Tomato Spinach Ricotta Grilled Cheese (Print Version)
Crispy sourdough bread with creamy ricotta, mozzarella, fresh spinach, and tangy sun-dried tomatoes for an elevated classic.
# Ingredients:
→ For the Sandwich
01 -
4 slices sourdough bread
02 -
1/4 cup sun-dried tomatoes, drained and chopped
03 -
1 cup fresh spinach leaves
04 -
1/2 cup ricotta cheese
05 -
1/2 cup shredded mozzarella cheese
06 -
2 tablespoons grated Parmesan cheese
07 -
2 tablespoons butter, softened
# Steps to Follow:
01 -
Place a skillet or griddle on medium heat.
02 -
Spread softened butter on one side of each slice of bread.
03 -
In a bowl, combine ricotta, mozzarella, and Parmesan. Mix until creamy and evenly combined.
04 -
Place two slices of bread, buttered side down, on the skillet. Spread the cheese mixture over the top side of each slice. Add sun-dried tomatoes and spinach leaves evenly on top of the cheese. Top each with the second slice of bread, buttered side facing up.
05 -
Cook for 3–4 minutes per side until the bread is golden and the cheese is melted. Adjust heat as needed to prevent burning.
06 -
Remove from skillet, let cool slightly, slice, and serve hot with a side salad or tomato soup.
# Additional Notes:
01 -
Best enjoyed fresh, but can be stored in the fridge for 1 day and reheated in a skillet or toaster oven.
02 -
Avoid the microwave—reheat in a pan for crispiness.
03 -
Add basil leaves, red pepper flakes, or caramelized onions for a flavor boost.
04 -
Serve with roasted tomato soup, sweet potato fries, or a mixed green salad for a complete meal.