Scale

4 slices sourdough or rustic bread

1/2 cup ricotta cheese

1/4 cup sun-dried tomatoes, chopped (oil-packed, drained)

1/2 cup baby spinach leaves

1/2 cup shredded mozzarella cheese

2 tbsp grated Parmesan cheese (optional)

2 tbsp butter, softened

Salt and pepper to taste

1. In a small bowl, mix ricotta with sun-dried tomatoes and a pinch of salt and pepper.

2. Spread ricotta mixture on two slices of bread. Top with spinach and mozzarella (and Parmesan if using).

3. Top with remaining bread slices to form sandwiches.

4. Butter the outsides of each sandwich.

5. Heat a skillet over medium heat. Grill sandwiches 3–4 minutes per side until golden brown and cheese is melted.

6. Slice and serve hot.

Use a panini press for extra crisp texture.

Swap spinach for arugula or basil for different flavor.

Great served with tomato soup or a side salad.

Keywords: grilled cheese with ricotta, spinach grilled cheese, sun-dried tomato sandwich, gourmet vegetarian sandwich