Sun-Dried Tomato Spinach Cheese (Printer-Friendly)
Creamy cheeses with sun-dried tomatoes and fresh spinach on buttered sourdough for a flavorful grilled sandwich.
# What You’ll Need:
→ Bread
01 -
4 slices sourdough bread
→ Sun-Dried Tomatoes and Greens
02 -
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
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 bread slice to promote browning and add richness.
03 -
Combine ricotta, mozzarella, and Parmesan cheeses in a bowl until thoroughly mixed for a creamy blend.
04 -
Place two slices of bread buttered side down on the skillet. Evenly spread the cheese mixture on each, then layer with sun-dried tomatoes and fresh spinach leaves. Top with remaining slices, buttered side up.
05 -
Cook for 3 to 4 minutes per side until bread is golden and crisp and cheese is fully melted. Avoid flipping too soon to prevent disassembly.
06 -
Remove from skillet, let rest briefly to settle cheese, then cut sandwiches in half before serving.
# Helpful Hints:
01 -
Use softened butter for easy spreading and even browning.
02 -
Cook on medium heat to melt cheese without burning bread.
03 -
Add spinach just before cooking to maintain its vibrant color and texture.
04 -
Reheat leftovers in a skillet over low heat to preserve crispiness.