Grilled Cheese With Sun-dried Tomato, Spinach & Ricotta
This gourmet take on a classic grilled cheese sandwich combines creamy ricotta, savory sun-dried tomatoes, and fresh spinach for a delicious meal that's both comforting and elegant. Perfect for lunch or a light dinner.
Equipment
- 1 non-stick skillet
- 1 spatula
- 1 mixing bowl
- 1 butter knife
Ingredients
- 4 slices sourdough bread
- 1 cup ricotta cheese
- ½ cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, roughly chopped
- 4 tablespoons butter
- ½ teaspoon garlic powder
- to taste salt
- to taste pepper
- 1 cup shredded mozzarella cheese
Instructions
- In a mixing bowl, combine the ricotta cheese, chopped sun-dried tomatoes, garlic powder, salt, and pepper. Stir until well mixed.
- Heat a non-stick skillet over medium heat.
- Spread butter on one side of each slice of sourdough bread.
- Lay two slices of bread in the skillet, buttered side down.
- On each slice of bread, spread a generous amount of the ricotta and sun-dried tomato mixture.
- Top the mixture with the chopped spinach and then sprinkle shredded mozzarella cheese on top.
- Place the remaining two slices of bread on top of the cheese, buttered side up.
- Cook for about 3-4 minutes or until the bottom slice is golden brown. Carefully flip the sandwiches and cook the other side for another 3-4 minutes, until golden brown and the cheese has melted.
- Once done, remove from the skillet and let the sandwiches cool for a minute before slicing in half.
Notes
You can add herbs like basil or oregano to the ricotta mixture for added flavor.
Serve with a side of tomato soup for a classic pairing.