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Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://leofoster.com/sun-dried-tomato-spinach-and-ricotta-grilled-cheese-recipe/