Step-by-Step Instructions

• In a skillet over medium heat, add 1 teaspoon of olive oil. Once shimmering, add minced garlic (if using) and sauté until fragrant, about 30 seconds. Then, add 1 cup of fresh spinach and stir occasionally until wilted, roughly 2-3 minutes. Set the spinach aside to cool slightly.
• Take two slices of sourdough or rustic bread and lay them flat. Spread 0.5 cup of ricotta cheese on one side of each bread slice evenly.
• On top of the ricotta, sprinkle 0.5 cup of shredded mozzarella evenly across both slices. Add 0.25 cup of chopped sun-dried tomatoes over the mozzarella, followed by the sautéed spinach.
• Gently press a second slice of bread onto each filled slice to close the sandwich. Spread 1 tablespoon of butter on the outer sides of both bread slices.
• In the same skillet over medium heat, place your sandwiches. Grill for about 3-4 minutes until the bottom is golden brown and crispy. Press down lightly to help the cheese melt.
• Carefully flip the sandwich using a spatula. Grill for another 3-4 minutes until the second side is golden and the cheese is melted. Adjust heat if necessary.
• Once both sides are toasted and the cheese is melted, remove the grilled cheese from the skillet. Let it rest for about 1 minute, then slice it in half or quarters for serving.