuls
  • 2 tablespoons chopped fresh thyme
  • Good quality salted butter, melted
  • 8 slices hand-cut, good quality white bread, sliced 1/2-inch thick
  • 8 deli slices provolone cheese
  • 8 deli slices Wisconsin mozzarella cheese
PREPARATION

Separate the spinach to loosen the leaves after drying. Heat EVOO in a small skillet over medium heat. Add garlic and stir 2 minutes; add spinach and combine. Season with salt, pepper and nutmeg. Remove from heat.

Stir together ricotta, parm, salt, pepper and thyme.

Liberally brush 1 side of each slice of bread with melted butter.

Build sandwiches: a slice of bread with the buttered side down, 2 slices provolone, some spinach, ricotta-parm mixture, 2 slices mozzarella and another slice of bread with the buttered side up.

Heat a griddle over medium heat. Grill sandwiches until cheese is melted and theyre deeply golden.

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