Description
A deliciously rich and savory grilled cheese sandwich featuring creamy ricotta, melted mozzarella, tangy sun-dried tomatoes, fresh spinach, and aromatic basil, all layered between hearty sourdough bread and toasted to golden perfection.
Ingredients
Scale
Bread and Butter
- 8 slices sourdough or rustic bread
- 4 tablespoons unsalted butter, softened
Cheese Mixture
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Vegetables and Herbs
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 cup fresh baby spinach, roughly chopped
- 2 tablespoons fresh basil, chopped (optional)
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Cheese Mixture: In a medium bowl, combine the ricotta, mozzarella, Parmesan, sun-dried tomatoes, spinach, basil (if using), salt, and black pepper. Mix thoroughly until well combined and evenly distributed.
- Assemble Sandwiches: Spread an even layer of the ricotta cheese mixture over 4 slices of bread. Top each with the remaining 4 slices of bread to form 4 sandwiches.
- Butter the Bread: Generously spread softened butter on the outer sides of each sandwich, ensuring full coverage for a golden, crispy crust.
- Heat Skillet: Place a skillet or griddle over medium heat and allow it to warm up adequately before cooking.
- Cook Sandwiches: Place the sandwiches on the heated skillet. Cook each side for 3–4 minutes, pressing gently with a spatula to ensure even browning and melting of the cheese inside. Flip carefully and cook the other side until golden brown and the cheese is fully melted.
- Serve Warm: Remove the sandwiches from the skillet once cooked, slice as desired, and serve immediately while warm and gooey.
Notes
- For an extra burst of flavor, add a smear of pesto inside each sandwich before assembling.
- This recipe works equally well with ciabatta or whole grain bread, offering delicious variations.
- Press the sandwiches gently while cooking to help meld the ingredients and achieve an even crust.
