Ingredients
Scale
- 2 slices Sourdough or rustic bread
- 1/4 cup whole milk Ricotta cheese
- 1/4 cup shredded low-moisture Mozzarella cheese
- 2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
- 1/4 cup fresh spinach, finely chopped
- 1 tablespoon unsalted butter, softened
- 1/4 teaspoon Italian seasoning
Instructions
- Step 1: In a small bowl, combine the ricotta cheese, mozzarella cheese, chopped sun-dried tomatoes, chopped spinach, and Italian seasoning. Stir thoroughly until the filling is evenly mixed.
- Step 2: Spread the softened butter evenly on one side of each slice of bread. Place one slice of bread (butter-side down) in a non-stick skillet or griddle set over medium heat.
- Step 3: Carefully spoon the ricotta and vegetable mixture onto the unbuttered side of the bread slice already in the pan, spreading it evenly. Place the second slice of bread on top, butter-side up.
- Step 4: Grill the sandwich for 3 to 4 minutes until the bottom slice is deeply golden brown. Flip the sandwich gently and cook for an additional 3 to 4 minutes until the second side is golden and the filling is hot and melted.
- Step 5: Remove the grilled cheese from the skillet. Allow it to rest for 1 minute before slicing in half diagonally and serving immediately.
Notes
- If you make extra filling, store it airtight in the fridge for up to 3 days to quickly assemble future sandwiches.
- To restore the crispy texture, reheat leftovers in a toaster oven or air fryer at 300°F (150°C) for 5 minutes instead of using a microwave.
- Serve this rich grilled cheese alongside a small cup of warm balsamic vinegar or marinara sauce for dipping.
- For the creamiest, least-soggy filling, briefly press the ricotta cheese between paper towels before mixing to remove excess plant-based protein powder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American