Description
A gourmet twist on the classic grilled cheese, featuring creamy ricotta, tangy sun-dried tomatoes, and wilted spinach, all sandwiched between crispy, golden 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
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Add spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- In a small bowl, mix ricotta with sun-dried tomatoes and red pepper flakes if using.
- Spread butter on one side of each bread slice. Place 4 slices buttered side down on a work surface.
- On each slice, spread a generous layer of ricotta mixture, then top with spinach mixture, and sprinkle with mozzarella.
- Top with remaining bread slices, buttered side up.
- Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3-4 minutes per side, until golden brown and cheese is melted. Press down gently with a spatula.
- Remove from heat, let rest for 1 minute, then slice and serve warm.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of dried oregano or basil to the ricotta mixture. If you prefer a dairy-free version, use vegan butter and cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: American