Sun-Dried Tomato Spinach and Ricotta Grilled Cheese


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


In a medium bowl, combine the ricotta cheese, chopped sun-dried tomatoes, chopped spinach, and grated Parmesan cheese. Mix well and season with salt and pepper to taste.

Lay out the slices of sourdough bread on a clean surface. Spread a thin layer of the ricotta mixture on one side of each slice of bread.

Sprinkle shredded mozzarella cheese over the ricotta mixture on half of the slices of bread. Top with the remaining slices of bread, ricotta mixture side down, to form sandwiches.

Heat a large skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, place two sandwiches in the skillet.

Cook the sandwiches for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Repeat with the remaining sandwiches, adding more olive oil and butter as needed.

Remove the sandwiches from the skillet and let them cool for a minute before cutting in half and serving.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 350 kcal | Servings: 4 servings