Sun-Dried Tomato Spinach Ricotta Grilled Cheese
A delightful grilled cheese sandwich featuring creamy ricotta, tangy sun-dried tomatoes, and fresh spinach, all layered between crispy sourdough bread.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 slices of sourdough bread
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons butter, softened
Instructions
- Prepare the Ricotta Mixture: In a bowl, combine the ricotta cheese, sun-dried tomatoes, spinach, Parmesan cheese, and salt and pepper. Mix until combined.
- Assemble the Sandwiches: Spread the ricotta mixture on four slices of sourdough and top with mozzarella. Place the remaining bread on top.
- Grill to Perfection: Heat olive oil in a skillet over medium heat. Cook sandwiches for 3-4 minutes on each side until golden brown and cheese is melted.
- Serve and Enjoy: Let cool slightly before cutting. Serve warm and enjoy!
Notes
For a vegan option, swap ricotta with cashew-based ricotta and use dairy-free mozzarella. To make it gluten-free, use gluten-free bread.
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg