Spinach and Sun-Dried Tomato Grilled Cheese

Servings

2 sandwiches (4 halves)

Prep Time

10 minutes

Cook Time

8–10 minutes

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Ingredients

• 4 slices thick bread (sourdough or country bread works best)

• 1 cup mozzarella cheese, shredded

• 1/2 cup ricotta cheese (or cream cheese)

• 1/3 cup sun-dried tomatoes, chopped (oil-packed, drained)

• 1 cup fresh spinach leaves

• 1 tablespoon olive oil

• 1 tablespoon butter, softened

• 1/2 teaspoon chili flakes (optional)

• Salt and black pepper, to taste

• Optional: grated Parmesan cheese for extra flavor

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Instructions

Step 1: Prepare the Filling

Heat olive oil in a pan over medium heat. Add spinach and sauté for 1–2 minutes until wilted. Season lightly with salt and pepper. Remove from heat and let cool slightly.

In a bowl, mix ricotta cheese with chili flakes and a pinch of black pepper. Fold in the chopped sun-dried tomatoes and cooked spinach.

Step 2: Assemble the Sandwich

Spread butter evenly on one side of each bread slice. Flip the slices over and layer mozzarella cheese on the unbuttered side. Spoon the spinach and sun-dried tomato mixture evenly over the cheese, then sprinkle with Parmesan if using. Top with the remaining bread slices, buttered side facing out.

Step 3: Grill

Heat a skillet over medium-low heat. Place the sandwiches in the pan and cook for 3–4 minutes per side, pressing gently, until the bread is golden brown and crispy and the cheese is fully melted.

Lower the heat if needed to prevent burning while allowing the inside to melt properly.

Step 4: Serve

Remove from the pan and let rest for 1 minute before slicing. Serve warm.

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Serving Suggestions

• Enjoy with tomato soup or a simple green salad

• Perfect for brunch, lunch, or a quick comfort meal

• Serve immediately for best texture and flavor