Spinach Pesto with Avocado Grilled Cheese

Ingredients

  • 16 oz. Galbani® Mozzarella, sliced
  • 15oz. Galbani® Ricotta
  • 1 Tbsp. Galbani® Grated Parmesan, divided
  • 2 Tbsp. fresh basil, finely chopped (prepared pesto can be substituted)
  • 8 slices marble rye bread
  • 2 Tbsp. softened butter
  • 1 – 8 oz. package frozen spinach, thawed and drained
  • 2 avocados (ripe), pitted and sliced

Directions

  • In a small mixing bowl combine ricotta, basil and parmesan cheese and mix with fork until blended. Fold to make ricotta extra fluffy. Set aside.
  • Lay out the slices of bread and spread butter on one side of each piece.
  • Spread 1-2 Tbsp. of ricotta mixture on the unbuttered side of 4 slices.
  • Break up the spinach and lay out on the ricotta side, followed by the avocado and mozzarella.
  • Close sandwich and place in a medium preheated pan. Cook for approximately 90 seconds, pressing down with a spatula. Flip and repeat until the cheese is melted and bread is golden brown. Remove, cut and serve.