Ingredients
Scale
- 2 slices sourdough or artisan bread
- 1/3 cup ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons sun-dried tomatoes in oil, drained and chopped
- 1/3 cup fresh spinach, wilted
- 1 tablespoon butter, softened
- Pinch salt
- Pinch pepper
- Pinch garlic powder (optional)
Instructions
- Heat a skillet over medium heat and sauté the spinach in a little olive oil for 2–3 minutes until wilted. Set aside.
- In a mixing bowl, combine ricotta cheese with salt, pepper, and garlic powder (if using).
- Spread the ricotta mixture on one slice of bread. Top with wilted spinach, sun-dried tomatoes, and shredded mozzarella.
- Place the second slice of bread on top and butter the outside of both slices generously.
- Grill in the skillet over medium-low heat for 3–4 minutes per side until golden brown and the cheese has melted.
- Allow to rest for 1 minute before slicing. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich (200g)
- Calories: 452
- Sugar: 2g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 55mg