Ingredients:

  • 1/2 cup (125g) whole milk ricotta cheese
  • 1/2 cup (50g) fresh baby spinach, chopped and sautéed
  • 1/4 cup (40g) sun-dried tomatoes in oil, patted dry and sliced
  • 1/2 cup (60g) shredded low-moisture mozzarella
  • 2 tbsp (15g) grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/4 tsp red pepper flakes
  • 4 thick slices (200g) sourdough bread
  • 2 tbsp (30g) unsalted butter, softened
  • 1 tbsp (15g) mayonnaise
  • 1 pinch sea salt

Instructions:

  1. Sauté the spinach. Place the chopped spinach in a dry pan over medium heat for 2 minutes until wilted and significantly reduced in size.
  2. Mix the cheese base. In a bowl, combine the ricotta, sautéed spinach, patted dry sun dried tomatoes, Parmesan, minced garlic, and red pepper flakes.
  3. Stir until incorporated. Fold the ingredients together until the mixture looks like a thick, colorful paste.
  4. Prepare the bread coating. Mix the softened butter and mayonnaise in a small ramekin until smooth.
  5. Spread the exterior coating. Apply the butter mayo mixture to one side of each bread slice.
  6. Layer the cheese. On the un buttered side of two slices, sprinkle half of the mozzarella, then spread the ricotta mixture evenly.
  7. Top it off. Add the remaining mozzarella over the ricotta and place the other bread slices on top, buttered side facing out.
  8. Heat the skillet. Place your pan over medium low heat and let it warm for 3 minutes.
  9. Toast the first side. Place sandwiches in the pan and cook for 4 minutes until the bottom is a deep golden brown and you hear a distinct sizzle.
  10. Flip and finish. Carefully turn the sandwich and cook for another 3 to 4 minutes until the cheese is visibly oozing from the sides.