Description
Gourmet sun-dried tomato, spinach, and ricotta grilled cheese elevates the classic sandwich with Mediterranean-inspired ingredients. Melted cheese, tangy tomatoes, and earthy spinach create a luxurious lunch you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 slices sourdough bread
- 1/4 cup ricotta cheese
- 1/4 cup fresh spinach leaves
- 1/4 cup sun-dried tomatoes
- 2 slices provolone cheese
Cheese and Dairy:
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) olive oil
Seasonings and Optional Additions:
- 1 clove garlic, minced
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the flavor base by combining minced garlic with ricotta cheese, incorporating dried basil, salt, and black pepper to create a rich, aromatic spread.
- Layer fresh spinach leaves evenly across one slice of sourdough bread, ensuring complete coverage for a vibrant green foundation.
- Spread the garlic-infused ricotta mixture generously over the spinach, creating a creamy and herbaceous layer.
- Distribute chopped sun-dried tomatoes strategically across the ricotta, adding intense, tangy bursts of flavor.
- Place provolone cheese slices on top of the sun-dried tomatoes, allowing for complete coverage and optimal melting potential.
- Crown the sandwich with the second slice of sourdough bread, pressing gently to secure all ingredients.
- Heat olive oil and butter in a skillet over medium-low heat, creating a golden, crisp cooking surface.
- Carefully transfer the assembled sandwich to the heated skillet, cooking for 3-4 minutes until the bottom turns a rich, golden brown.
- Flip the sandwich with a spatula, pressing down gently to ensure even browning and thorough cheese melting.
- Cook for an additional 2-3 minutes until the provolone becomes completely molten and the bread achieves a crisp, amber exterior.
- Remove from heat, let rest for 1 minute, then slice diagonally and serve immediately while warm and gooey.
Notes
- Customize the ricotta mixture by adding fresh herbs like chopped parsley or chives for extra brightness and complexity.
- Select high-quality sun-dried tomatoes packed in olive oil for more intense, concentrated flavor that elevates the sandwich’s overall taste profile.
- Use sourdough bread at room temperature to ensure even grilling and prevent cold spots that might prevent uniform melting of cheese.
- Experiment with different cheese combinations like adding sharp cheddar or fontina alongside provolone for deeper, more nuanced cheese flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 7-8 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1
- Calories: 570
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 80 mg