Description
A gourmet twist on the classic grilled cheese, featuring creamy ricotta, tangy sun-dried tomatoes, and fresh spinach 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 1/2 cups shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- In a small bowl, mix ricotta cheese, chopped sun-dried tomatoes, salt, pepper, and garlic powder until well combined.
- Lay out 4 slices of bread. Spread the ricotta mixture evenly on each slice. Top with a layer of fresh spinach leaves and a generous sprinkle of shredded mozzarella. Place the remaining 4 slices of bread on top to form sandwiches.
- Spread softened butter on the outside of each sandwich (top and bottom).
- Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3-4 minutes per side, or until golden brown and the cheese is melted.
- Remove from heat, let cool for a minute, then slice diagonally and serve warm.
Notes
You can customize the seasonings to taste. For extra richness, add a pinch of red pepper flakes or a drizzle of balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Method: Main
- Cuisine: American