Description
A delicious and comforting Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese sandwich featuring a blend of creamy ricotta, melty mozzarella, and sharp Parmesan cheeses layered with sweet-tart sun-dried tomatoes and fresh spinach on crispy sourdough bread. Perfect for a quick lunch or cozy snack.
Ingredients
Scale
Sandwich Ingredients
- 4 slices sourdough bread
- 1/4 cup sun-dried tomatoes, drained and chopped
- 1 cup fresh spinach leaves
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter, softened
Instructions
- Prepare the Skillet: Heat a skillet or griddle over medium heat to get it ready for grilling the sandwiches.
- Butter the Bread: Spread softened butter evenly on one side of each slice of sourdough bread to ensure a golden, crispy crust when grilled.
- Mix the Cheeses: In a small bowl, thoroughly combine ricotta, shredded mozzarella, and grated Parmesan cheese for a creamy, flavorful filling.
- Assemble the Sandwiches: Place two slices of bread, buttered side down, on the hot skillet. Spread the mixed cheeses evenly on each slice, then add chopped sun-dried tomatoes and fresh spinach leaves on top. Cover each with the remaining bread slices, buttered side up.
- Cook the Sandwiches: Grill the sandwiches for 3-4 minutes on each side or until the bread is golden brown and crispy, and the cheeses have melted completely.
- Serve and Enjoy: Remove the grilled cheese sandwiches from the skillet, allow them to cool slightly, then serve while warm for the best taste and texture.
Notes
- You can substitute sourdough with any sturdy bread like ciabatta or country white.
- For extra flavor, consider adding a pinch of crushed red pepper or Italian herbs to the cheese mixture.
- If sun-dried tomatoes are packed in oil, drain them well to prevent soggy bread.
- Use fresh spinach leaves and avoid overpacking to keep the sandwich from becoming too bulky.
- Cook on medium heat to allow the cheese to melt fully without burning the bread.
