Sun-Dried Tomato Spinach Cheese (Printer-Friendly)
Grilled sandwich with creamy cheeses, fresh spinach, and tangy sun-dried tomatoes on buttery sourdough bread.
# What You'll Need:
→ Bread
01 -
4 slices sourdough bread
→ Sun-Dried Tomatoes
02 -
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
→ Greens
03 -
1 cup fresh spinach leaves
→ Cheeses
04 -
1/2 cup ricotta cheese
05 -
1/2 cup shredded mozzarella cheese
06 -
2 tablespoons grated Parmesan cheese
→ Butter
07 -
2 tablespoons butter, softened
# Steps to Follow:
01 -
Heat a skillet or griddle over medium heat until ready to toast bread evenly without burning.
02 -
Spread softened butter evenly on one side of each slice of sourdough bread to ensure a golden, crisp crust.
03 -
In a bowl, combine ricotta, mozzarella, and Parmesan cheeses until well mixed for a creamy, meltable filling.
04 -
Place two slices of bread buttered side down on the skillet. Evenly spread cheese mixture over them, then layer with chopped sun-dried tomatoes and fresh spinach leaves. Top with remaining bread slices, buttered side up.
05 -
Cook each sandwich for 3 to 4 minutes per side over medium heat, allowing bread to become golden and cheese to melt thoroughly without flipping too soon.
06 -
Remove sandwiches from skillet and let rest briefly before cutting in half to allow cheese to set and prevent spilling.
# Extra Suggestions:
01 -
Use softened butter for easy spreading and even browning; cooking over medium heat ensures optimal cheese melt and crisp bread.
02 -
Adding spinach just before cooking preserves its vibrant color and prevents sogginess.