Sun-Dried Tomato Spinach Ricotta (Print Version)
Crispy bread encloses creamy ricotta, spinach, and sun-dried tomatoes, perfect for a tasty bite.
# Ingredients:
→ Sandwich Components
01 -
2 slices white or whole wheat sandwich bread
02 -
1/2 cup ricotta cheese
03 -
1/4 cup sun-dried tomatoes, chopped
04 -
1 cup fresh spinach leaves
05 -
2 tablespoons olive oil
06 -
1/4 teaspoon kosher salt
07 -
1/4 teaspoon freshly ground black pepper
08 -
1 tablespoon grated Parmesan cheese
# Steps:
01 -
Preheat a medium skillet over medium heat and add olive oil, swirling to coat the surface evenly.
02 -
Spread the ricotta cheese evenly over one slice of bread. Layer chopped sun-dried tomatoes, fresh spinach leaves, salt, pepper, and grated Parmesan cheese on top of the ricotta.
03 -
Place the second slice of bread over the fillings, pressing gently to seal.
04 -
Transfer the assembled sandwich to the hot skillet. Cook until the bread is golden brown and crisp, about 3 to 4 minutes per side, pressing occasionally with a spatula for even toasting.
05 -
Remove the grilled sandwich from the skillet. Cut in half and serve immediately while warm.
# Notes:
01 -
For extra flavor, use sun-dried tomatoes packed in oil and pat dry before chopping.