Description
A gourmet grilled cheese sandwich featuring creamy ricotta, savory sun-dried tomatoes, fresh spinach, and melted mozzarella on crispy sourdough bread.
Ingredients
4 slices sourdough bread
2 tablespoons softened unsalted butter or mayonnaise
1/2 cup whole milk ricotta cheese
1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
1 cup fresh baby spinach, finely chopped
1/4 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
Instructions
Step 1: In a small bowl, combine the ricotta cheese, chopped sun-dried tomatoes, chopped spinach, garlic powder, salt, and black pepper. Mix until well combined.
Step 2: Spread softened butter (or mayonnaise) evenly on one side of each slice of sourdough bread.
Step 3: Place two slices of bread, butter-side down, in a cold skillet or griddle. Evenly spread half of the ricotta-spinach mixture on each slice. Top each with half of the shredded mozzarella cheese.
Step 4: Place the remaining two slices of bread, butter-side up, on top of the cheese. Turn the heat to medium-low.
Step 5: Cook for 4-6 minutes per side, or until the bread is golden brown and crispy, and the cheese is completely melted. Gently press down on the sandwiches with a spatula occasionally to ensure even contact and melting.
Step 6: Remove from heat, let cool for a minute, then slice in half and serve immediately.
Notes
For extra flavor, consider adding a pinch of red pepper flakes to the ricotta mixture for a subtle kick. Ensure your spinach is well-drained after chopping to prevent excess moisture in the sandwich.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
