Ingredients:

  • 4 thick slices sourdough bread
  • 2 tbsp mayonnaise
  • 0.5 cup whole milk ricotta cheese, strained
  • 0.25 cup shredded low-moisture mozzarella cheese
  • 2 tbsp freshly grated Parmesan cheese
  • 0.5 tsp garlic powder
  • 0.25 cup sun-dried tomatoes in oil, drained and julienned
  • 2 cups fresh baby spinach, roughly chopped
  • 0.5 tsp red pepper flakes
  • 1 pinch kosher salt
  • 1 pinch cracked black pepper

Instructions:

  1. Place the 0.5 cup whole milk ricotta in a sieve for 10 minutes. Note: This prevents the sandwich from becoming a watery mess.
  2. Roughly chop 2 cups fresh baby spinach and pat dry. Note: Removing surface moisture is key to a crispy crust.
  3. Combine the strained ricotta, 0.25 cup shredded mozzarella, 2 tbsp grated Parmesan, and 0.5 tsp garlic powder.
  4. Fold in the chopped spinach, 0.25 cup julienned sun dried tomatoes, 0.5 tsp red pepper flakes, salt, and pepper.
  5. Apply 2 tbsp mayonnaise to one side of each of the 4 sourdough slices. Note: Mayo provides a more even golden finish than butter.
  6. Place two slices mayo side down, spread the ricotta mixture thickly, and top with remaining slices, mayo side up.
  7. Preheat your skillet over medium low heat for 3 minutes until a drop of water flicked onto it dances and evaporates.
  8. Place sandwiches in the pan and cook for 4 to 5 minutes until the bottom is deep golden and audible when scraped.
  9. Carefully turn the sandwiches and cook for another 4 minutes until the cheese inside is visibly bubbling at the edges.
  10. Let the sandwiches sit on a wire rack for 2 minutes until the cheese sets slightly to prevent a blowout.