Description
A gourmet twist on the classic grilled cheese, featuring creamy ricotta, tangy sun-dried tomatoes, and fresh spinach sandwiched between crispy, golden bread.
Ingredients
- 4 slices of sourdough bread
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup fresh spinach leaves
- 2 tablespoons unsalted butter, softened
- 1 clove garlic, minced (optional)
- Salt and black pepper to taste
Instructions
- In a small bowl, combine ricotta, minced garlic (if using), salt, and pepper. Spread the mixture evenly on two slices of bread.
- Layer sun-dried tomatoes, spinach leaves, and shredded mozzarella on top of the ricotta. Top with remaining bread slices.
- Spread butter on the outside of each sandwich. Heat a nonstick skillet or griddle over medium heat.
- Cook sandwiches for 3-4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted.
- Remove from heat, let cool for 1 minute, then slice and serve warm.
Notes
You can customize the seasonings to taste. Add a pinch of red pepper flakes for heat or swap mozzarella for provolone.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Method: Main
- Cuisine: American