Ingredients
- 4 slices of sourdough bread
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach leaves
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
Substitutions are always a fun way to make this recipe your own. Try using whole wheat bread for a nuttier flavor or swap mozzarella with provolone for a creamier texture. The beauty of cooking, as my family taught me, lies in making each dish your own.
Instructions
- Start by preheating your skillet over medium heat. This ensures the bread turns golden brown without burning.
- In a small bowl, mix the ricotta cheese with a pinch of salt and pepper. This step is crucial for enhancing the creamy flavor.
- Spread a generous layer of the ricotta mixture on one side of two slices of bread.
- Layer the chopped sun-dried tomatoes and fresh spinach leaves over the ricotta. Make sure to distribute them evenly for a balanced taste.
- Sprinkle half a cup of shredded mozzarella on top of the spinach for that gooey cheese pull we all love.
- Top with the remaining slices of bread, pressing down gently to hold everything together.
- In your hot skillet, add one tablespoon of olive oil and butter. Once the butter has melted, place the sandwiches in the skillet.
- Grill each side for about 3-4 minutes or until the bread is golden brown and the cheese has melted. My trick is to cover the skillet with a lid for the last minute, so the heat is trapped inside, helping the cheese melt perfectly.
- Remove from the skillet, let it rest for a minute, then slice and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International