This sandwich takes the comfort of a traditional grilled cheese and gives it a Mediterranean twist. The creamy ricotta balances the tartness of sun-dried tomatoes, while spinach adds freshness and a touch of earthiness. It’s crisp on the outside, melty on the inside, and full of rich flavor.
Ingredients
For the Sandwich
- 4 slices rustic bread (sourdough, Italian, or multigrain)
- 1/2 cup ricotta cheese
- 1/3 cup sun-dried tomatoes packed in oil, drained and finely chopped
- 1 cup baby spinach leaves
- 1/2 cup shredded mozzarella or provolone cheese
- 1 tablespoon olive oil (preferably from the sun-dried tomato jar)
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for a bit of heat
Optional Add-Ins for Variation
- 1 teaspoon pesto or basil paste
- 2 tablespoons caramelized onions
- A few fresh basil leaves for brightness
