Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
A vibrant and flavorful twist on the classic grilled cheese, combining creamy ricotta and mozzarella with tangy sun-dried tomatoes and fresh spinach.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Grilled Cheese
- 4 slices sourdough or rustic bread Use any bread of choice
- 0.5 cup ricotta cheese
- 0.5 cup shredded mozzarella cheese
- 0.25 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- 1 tablespoon butter (for grilling) For a golden crust
- 1 teaspoon olive oil For wilting spinach
- 1 clove garlic (optional) For added flavor
Instructions
Preparation
- Begin by heating a teaspoon of olive oil in a skillet over medium heat. If using, toss in a minced clove of garlic and cook until fragrant, about 30 seconds.
- Add the fresh spinach to the skillet and sauté until wilted, about 2 minutes.
- Spread ricotta cheese generously on one side of each slice of bread.
- Layer shredded mozzarella, sautéed spinach, and chopped sun-dried tomatoes on two slices of the bread.
- Top with the other slices of bread to close the sandwiches and butter the outside of each sandwich.
Cooking
- Grill the sandwiches in the skillet for 3-4 minutes on each side until golden brown and the cheese is melted.
- Remove the sandwiches from the pan, let them rest for a minute, and then slice in half to serve warm.
Notes
Consider adding sharp cheese varieties or spices for extra flavor. Leftovers can be stored in an airtight container for up to two days.