Stormdrane

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DIY workshop tool made from old fliers.

Sun‑Dried Tomato, Spinach & Ricotta Grilled Cheese Ingredients (2 hefty sandwiches) 4 slices hearty sourdough or Italian bread (¾–1 inch thick) 4 tbsp salted butter, softened (plus more as needed) 1 tbsp olive oil 2 cups baby spinach, loosely packed 1 small garlic clove, minced Pinch red pepper flakes (optional) 1/3 cup sun‑dried tomatoes, oil-packed, patted dry and sliced 1/2 cup whole‑milk ricotta 1 cup low‑moisture mozzarella, shredded (or provolone) 1/3 cup fontina or Monterey Jack, shredded (optional but extra melty) 2 tbsp grated Parmesan 1–2 tsp fresh thyme or basil, chopped (optional) Kosher salt and black pepper For brushing the bread (optional but great): 1 tsp Dijon + 1 tsp mayo mixed together Quick prep Spinach sauté Heat olive oil in a skillet over medium. Add garlic and red pepper flakes; cook 20–30 seconds. Add spinach, a pinch of salt, and cook just until wilted (1–2 minutes). Transfer to a plate; let excess moisture steam off. Ricotta mixture In a small bowl, stir ricotta with Parmesan, thyme/basil, a pinch of salt, and black pepper until smooth. Bread Spread a thin layer of the Dijon‑mayo mix on one side of each slice (optional). Butter the outside of each slice edge‑to‑edge. Assemble On the unbuttered interior side of two slices, layer: Half the shredded mozzarella/fontina Spoonfuls of the herbed ricotta (spread gently to the edges) The wilted spinach The sliced sun‑dried tomatoes The remaining mozzarella/fontina Cap with the second slice, buttered side facing out. Cook Heat a nonstick or cast‑iron skillet over medium to medium‑low. Add a touch of butter or a drizzle of the sun‑dried tomato oil. Place sandwiches in the pan. Cook slowly 3–5 minutes per side, pressing lightly with a spatula, until deep golden and the cheese is fully melted. If browning too fast before melting, lower heat and cover for 1 minute. Rest 1 minute, then slice. Chef tips for max melt and crunch Dry ingredients: Pat tomatoes dry and let spinach lose excess moisture so the sandwich doesn’t steam. Low and slow: Medium‑low heat melts cheese before the crust over-browns. Cheese mix: Mozzarella = stretch; fontina/Jack = melt; Parmesan = savory punch. Crisp edge: Butter to the edges or brush the outside with mayo for an ultra-even crust. Variations Add protein: Crisp prosciutto or rotisserie chicken slices. Herby sweet heat: Drizzle with hot honey after slicing. Extra tang: Add a few thin slices of pickled pepperoncini.