In a bowl stir together provolone, ricotta, parmesan and garlic. Season with salt and pepper to taste, set aside.
In a medium pot bring 1/2-inch water to a boil then place a steamer basket in pot.
Add in spinach, cover with lid and let steam until just wilted, about 1 - 2 minutes.
Transfer spinach to paper towels and fold paper towels over spinach to remove excess moisture.
Butter both sides of bread slices with 1 tsp butter.
On two slices of bread evenly layer spinach and basil.
Then layer over ricotta mixture and sprinkle and lightly press sun dried tomatoes into ricotta mixture.
Top with remaining slices of bread.
Heat a large non-stick skillet over medium-low heat.
Add sandwiches, cover and cook until golden brown on bottom, about 4 - 6 minutes.
Flip and continue to cook until golden brown on bottom and cheese has melted through, about 2 minutes longer (reduce burner temp slightly as needed to prevent bread from browning too much).
*If using sun dried tomatoes in oil dab off all excess oil with paper towels.
Recipe source: Cooking Classy
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