Ingredients
Scale
- 8 slices sourdough bread
- 4 tablespoons butter, softened
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 2 cups fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the ricotta cheese, sun-dried tomatoes, spinach, Parmesan cheese, garlic powder, salt, and pepper. Mix well.
- Spread butter on one side of each slice of bread.
- Place 4 slices of bread, butter-side down, in a large skillet or on a griddle over medium heat.
- Spread the ricotta mixture evenly over the bread slices in the skillet.
- Top with the remaining bread slices, butter-side up.
- Grill for 5-7 minutes per side, or until golden brown and the cheese is melted and heated through. Press down gently with a spatula while grilling to ensure even cooking.
- Remove from skillet and cut in half. Serve immediately.
Notes
For a richer flavor, add a thin layer of pesto to the bread before adding the ricotta mixture. You can also use different types of cheese, such as mozzarella or provolone. Feel free to add a pinch of red pepper flakes for a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 70mg