Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Hey there! So, I was in the kitchen the other day trying to whip up something quick and comforting, and it hit me – why not jazz up the classic grilled cheese? I mean, grilled cheese is already a warm hug in sandwich form, but let’s face it, it can get a bit predictable. That’s when I remembered this sun-dried tomato, spinach, and ricotta combo that I tried ages ago. A complete game changer! It’s like giving your taste buds a little vacation to Italy without leaving your kitchen.
Why You’ll Love This
I make this whenever I’m in need of a quick pick-me-up or when the family starts hinting (not really subtly) that they’re tired of my usual dinners. It’s got this great balance of tangy, creamy, and crispy that just makes everyone happy. Plus, I’m convinced it might be the one meal where I can sneak in some spinach without anyone raising an eyebrow!
What You’ll Need
- 2 slices of sourdough bread (or any bread you have lying around – I’ve used good old white bread in a pinch)
- 1/4 cup sun-dried tomatoes, chopped (packed in oil is best for flavor, but dried ones work too if you rehydrate them first)
- A handful of fresh spinach (you could swap for kale if that’s your jam)
- 1/2 cup ricotta cheese (my grandma always said to use whole milk ricotta, but let’s be honest, anything goes)
- 1 tablespoon butter (for that golden crust)
- A pinch of salt and pepper
Let’s Get Cooking!
- Start by heating a skillet over medium heat. While it’s warming up, spread ricotta cheese on one side of each bread slice. Don’t skimp; the creaminess is what dreams are made of.
- Layer on the sun-dried tomatoes and spinach. This is usually where I sneak a taste because, well, who can resist?
- Sandwich the slices together, butter the outsides, and pop it in the skillet. Press down gently with a spatula. And don’t worry if it looks a bit weird at this stage – it always does!
- Cook for about 3-4 minutes on each side until the bread is golden and the cheese is melty. (I once got distracted and burnt my first attempt, so keep an eye on it!)
- Slice it up and enjoy while it’s hot and gooey.
Some Notes
I’ve found that using a cast-iron skillet gives the best crust, but if you don’t have one, any pan will do just fine. Also, if you’re into spicy, a sprinkle of red pepper flakes adds a nice kick.
Flavor Adventures
When I’m feeling daring, I throw in a slice of mozzarella for extra cheesiness. Tried adding olives once – wouldn’t recommend it, but hey, experimenting is half the fun, right?
Tools of the Trade
You’ll need a good non-stick skillet and a spatula. If you don’t have a spatula, a large spoon can do the trick in a pinch.
How to Store It
If you somehow end up with leftovers, store them in an airtight container in the fridge. They’ll keep for a day or two, though, honestly, in my house, it never lasts more than a day!
Serving Suggestions
My favorite way to serve this is alongside a simple green salad or a bowl of tomato soup. It’s perfect for dunking!
Pro Tips
I once tried rushing the butter-melting step and regretted it because the bread didn’t get that beautiful golden color. Take your time with it!
Questions I’ve Gotten
Can I use another type of cheese? Absolutely! Mozzarella or feta can work well if you’re out of ricotta.
What if I don’t like sun-dried tomatoes? No worries! Try roasted red peppers instead for a different but equally delicious twist.
Is there a way to make this vegan? Sure thing! Use a plant-based ricotta and butter, and you’ve got yourself a vegan delight.
So there you have it, a cozy, elevated take on grilled cheese that’s sure to make your taste buds dance. Don’t forget to experiment and make it your own!
