Servings: 2 sandwiches
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Total Time: ~20 minutes
🧂 Ingredients
4 slices sourdough or rustic bread
4 tbsp unsalted butter (softened) or olive oil (for brushing)
½ cup ricotta cheese
¼ cup sun-dried tomatoes, finely chopped (oil-packed or dried and softened)
½ cup fresh spinach, roughly chopped
½ cup shredded mozzarella cheese (or provolone, fontina, or feta for a sharper taste)
1 tbsp fresh basil or parsley, chopped
1 small garlic clove, minced (optional)
Salt & pepper, to taste
👩🍳 Instructions
1. Make the filling
In a medium bowl, mix together:
Ricotta cheese
Sun-dried tomatoes
Spinach
Mozzarella cheese
Herbs, garlic, salt, and pepper
Stir until evenly combined. The mixture should be creamy but not too wet.
2. Prepare the bread
Lightly butter one side of each bread slice (or brush with olive oil).
Lay two slices buttered-side down on a clean surface — these are the bottom halves.
3. Assemble the sandwiches
Divide the ricotta-spinach mixture evenly between the two bottom bread slices.
Top with the remaining bread slices, buttered side facing up.
4. Grill the sandwiches
Heat a nonstick skillet or grill pan over medium heat.
Place sandwiches in the pan and cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crisp, and the cheese inside has melted.
Lower the heat slightly if the bread browns too quickly before the filling is warm.
5. Serve
Slice in half and serve warm!
Optional: drizzle lightly with olive oil and sprinkle with fresh herbs before serving.
🍅 Serving Ideas
Pair with a bowl of tomato basil soup or Greek salad.
Add a drizzle of balsamic glaze or a few crumbles of feta for extra Mediterranean flavor.