Description
A delicious grilled cheese sandwich stacked with creamy ricotta, wilted spinach, and sweet-tangy sun-dried tomatoes, perfect for a quick meal.
Ingredients
Scale
- 4 slices thick-cut sourdough bread
- 1 cup whole milk ricotta cheese
- 1/2 cup sun-dried tomatoes (in oil, chopped)
- 2 cups fresh spinach
- 1/2 cup shredded mozzarella
- 1/4 cup grated parmesan
- 2 tablespoons unsalted butter (softened)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- Salt & black pepper to taste
- Fresh rosemary (optional garnish)
Instructions
- Heat a skillet over medium and lightly sauté spinach until just wilted. Season lightly and set aside.
- In a bowl, mix ricotta, parmesan, garlic powder, salt, pepper, and a pinch of red pepper flakes.
- Butter one side of each bread slice generously.
- Spread the ricotta mixture on the inside of the bread, layer wilted spinach and chopped sun-dried tomatoes, then sprinkle mozzarella on top.
- Close the sandwich and grill butter-side down until deeply golden and crisp, about 3–4 minutes per side. Press gently for even browning.
- Cook until cheese is fully melted and edges are crispy. Rest for 1–2 minutes before slicing.
- Garnish with fresh rosemary and serve hot for maximum cheese pull.
Notes
- For extra flavor, consider adding more herbs or spices to the ricotta mixture.
- Ensure the skillet is at the right temperature to avoid burning the bread.
- Feel free to substitute the bread with your favorite type.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg