This easy to make sandwich is rich in flavor and a fancier alternative to a regular grilled cheese sandwich.
1 box organic chopped, frozen spinach, defrosted and wrung dry in a clean dish towel
2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
Salt and pepper
Freshly grated nutmeg, to taste
1 cup ricotta
1/3 - 1/2 cup freshly grated Parmigiano-Reggiano cheese (or any parmesan cheese)
2 tablespoons chopped fresh thyme
Salted butter, melted, 4-5 tablespoons
8 slices good quality white bread, sliced 1/2-inch thick
8 deli slices provolone cheese
8 deli slices mozzarella cheese
Separate the spinach to loosen the leaves after drying. Heat olive oil 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, parmesan, 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-parmesan mixture, 2 slices mozzarella and another slice of bread with the buttered side up. Heat griddle over medium heat. Grill sandwiches until cheese is melted and they're golden brown. Cool for 2 minutes, then cut each sandwich in half. If using a panni maker, grill 2 at a time, until golden and crispy, about 3-4 minutes.