Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
A gourmet twist on a classic favorite, this grilled cheese features creamy ricotta, savory sun-dried tomatoes, and fresh spinach nestled between golden, crispy slices of sourdough. It’s quick, satisfying, and perfect for any mealtime.
Ingredients
- Sourdough Bread: 4 slices
- Ricotta Cheese: 3/4 cup
- Sun-Dried Tomatoes: 1/3 cup, finely chopped
- Fresh Spinach: 1 cup, wilted and squeezed dry
- Garlic: 1 clove, minced
- Dried Oregano: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Black Pepper: 1/8 teaspoon
- Butter: 2 tablespoons, softened
Instructions
- Preheat Your Equipment: Heat a nonstick skillet or grill pan over medium heat.
- Combine Ingredients: In a small bowl, mix ricotta, sun-dried tomatoes, spinach, garlic, oregano, salt, and pepper.
- Prepare Your Cooking Vessel: Butter one side of each bread slice. Place 2 slices butter-side down in the skillet.
- Assemble the Dish: Spread ricotta mixture evenly on bread in the skillet. Top with remaining slices, butter-side up.
- Cook to Perfection: Grill for 3–4 minutes per side, pressing with a spatula, until golden and heated through.
- Finishing Touches: Let rest 1 minute before slicing to help the filling set.
- Serve and Enjoy: Slice and serve warm with your favorite sides.
Notes
- Use a panini press for extra crispiness.
- Add lemon zest for brightness.
- Keep heat at medium to avoid burning the bread.
- Try with herbed butter for flavor boost.