Sun-Dried Tomato Spinach Cheese (Printer-Friendly)
Creamy cheeses, sun-dried tomatoes, and fresh spinach melted between buttered sourdough slices for a flavorful bite.
# What You’ll Need:
→ Bread
01 -
4 slices sourdough bread
→ Cheeses
02 -
1/2 cup ricotta cheese
03 -
1/2 cup shredded mozzarella cheese
04 -
2 tablespoons grated Parmesan cheese
→ Vegetables
05 -
1/4 cup sun-dried tomatoes, drained and chopped
06 -
1 cup fresh spinach leaves
→ Fats
07 -
2 tablespoons softened butter
# Steps to Make This:
01 -
Heat a skillet or griddle over medium heat until evenly hot to ensure uniform toasting of the bread.
02 -
Spread softened butter evenly on one side of each slice of bread to achieve a golden, crisp exterior during grilling.
03 -
Combine ricotta, shredded mozzarella, and grated Parmesan in a bowl until thoroughly blended to create a creamy cheese mixture.
04 -
Place two bread slices buttered side down on the skillet, spread the cheese mixture evenly, then layer with chopped sun-dried tomatoes and fresh spinach leaves. Top with the remaining slices, buttered side up.
05 -
Grill each sandwich for 3 to 4 minutes per side over medium heat, until bread is golden brown and cheese is fully melted. Flip carefully to maintain sandwich integrity.
06 -
Remove sandwiches from the skillet and let rest briefly before cutting to allow the cheese to set slightly, preventing spillage.
# Additional Notes:
01 -
Use sun-dried tomatoes packed in oil for enhanced softness and flavor.
02 -
Ensure spinach leaves are fresh and crisp to retain texture and color.
03 -
Softened butter spreads easily and promotes even browning of the bread.
04 -
Avoid cooking on high heat to prevent bread burning and ensure cheese melts properly.
05 -
Store leftovers wrapped tightly in foil or plastic and reheat slowly in a skillet to preserve texture.