Description
A delicious twist on a classic comfort food, combining creamy ricotta, tangy sun-dried tomatoes, and fresh spinach between crispy sourdough bread.
Ingredients
Scale
- 8 slices sourdough bread
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach leaves
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons unsalted butter, softened
- Pinch of salt and black pepper
Instructions
- In a small bowl, mix the ricotta with Parmesan, salt, and black pepper until smooth.
- Spread a generous layer of the ricotta mixture onto 4 slices of bread.
- Top each slice with fresh spinach leaves, chopped sun-dried tomatoes, and a sprinkle of mozzarella.
- Place the remaining slices of bread on top to form sandwiches.
- Spread butter evenly on the outer sides of each sandwich.
- Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3–4 minutes per side until the bread is golden brown and the cheese inside is melted.
- Slice in half and serve warm.
Notes
For extra flavor, try using flavored oil packed sun-dried tomatoes and feel free to add extra veggies like bell peppers or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg
Keywords: grilled cheese, vegetarian, sandwich, sun-dried tomatoes, spinach, ricotta