Description
A gourmet twist on the classic grilled cheese sandwich, featuring creamy ricotta, tangy sun-dried tomatoes, and fresh spinach between two slices of perfectly toasted bread.
Ingredients
- 8 slices sourdough bread
- 4 tablespoons butter, softened
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 2 cups fresh spinach leaves
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- In a small bowl, mix the ricotta cheese with garlic powder, red pepper flakes (if using), and a pinch of salt and pepper. Set aside.
- Lay out the bread slices. Spread the ricotta mixture evenly on 4 slices. Top with chopped sun-dried tomatoes and a handful of fresh spinach.
- Sprinkle shredded mozzarella over the spinach. Season with a little more salt and pepper. Place the remaining bread slices on top to form sandwiches.
- Spread butter on the outside of each sandwich (top and bottom).
- Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted.
- Remove from heat, let cool slightly, then slice in half and serve warm.
Notes
You can customize the seasonings to taste. For extra flavor, add a thin layer of pesto or balsamic glaze inside the sandwich.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Main
- Cuisine: American