Description
A gourmet twist on the classic grilled cheese, featuring creamy ricotta, tangy sun-dried tomatoes, and fresh spinach, all melted between crispy, buttery bread.
Ingredients
- 8 slices sourdough bread
- 4 tablespoons unsalted 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 together the ricotta, garlic powder, red pepper flakes, salt, and pepper until well combined.
- Spread butter on one side of each bread slice. Flip four slices and spread the ricotta mixture on the other side. Top with mozzarella, sun-dried tomatoes, and spinach. Place the remaining bread slices on top, buttered side out.
- Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, until golden brown and the cheese is melted. Press down gently with a spatula while cooking.
- Remove from heat, let rest for a minute, then slice in half and serve warm.
Notes
You can customize the seasonings to taste. For extra flavor, try adding a drizzle of balsamic glaze or a touch of pesto.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: American