Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Ingredients

Sourdough bread – 4 slices

Sun-dried tomatoes – ¼ cup, drained and finely chopped

Fresh spinach leaves – 1 cup

Ricotta cheese – ½ cup

Mozzarella cheese – ½ cup, shredded

Parmesan cheese – 2 tablespoons, grated

Butter – 2 tablespoons, softened for spreading

Instructions

Preheat the skillet: Place a skillet or griddle over medium heat and allow it to warm up.

Butter the bread: Spread a thin, even layer of softened butter on one side of each slice of sourdough bread.

Mix the cheeses: In a small bowl, stir together the ricotta, mozzarella, and Parmesan until well blended.

Assemble the sandwiches: Lay two slices of bread, buttered side down, on the heated skillet. Spread the cheese mixture evenly over each slice, then top with chopped sun-dried tomatoes and fresh spinach leaves. Place the remaining bread slices on top, buttered side up.

Grill the sandwiches: Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted into a creamy filling.

Serve: Transfer the sandwiches to a cutting board, let them rest for 1–2 minutes, then slice in half and serve warm.