Tired of the same old, plain grilled cheese? Get ready to elevate your lunch game with a sandwich that’s bursting with flavor and sophistication! Our Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese takes a beloved classic and transforms it into a gourmet experience. Imagine golden, crispy bread giving way to a creamy, savory filling of ricotta cheese, tangy sun-dried tomatoes, and fresh spinach, all perfectly melted together. It’s comfort food, but with a grown-up twist!
This recipe is incredibly simple to make, yet it tastes like something you’d order at a chic cafe. Whether you’re looking for a quick and satisfying lunch, a cozy dinner, or an impressive snack, this grilled cheese is sure to become a new favorite. It’s the perfect way to add a touch of Mediterranean flair to your meal routine. So grab your skillet, and let’s make some magic – your taste buds will thank you!
PrintSun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
A gourmet twist on classic grilled cheese, featuring creamy ricotta, savory sun-dried tomatoes, and fresh spinach melted between crispy, buttery bread.
- Total Time: 18 minutes
- Yield: 2 sandwiches 1x
Ingredients
- 4 slices sourdough bread (or preferred bread)
- 2 tablespoons unsalted butter, softened
- 1/2 cup ricotta cheese
- 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1/4 cup fresh spinach, finely chopped
- 1/4 teaspoon garlic powder (optional)
- Salt and black pepper to taste
- 1 cup shredded mozzarella or provolone cheese
Instructions
- In a small bowl, combine ricotta cheese, chopped sun-dried tomatoes, finely chopped spinach, garlic powder (if using), salt, and pepper. Mix well to combine.
- Butter one side of each bread slice.
- Place two slices of bread, butter-side down, in a cold skillet or on a griddle over medium-low heat.
- Evenly spread half of the ricotta mixture onto each of the unbuttered sides of the bread in the skillet.
- Top the ricotta mixture with half of the shredded mozzarella or provolone cheese on each sandwich.
- Place the remaining two slices of bread on top, butter-side up.
- Cook for 4-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and bubbly. Press down gently with a spatula occasionally.
- Remove from skillet, let cool for a minute, then slice in half and serve immediately.
Notes
For an extra kick, add a pinch of red pepper flakes to the ricotta mixture. Serve with a side of warm tomato soup for the ultimate comfort meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes