Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe

Introduction

This Sun-Dried Tomato Spinach and Ricotta Grilled Cheese is a delightful twist on the classic grilled cheese sandwich. Combining creamy ricotta, melted mozzarella, fresh spinach, and tangy sun-dried tomatoes, it offers a rich and flavorful vegetarian lunch option that’s easy to make and satisfying to eat.

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 with salt, pepper, and garlic powder (if using).
3. Step 3: Spread the ricotta mixture onto one slice of bread. Top with wilted spinach, 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 evenly.
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 has melted.
6. Step 6: Remove from heat and let the sandwich rest for 1 minute before slicing and serving to prevent the filling from spilling out.

Tips & Variations

• Make sure to thoroughly dry the sautéed spinach to avoid soggy bread.
• Use low heat and be patient to develop a golden crust without burning the bread.
• Swap sun-dried tomatoes for roasted red peppers for a milder flavor.
• Add fresh basil leaves for an aromatic touch.
• Use whole grain bread for a nuttier taste and more fiber.

Storage

Store any leftover grilled cheese in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to restore its crispy texture, or use a toaster oven. Microwaving may make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly squeeze out all excess water to prevent sogginess in the sandwich.

Is it necessary to use both ricotta and mozzarella cheese?

The ricotta adds creaminess while the mozzarella provides meltiness and stretch. You can use just one type, but combining them offers the best texture and flavor.

Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

This Sun Dried Tomato Spinach and Ricotta Grilled Cheese is a flavorful twist on a classic comfort food. Made with creamy ricotta, wilted fresh spinach, tangy sun-dried tomatoes, and melty mozzarella layered between artisan sourdough bread slices, this sandwich is grilled to golden perfection for a crispy, cheesy delight perfect for a quick lunch or cozy dinner.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 1 sandwich 1x
• Category: Sandwich
• Method: Grilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread and Cheese

• 2 slices sourdough or artisan bread
• 1/3 cup ricotta cheese
• 1/4 cup shredded mozzarella cheese

Vegetables and Flavorings

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

Other

• 1 tablespoon butter, softened
• Pinch salt
• Pinch pepper
• Pinch garlic powder (optional)

Instructions

1. Wilt the Spinach: 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 to remove excess moisture.
2. Prepare Ricotta Mixture: In a bowl, combine ricotta cheese with salt, pepper, and garlic powder if using, stirring until evenly mixed.
3. Assemble the Sandwich: Spread the ricotta mixture evenly onto one slice of bread. Layer the wilted spinach, chopped sun-dried tomatoes, and shredded mozzarella on top.
4. Complete Assembly: Place the second slice of bread on top. Butter the outside of both bread slices generously to ensure a golden, crispy exterior when grilled.
5. Grill the Sandwich: Heat a skillet over medium-low heat. Grill the sandwich for 3–4 minutes on each side, pressing lightly with a spatula to ensure even browning and melting of the cheese inside.
6. Rest and Serve: Remove the sandwich from the skillet and let it rest for 1 minute to prevent the filling from spilling out. Slice and serve warm.

Notes

• Let the sandwich rest a minute after cooking to keep the filling from spilling out.
• Thoroughly dry the spinach before adding it to avoid soggy bread.
• Use low heat and patience for the best golden crust without burning.

Keywords: grilled cheese, ricotta sandwich, vegetarian lunch, sun-dried tomato sandwich, spinach grilled cheese