Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Introduction
If you’re looking for a quick and tasty meal, the Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is just what you need! This sandwich combines creamy ricotta, tangy sun-dried tomatoes, and fresh spinach between crispy sourdough bread. It’s a simple recipe that brings a burst of flavor to your lunch.
Why Make This Recipe
This grilled cheese is not just any ordinary sandwich. It’s packed with delicious Mediterranean flavors that your whole family will love! It’s easy to make, and you can have it on the table in no time. Perfect for a busy day or a cozy weekend treat!
How to Make Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Ingredients:
- 4 slices of sourdough bread
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
- Red pepper flakes (optional)
Directions:
- In a small bowl, mix the ricotta cheese with a pinch of salt and pepper; set aside. Chop the sun-dried tomatoes and fresh spinach.
- Spread a generous amount of ricotta cheese on one side of each bread slice. Sprinkle the chopped sun-dried tomatoes and fresh spinach evenly over the ricotta cheese on two slices. Top with shredded mozzarella cheese and place the remaining two slices on top.
- In a skillet, heat olive oil and butter over medium heat until melted. Cook the sandwiches in the skillet for 3-4 minutes on each side, until the bread is golden brown and cheese is melted. Press down gently with a spatula.
- Remove from skillet, let cool for a minute, cut in half, and sprinkle with red pepper flakes if desired. Enjoy with a side of soup or salad!
How to Serve Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Serve your grilled cheese warm right off the skillet. Cut it in half to show off the colorful filling. Pair it with a bowl of tomato soup or a fresh salad for a complete meal that feels extra special.
How to Store Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
If you have leftovers, let the sandwiches cool completely. Store them in an airtight container in the fridge for up to 2 days. Reheat them in a skillet for the best results.
Tips to Make Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
- Use fresh spinach for the best taste and texture.
- Feel free to add other ingredients like mushrooms or roasted peppers for extra flavor.
- Adjust the amount of red pepper flakes based on how spicy you like it!
Variation
You can easily change the bread to your favorite type, like whole grain or ciabatta. You can also use different cheeses, like feta or goat cheese, for a new twist!
FAQs
Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: Yes, you can use fresh tomatoes, but keep in mind they will add more moisture to the sandwich.
Q: Is this sandwich vegetarian?
A: Yes, this recipe is vegetarian-friendly!
Q: Can I freeze the grilled cheese sandwiches?
A: It’s best to freeze them before cooking. Assemble the sandwiches, wrap them tightly, and freeze. Cook from frozen when you’re ready to enjoy!
