Description
A gourmet twist on the classic grilled cheese, featuring creamy ricotta, tangy sun-dried tomatoes, and fresh spinach between perfectly toasted bread.
Ingredients
Scale
For the Crust:
- 8 slices sourdough bread
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes in oil, chopped
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons butter, softened
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a bowl, mix ricotta, sun-dried tomatoes, minced garlic, red pepper flakes, salt, and pepper until well combined.
- Heat a skillet over medium heat. Add spinach and cook until wilted, about 2 minutes. Drain any excess liquid and set aside.
- Spread butter on one side of each bread slice. On the unbuttered side of 4 slices, spread the ricotta mixture, then top with wilted spinach and shredded mozzarella. Cover with the remaining bread slices, buttered side up.
- Place sandwiches in a preheated skillet or griddle over medium heat. Cook for 3-4 minutes per side, until bread is golden brown and cheese is melted.
- Remove from heat, let cool for a minute, then slice and serve warm.
Notes
You can customize the seasonings to taste.