Ingredients
4 slices sourdough bread
2 tbsp butter, softened
1/3 cup sun-dried tomatoes, chopped
1 cup fresh spinach
1/2 cup ricotta cheese
Instructions
- Spread butter on one side of each slice of sourdough bread.
- Flip the slices and spread ricotta cheese on the unbuttered sides of two slices.
- Top with chopped sun-dried tomatoes and fresh spinach.
- Place the remaining bread slices on top, buttered side facing out.
- Heat a skillet over medium heat and grill the sandwiches for 3–4 minutes per side until golden brown and crispy.
- Remove from skillet, let rest for a minute, then slice and serve.
Notes
- Add shredded mozzarella or melty cheese for extra richness.
- Mix crushed red pepper flakes into the ricotta for spice.
- Swap spinach with arugula or baby kale for variation.
- Use whole grain or rye bread for a different flavor profile.
- Reheat leftovers in a skillet to maintain crispiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilled
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 360
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
