Zesty, creamy, and utterly delicious, this grilled cheese sandwich is not your average lunch. Packed with sun-dried tomatoes, fresh spinach, and creamy ricotta, it’s a gourmet take on the classic that’s sure to impress.
Why This Recipe Works
- The combination of sun-dried tomatoes and ricotta cheese creates a perfect balance of tangy and creamy flavors.
- Fresh spinach adds a nutritious boost and a lovely texture contrast.
- Grilling the sandwich to perfection ensures a crispy exterior with a gooey, melty interior.
Ingredients
- 2 slices of sourdough bread
- 1/2 cup ricotta cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach leaves
- 2 tablespoons butter, softened
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Equipment Needed
- Non-stick skillet
- Spatula
- Mixing bowl
Instructions
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, chopped sun-dried tomatoes, and garlic powder. Season with salt and pepper to taste. Mix until well combined. This creamy mixture will be the heart of your sandwich, so make sure it’s flavorful.
Assemble the Sandwich
Spread the ricotta mixture evenly on one slice of sourdough bread. Layer the fresh spinach leaves on top of the ricotta mixture, then top with the second slice of bread. Press down gently to secure the layers.
Butter the Bread
Spread the softened butter evenly on the outside of both slices of bread. This will ensure your sandwich gets that golden, crispy exterior we all love in a grilled cheese.
Grill to Perfection
Heat a non-stick skillet over medium heat. Place the sandwich in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Keep an eye on it to prevent burning.
Serve and Enjoy
Once grilled to perfection, remove the sandwich from the skillet, let it cool for a minute, then slice in half and serve. The gooey, melty interior with the crispy bread is a texture dream come true.
Tips and Tricks
For an even more flavorful sandwich, consider adding a sprinkle of red pepper flakes to the ricotta mixture for a bit of heat. If you’re using sun-dried tomatoes packed in oil, drain them well to avoid making the sandwich too greasy. For a crispier exterior, you can use mayonnaise instead of butter on the outside of the bread. It might sound odd, but it creates an incredibly crispy and golden crust.
Recipe Variations
- Swap the ricotta for goat cheese for a tangier flavor profile.
- Add sliced avocado for extra creaminess and healthy fats.
- Include a layer of prosciutto or cooked bacon for a meaty twist.
- Use pesto instead of garlic powder for an herby, vibrant flavor.
- Try different breads like ciabatta or whole grain for varied textures.
Frequently Asked Questions
Can I make this sandwich ahead of time?
While it’s best enjoyed fresh, you can prepare the ricotta mixture ahead of time and store it in the fridge. Assemble and grill the sandwich when you’re ready to eat for the best texture and flavor.
Can I use frozen spinach?
Yes, but make sure to thaw and drain it thoroughly to avoid a soggy sandwich. Squeeze out as much water as possible before using.
How can I make this recipe vegan?
Substitute the ricotta with a vegan cheese alternative and use plant-based butter. There are many great options available that melt well and offer a similar creamy texture.
Summary
This Sun Dried Tomato Spinach and Ricotta Grilled Cheese is a delightful twist on the classic, offering a gourmet flavor profile with simple ingredients. Perfect for a quick lunch or a cozy dinner, it’s sure to become a favorite.