Grilled cheese sandwiches are a classic comfort food, but this Sun-Dried Tomato Spinach and Ricotta Grilled Cheese takes things to a whole new level with the addition of flavorful sun-dried tomatoes, fresh spinach, and creamy ricotta. The combination of mozzarella and Parmesan cheeses creates a deliciously melty filling, while the crisp, golden brown sourdough bread offers a satisfying crunch. This grilled cheese is a perfect balance of savory flavors and textures, making it an ideal choice for a quick yet indulgent meal.
Ingredients
- 8 slices of sourdough bread
- 1 cup ricotta cheese
- ½ cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- ¼ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons butter, softened
Directions
Prepare the Ricotta Filling:
In a medium bowl, combine the ricotta cheese, chopped sun-dried tomatoes, chopped spinach, and grated Parmesan cheese. Mix everything together until well combined. Season the mixture with salt and pepper to taste, adjusting according to your preferences.
Assemble the Sandwiches:
Lay out the sourdough bread slices on a clean surface. Spread a thin layer of the ricotta mixture on one side of each slice of bread. Sprinkle the shredded mozzarella cheese over the ricotta mixture on half of the slices. Top the cheese-covered slices with the remaining slices of bread, ricotta mixture side down, to form sandwiches.
Cook the Sandwiches:
Heat a large skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Allow the butter to melt and coat the skillet evenly. Once the skillet is hot, place two sandwiches in the skillet. Cook for 3-4 minutes on each side, or until the bread is golden brown and crispy, and the cheese has melted inside.
Repeat Cooking:
Repeat the process for the remaining sandwiches, adding more olive oil and butter as needed. Make sure to cook the sandwiches in batches, allowing enough space in the skillet for even browning.
Serve:
Remove the sandwiches from the skillet and let them cool for a minute before cutting them in half. Serve immediately and enjoy the combination of creamy ricotta, savory sun-dried tomatoes, and fresh spinach in a perfectly crispy grilled cheese sandwich.
Cooking Tips
- Bread Choice: Use fresh, thick slices of sourdough bread to achieve a crispy, golden-brown texture on the outside while keeping the filling soft and gooey.
- Ricotta Mixture: For an extra creamy filling, add a tablespoon of cream cheese or mascarpone to the ricotta mixture.
- Grilled Cheese Variations: Feel free to add extra ingredients like sautéed mushrooms or garlic to enhance the flavor profile of the sandwich.
- Crispier Sandwiches: Press down gently on the sandwiches while cooking to help them become crispier and ensure even browning.
Substitutions and Variations
- Dairy-Free Version: Substitute the ricotta cheese and butter with dairy-free alternatives like cashew cheese and vegan butter.
- Gluten-Free Version: Use gluten-free sourdough bread to make this sandwich suitable for those with gluten sensitivities.
- Extra Veggies: Add more veggies like zucchini or bell peppers to the ricotta filling for added texture and flavor.
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, the ricotta mixture can be made a day ahead. Simply store it in an airtight container in the fridge until ready to assemble the sandwiches.
How do I store leftovers?
Store any leftover grilled cheese sandwiches in an airtight container in the fridge for 1-2 days. To reheat, place the sandwich in a skillet over low heat until the cheese is melted again.
Can I freeze these sandwiches?
While grilled cheese sandwiches are best fresh, you can freeze the assembled but uncooked sandwiches. Wrap each sandwich tightly in plastic wrap and foil, then freeze for up to 1 month. To cook, simply thaw and grill as usual.
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 14g
- Carbohydrates: 28g
- Fat: 20g
- Fiber: 3g
- Sugar: 3g
- Sodium: 550mg
Conclusion
This Sun-Dried Tomato Spinach and Ricotta Grilled Cheese brings a delightful twist to the classic grilled cheese sandwich. The rich and creamy ricotta filling, paired with the sweet and tangy sun-dried tomatoes and fresh spinach, makes this sandwich a savory indulgence perfect for lunch or dinner. The crispy, golden brown sourdough bread adds a satisfying crunch that perfectly complements the creamy interior. Whether you’re a fan of traditional grilled cheese or looking to try something new, this sandwich is a must-try.