Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe

Introduction

This Sun Dried Tomato, Spinach, and Ricotta Grilled Cheese is a delicious twist on a classic comfort food. Packed with creamy ricotta and fresh spinach, it offers a flavorful and satisfying meal perfect for any time of day.

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.
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 golden brown and cheese is melted.
6. Step 6: Let the sandwich rest for 1 minute before slicing and serving.

Tips & Variations

• For extra flavor, add a sprinkle of red pepper flakes to the ricotta mixture.
• Use whole grain bread for a nuttier texture and added fiber.
• Try swapping fresh spinach for kale or arugula for a different green punch.
• Include a drizzle of balsamic glaze inside the sandwich for a sweet tang.

Storage

Store any leftover grilled cheese in an airtight container in the refrigerator for up to 2 days. To reheat, warm it in a skillet over low heat to keep the bread crispy and cheese melted. Avoid microwaving to prevent sogginess.

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 squeeze out as much moisture as possible to avoid a soggy sandwich.

What type of bread works best for this grilled cheese?

Sourdough or other artisan breads with a sturdy crust work best as they hold up well during grilling and add great flavor.

Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

A deliciously gooey grilled cheese sandwich featuring creamy ricotta, melty mozzarella, sautéed spinach, and flavorful sun-dried tomatoes, all sandwiched between buttery toasted artisan bread slices for a perfect savory snack or light meal.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 1 sandwich 1x
• Category: Sandwich
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread

• 2 slices sourdough or artisan bread

Cheese Mixture

• 1/3 cup ricotta cheese
• 1/4 cup shredded mozzarella cheese

Vegetables

• 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. Sauté Spinach: Heat a skillet over medium heat with a little olive oil and sauté the fresh spinach for 2–3 minutes until wilted. Remove from heat and set aside, patting dry if needed to remove excess moisture.
2. Prepare Ricotta Mixture: In a mixing bowl, combine ricotta cheese with a pinch of salt, pepper, and optional garlic powder. Stir well to ensure seasonings are evenly distributed.
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.
4. Top and Butter: Place the second slice of bread on top of the fillings to close the sandwich. Butter the outside surfaces of both bread slices evenly with softened butter.
5. Grill Sandwich: Heat a skillet over medium-low heat. Place the sandwich in the skillet and cook for 3–4 minutes per side, pressing lightly with a spatula to achieve a golden brown crust and to help melt the cheeses inside.
6. Rest and Serve: Remove the sandwich from the skillet and let it rest for 1 minute before slicing and serving to allow the fillings to set slightly.

Notes

• Wilmting the spinach and removing excess moisture prevents the sandwich from becoming soggy.
• Use medium-low heat when grilling to ensure the cheese melts without burning the bread.
• Optional garlic powder adds extra savory flavor but can be omitted.
• Using sourdough or artisan bread gives the sandwich a sturdy texture and robust flavor.

Keywords: grilled cheese, ricotta, spinach, sun-dried tomatoes, mozzarella, sandwich, easy lunch, vegetarian