Sun-Dried Tomato Spinach and Ricotta Grilled Cheese
This gourmet grilled cheese features a creamy ricotta filling combined with sun-dried tomatoes and fresh spinach, all melted together between slices of crispy sourdough bread. Perfect for a comforting meal or a quick snack, it offers a delightful Mediterranean twist that is sure to please.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sun-dried tomatoes, chopped
- 4 slices of sourdough bread
- 1 cup fresh spinach, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions
- In a small bowl, combine ricotta cheese with a pinch of salt and pepper. Set aside.
- Chop the sun-dried tomatoes and fresh spinach. Spread a generous layer of the ricotta mixture on one side of each slice of bread. Sprinkle chopped sun-dried tomatoes and spinach evenly over the ricotta on two slices of bread. Top with shredded mozzarella cheese. Place the remaining slices of bread on top to form sandwiches.
- Heat olive oil and butter in a skillet over medium heat until the butter is melted. Add the sandwiches to the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Press down gently with a spatula to ensure even melting.
- Remove the sandwiches from the skillet and let them cool slightly before cutting in half. Sprinkle with red pepper flakes if desired. Serve warm with a side of soup or salad.
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 55mg