Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe

Introduction

This Sun Dried Tomato Spinach and Ricotta Grilled Cheese is a delightful twist on a classic favorite. Combining creamy ricotta, melted mozzarella, tangy sun-dried tomatoes, and tender spinach, it’s a flavorful sandwich perfect for a quick lunch or comforting snack.

Ingredients

• 2 slices sourdough or artisan bread
• 1⁄3 cup ricotta cheese
• 1⁄4 cup shredded mozzarella cheese
• 2 tablespoons sun-dried tomatoes in oil, drained and chopped
• 1⁄3 cup fresh spinach, wilted
• 1 tablespoon butter, softened
• Pinch salt
• Pinch pepper
• Pinch garlic powder (optional)

Instructions

1. Step 1: In a skillet over medium heat, add a little olive oil and sauté the spinach for 2–3 minutes until wilted. Set aside and pat dry if needed.
2. Step 2: In a bowl, mix ricotta cheese with salt, pepper, and garlic powder if using.
3. Step 3: Spread the ricotta mixture evenly onto one slice of bread. Top with wilted spinach, chopped sun-dried tomatoes, and shredded mozzarella cheese.
4. Step 4: Place the second slice of bread on top and butter the outside of both slices.
5. Step 5: Heat a skillet over medium-low heat and grill the sandwich for 3–4 minutes per side, pressing lightly with a spatula until the bread is golden brown and the cheese is melted.
6. Step 6: Remove from heat and let the sandwich rest for 1 minute before slicing and serving.

Tips & Variations

• Use sun-dried tomatoes packed in oil for extra flavor, or rehydrate dry ones in warm water if needed.
• Try swapping spinach for arugula or kale for a different leafy green twist.
• Add a sprinkle of red pepper flakes inside for a subtle kick.
• For a gluten-free option, use your favorite gluten-free bread.

Storage

Store leftover grilled cheese sandwiches wrapped tightly in foil or airtight containers in the refrigerator for up to 2 days. Reheat in a skillet over low heat to retain crispiness, or use a toaster oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can mix the ricotta with spices and chop the sun-dried tomatoes in advance. Wilt the spinach just before assembling to keep it fresh.

What can I use instead of ricotta cheese?

Cottage cheese or cream cheese can be used as substitutes, though the texture and flavor will vary slightly.

Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

This Sun Dried Tomato Spinach and Ricotta Grilled Cheese is a gourmet twist on a classic comfort food. Featuring creamy ricotta, fresh sautéed spinach, tangy sun-dried tomatoes, and melted mozzarella, all layered between crispy golden sourdough slices, this grilled cheese offers rich flavors and satisfying textures perfect for a quick lunch or light dinner.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 1 sandwich 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread

• 2 slices sourdough or artisan bread

Cheese & Vegetables

• 1/3 cup ricotta cheese
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons sun-dried tomatoes in oil, drained and chopped
• 1/3 cup fresh spinach, wilted

Seasoning & Fat

• 1 tablespoon butter, softened
• Pinch salt
• Pinch pepper
• Pinch garlic powder (optional)
• Olive oil (for sautéing spinach, approximately 1 teaspoon)

Instructions

1. Sauté Spinach: Heat a skillet over medium heat and add a small amount of olive oil. Add the fresh spinach and cook for 2–3 minutes until wilted. Remove from heat and set aside, patting dry if excess moisture is present to prevent sogginess in the sandwich.
2. Prepare Ricotta Mixture: In a bowl, combine ricotta cheese with a pinch of salt, pepper, and garlic powder if using. Mix well until smooth and evenly seasoned.
3. Assemble Sandwich: Spread the ricotta mixture evenly over one slice of bread. Layer the sautéed spinach, chopped sun-dried tomatoes, and shredded mozzarella cheese on top of the ricotta spread.
4. Complete Assembly: Place the second slice of bread on top to form the sandwich. Butter the outside of both slices evenly to ensure a golden, crisp exterior during grilling.
5. Grill Sandwich: Reheat the skillet over medium-low heat. Place the sandwich in the skillet and grill for 3 to 4 minutes per side, pressing lightly with a spatula to compact the sandwich. Grill until the bread is golden brown and the cheese inside has melted completely.
6. Rest and Serve: Remove the sandwich from the skillet and let it rest for 1 minute before slicing. Serve warm for best taste and texture.

Notes

• Use artisan or sourdough bread for best texture and flavor.
• Be sure to drain and chop the sun-dried tomatoes well to prevent excess oil in the sandwich.
• Sautéing the spinach removes excess water which helps keep the sandwich from becoming soggy.
• Adjust seasoning with salt, pepper, and garlic powder to your taste preferences.
• Use medium-low heat when grilling to allow the cheese to melt without burning the bread.

Keywords: grilled cheese, ricotta, sun-dried tomatoes, spinach, sandwich, easy lunch, vegetarian, melted cheese, comfort food