Ingredients
Scale
- 4 slices sourdough bread (or your favorite crusty bread)
- ¼ cup sun-dried tomatoes, drained and chopped
- 1 cup fresh spinach leaves
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter, softened
Instructions
- Preheat a skillet or griddle on medium heat.
- Spread softened butter on one side of each slice of bread.
- In a bowl, combine ricotta, mozzarella, and Parmesan. Mix until creamy and evenly combined.
- Place two slices of bread, buttered side down, on the skillet. Spread the cheese mixture over the top side of each slice. Add sun-dried tomatoes and spinach leaves evenly on top of the cheese. Top with the second slice of bread, buttered side facing up.
- Cook for 3–4 minutes per side until the bread is golden and the cheese is melted. Adjust heat as needed to prevent burning.
- Remove from skillet, let cool slightly, slice, and serve hot with a side salad or tomato soup.
Notes
For best results, let the cheese mixture come to room temperature before spreading it onto the bread. This ensures even melting and prevents burning.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg