Can it get any better than a grilled cheese sandwich? We would have said no a few days ago, but that was before we saw this recipe from Foodie Crush. The geniuses over there add spinach and artichokes, and make the sandwich with ricotta, Parmesan and mozzarella cheeses for a whole new level of comfort food. We’d say check it out, but our guess is you’ve already scrolled down for the recipe.

You’ll Need:

– 2 tablespoons olive oil, divided
– 2 cloves garlic, sliced thinly
– 1 cup fresh spinach, chopped roughly
– 4 to 6 canned artichoke hearts in water, drained and sliced
– 1/2 cup sun dried tomatoes, chopped
– 1/3 cup ricotta cheese
– 1/3 cup grated Parmesan cheese
– 8 ounces fresh mozzarella, grated
– 4 slices sourdough bread
– 4 tablespoons butter

How To:

  1. Add 1 tablespoon of olive oil to a small saucepan and heat over medium heat.
  2. Add 1 clove of the sliced garlic and cook for 5 to 7 minutes, lowering the heat so the garlic doesn’t burn but just steeps in the garlic oil and becomes fragrant.
  3. Remove from the heat and set aside to cool.
  4. In a small bowl, mix the ricotta cheese and parmesan cheese.
  5. Add the cooled garlic olive oil and mix into the cheese.
  6. Sauté the remaining garlic slices in the remaining tablespoon of olive oil for 1 minute over medium-high heat.
  7. Add the chopped spinach and the artichoke hearts. Season with kosher salt and cook for about 4 minutes, until the spinach begins to wilt.
  8. Remove the spinach and artichokes from the heat and cover with a lid to keep warm.
  9. Spread butter on one side of each slice of bread. Stack the two buttered sides together and repeat with the other 2 slices.
  10. Sprinkle the bread with a handful of the grated fresh mozzarella.
  11. Layer the spinach and artichoke hearts and half of the sun dried tomatoes.
  12. Add half of the ricotta cheese mixture and top with additional mozzarella cheese.
  13. Place the bread, buttered side down, in a non-stick fry pan over medium-high heat. Cover with a lid and cook for 3 to 4 minutes, until golden.
  14. Reduce the heat to medium and flip the sandwich to the other side. Cook for 2 to 3 minutes, until the bread is toasty golden and the cheese has melted. The second side will cook faster than the first, so watch carefully.
  15. Slice the sandwich in half and enjoy hot.

Well, I know what I’m having for dinner tomorrow. What do you think? Will you make this recipe a part of your grilled cheese rotation?