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Sun-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

Scale
  • 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

  1. 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.
  2. Butter one side of each bread slice.
  3. Place two slices of bread, butter-side down, in a cold skillet or on a griddle over medium-low heat.
  4. Evenly spread half of the ricotta mixture onto each of the unbuttered sides of the bread in the skillet.
  5. Top the ricotta mixture with half of the shredded mozzarella or provolone cheese on each sandwich.
  6. Place the remaining two slices of bread on top, butter-side up.
  7. 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.
  8. 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