Ingredients
Scale
- 4 slices sourdough bread
- 4 tablespoons butter, softened
- 1/2 cup ricotta cheese
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 cup fresh spinach, roughly chopped
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- In a medium bowl, combine ricotta cheese, sun-dried tomatoes, chopped spinach, garlic powder, salt, and pepper. Mix well.
- Spread butter evenly on one side of each slice of bread.
- Place two slices of bread, butter-side down, in a non-stick skillet over medium heat.
- Spread the ricotta cheese mixture evenly over the bread slices in the skillet. Sprinkle with mozzarella cheese.
- Top with the remaining slices of bread, butter-side up.
- Cook for 5-7 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Gently press down on the sandwich with a spatula to ensure even cooking.
- Remove from skillet, slice in half, and serve immediately.
Notes
For extra flavor, add a drizzle of balsamic glaze after grilling. You can also substitute the spinach with kale or other leafy greens. Feel free to use different types of cheese, such as provolone or fontina.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg