Description
A gourmet twist on the classic grilled cheese, featuring creamy ricotta, tangy sun-dried tomatoes, and fresh spinach, all sandwiched between crispy golden bread.
Ingredients
- 8 slices sourdough bread
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes (in oil), drained and chopped
- 2 cups fresh spinach leaves
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
- 4 tablespoons unsalted butter, softened
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and spinach, cooking until wilted, about 2 minutes. Season with salt and pepper, then set aside.
- In a small bowl, mix ricotta cheese with sun-dried tomatoes until well combined.
- Lay out 4 slices of bread. Spread the ricotta mixture evenly over each slice. Top with cooked spinach and shredded mozzarella. Place remaining bread slices on top.
- Spread softened butter on the outside of each sandwich.
- Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet and cook until golden brown and cheese is melted, about 3–4 minutes per side.
- Slice sandwiches in half and serve immediately.
Notes
You can customize the seasonings to taste. Add a pinch of red pepper flakes for heat or a drizzle of balsamic glaze for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Main
- Cuisine: American