Description
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a creamy, crispy twist on the classic sandwich, combining golden sourdough with ricotta, Parmesan, mozzarella, wilted spinach, and tangy sun-dried tomatoes.
Ingredients
8 slices sourdough bread or your favourite sandwich bread
1/2 cup shredded mozzarella cheese
1 cup fresh spinach leaves
2 tablespoons grated Parmesan cheese
1/2 cup ricotta cheese
1/2 cup sun-dried tomatoes in oil, drained and sliced
2 tablespoons butter, softened
1 garlic clove, minced
1/2 teaspoon Italian seasoning
Salt and black pepper, to taste
Instructions
In a small bowl, combine the ricotta cheese, grated Parmesan, Italian seasoning and minced garlic. Add a pinch of salt and black pepper and stir until smooth.
Heat a skillet over medium heat. Add the fresh spinach and cook for 1–2 minutes, stirring occasionally, until just wilted. Remove from the heat and allow to cool slightly.
Spread the ricotta mixture evenly over four slices of bread. Add the wilted spinach and sliced sun-dried tomatoes. Sprinkle the shredded mozzarella over the filling. Top with the remaining slices of bread.
Spread the softened butter evenly over the outside of each sandwich. Heat a skillet over medium-low heat.
Place the sandwiches in the skillet and cook for 3–4 minutes per side. Press gently with a spatula as they cook until the bread is golden and crisp and the mozzarella is melted.
Transfer the sandwiches to a cutting board and let them rest for about 1 minute. Slice and serve warm.
Notes
Use medium-low heat so the bread becomes golden and crisp while the cheese melts.
Drain excess oil from the sun-dried tomatoes to prevent the sandwich from becoming greasy.
Do not overfill the sandwiches so they are easier to cook and slice.
Allow the wilted spinach to cool slightly before assembling.
Press gently with the spatula while cooking for an evenly toasted sandwich.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian