Sun-Dried Tomato Spinach Cheese (Printer-Friendly Version)
A creamy, flavorful grilled sandwich with sun-dried tomatoes, spinach, and a blend of three cheeses on sourdough bread.
# Ingredients Needed:
→ Bread
01 -
4 slices sourdough bread
→ Sun-Dried Tomatoes
02 -
¼ cup sun-dried tomatoes, drained and chopped
→ Greens
03 -
1 cup fresh spinach leaves
→ Cheeses
04 -
½ cup ricotta cheese
05 -
½ cup shredded mozzarella cheese
06 -
2 tablespoons grated Parmesan cheese
→ Other
07 -
2 tablespoons softened butter
# Step-by-Step Directions:
01 -
Heat a skillet or griddle over medium heat to prepare for even toasting without burning the bread.
02 -
Evenly spread softened butter on one side of each bread slice to achieve a golden, crisp crust.
03 -
Combine ricotta, mozzarella, and Parmesan cheese in a bowl until thoroughly blended for a creamy texture.
04 -
Place two bread slices buttered side down on skillet. Spread cheese mixture evenly over them, top with sun-dried tomatoes and fresh spinach leaves, then cover with remaining bread slices buttered side up.
05 -
Cook each sandwich for 3 to 4 minutes per side, allowing bread to become golden and cheese to melt fully without flipping prematurely.
06 -
Remove sandwiches from skillet and let rest briefly before slicing to allow cheese to settle.
# Helpful Hints:
01 -
Use soft butter for easy spreading and even browning.
02 -
Add spinach just before cooking to maintain vibrancy and prevent sogginess.
03 -
Reheat leftovers in a skillet over low heat to retain crispiness.