Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe

Introduction

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a delicious twist on the classic sandwich. Combining creamy ricotta, savory sun-dried tomatoes, and fresh spinach, it’s perfect for a comforting lunch or quick dinner. The melty mozzarella adds the perfect gooey finish.

Ingredients

• 4 slices bread (sourdough, whole grain, or artisan loaf)
• 1/2 cup ricotta cheese
• 1/3 cup sun-dried tomatoes (oil-packed or rehydrated), chopped
• 1/2 cup fresh spinach, roughly chopped
• 1/2 cup shredded or sliced mozzarella or provolone cheese
• 2 tbsp butter or olive oil (for toasting)
• Salt and black pepper, to taste
• Optional: 1/4 tsp garlic powder, red pepper flakes, or fresh basil

Instructions

1. Step 1: In a small bowl, mix the ricotta cheese with salt, black pepper, and any optional seasonings like garlic powder or red pepper flakes.
2. Step 2: Spread a generous layer of the ricotta mixture onto one side of each bread slice.
3. Step 3: On two of the slices, layer the chopped sun-dried tomatoes, fresh spinach, and mozzarella or provolone cheese.
4. Step 4: Top with the remaining slices of bread, ricotta side down, to close the sandwiches.
5. Step 5: Heat a skillet over medium heat and melt butter or drizzle olive oil.
6. Step 6: Place the sandwiches in the skillet and grill for 3–4 minutes per side, pressing gently, until the bread is golden brown and the cheese has melted.
7. Step 7: Remove the sandwiches from the heat, slice, and serve warm.

Tips & Variations

• Use thick artisan bread for the best structure and crispiness.
• Ricotta adds creaminess but doesn’t melt, so pairing it with mozzarella ensures gooey cheese pull.
• No need to pre-cook the spinach; it wilts nicely during grilling.
• A panini press works great for even grilling and extra melty results.
• Try adding fresh basil or a sprinkle of red pepper flakes for extra flavor.

Storage

Wrap leftover sandwiches tightly in foil and store them in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispness. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach in this recipe?

It’s best to use fresh spinach as frozen spinach contains excess water which can make the sandwich soggy. If you only have frozen spinach, be sure to thaw and squeeze out all moisture before using.

What can I substitute for ricotta cheese?

You can substitute ricotta with cream cheese or mascarpone for similar creaminess, though the flavor will vary slightly. Goat cheese is another tasty option if you prefer a tangier taste.

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

A delicious and creamy grilled cheese sandwich featuring sun-dried tomatoes, fresh spinach, and ricotta cheese paired with mozzarella or provolone for a perfect melt. This recipe offers a flavorful twist on the classic grilled cheese, combining fresh and savory ingredients toasted to golden perfection in a skillet.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 2 sandwiches 1x
• Category: Main Courses
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sandwich Ingredients

• 4 slices bread (sourdough, whole grain, or artisan loaf)
• 1/2 cup ricotta cheese
• 1/3 cup sun-dried tomatoes (oil-packed or rehydrated), chopped
• 1/2 cup fresh spinach, roughly chopped
• 1/2 cup shredded or sliced mozzarella or provolone cheese
• Salt and black pepper, to taste
• Optional: 1/4 tsp garlic powder, red pepper flakes, or fresh basil

For Toasting

• 2 tbsp butter or olive oil

Instructions

1. Prepare the Ricotta Mixture: In a small bowl, mix the ricotta cheese with salt, black pepper, and any optional seasonings such as garlic powder or red pepper flakes to taste, creating a flavorful spread.
2. Assemble the Sandwiches: Spread a generous layer of the ricotta mixture onto one side of each bread slice. On two of the slices, layer the chopped sun-dried tomatoes, fresh spinach, and mozzarella or provolone cheese. Top with the remaining bread slices, ricotta side down, to form the sandwiches.
3. Heat the Skillet: Place a skillet or frying pan over medium heat and melt the butter or drizzle olive oil evenly across the surface to prepare for grilling.
4. Grill the Sandwiches: Place the assembled sandwiches in the heated skillet. Grill them for about 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy and the cheese inside is melted.
5. Serve Warm: Remove the sandwiches from the skillet, slice them in half if desired, and serve immediately while warm and melty.

Notes

• Use thick artisan bread for better structure and crispness when grilling.
• Ricotta cheese adds creaminess but does not melt as well, so pairing it with mozzarella or provolone provides the desired melt factor.
• Fresh spinach does not need to be pre-cooked; it wilts nicely during the grilling process.
• A panini press works very well as an alternative to skillet grilling for even grilling and optimal melting.
• Leftover sandwiches can be stored wrapped in foil and reheated in a skillet or oven to maintain crispiness.

Keywords: grilled cheese, sun-dried tomato, spinach, ricotta, mozzarella, sandwich, easy recipe, skillet grilled cheese, vegetarian