Ultimate Sun-Dried Tomato Spinach Ricotta Grilled Cheese
This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a flavorful twist on the classic comfort food. Creamy ricotta, tangy sun-dried tomatoes, and wilted spinach are layered with melty mozzarella between golden, crispy slices of bread—perfect for a gourmet vegetarian lunch or easy dinner.
Ingredients
- Sliced bread sourdough, Italian, or preferred
- 1/2 cup ricotta cheese
- 1/4 cup chopped sun-dried tomatoes oil-packed, drained
- 1/2 cup fresh spinach roughly chopped
- 1/2 cup shredded mozzarella or provolone cheese
- 2 tablespoons grated Parmesan optional
- Olive oil or butter for grilling
- Salt and pepper to taste
Instructions
- Heat a small skillet over medium heat and sauté spinach for 1–2 minutes until wilted. Let cool slightly.
- In a bowl, combine ricotta, sun-dried tomatoes, sautéed spinach, and Parmesan (if using). Season with salt and pepper.
- Spread the ricotta mixture on one slice of bread. Top with shredded mozzarella or provolone. Add the second slice of bread.
- Lightly brush the outside of the sandwich with olive oil or butter.
- Heat a skillet over medium heat and grill the sandwich for 3–4 minutes per side, or until golden brown and cheese is melted.
- Let rest for 1 minute before slicing and serving.
Notes
- Bread: Sourdough and rustic Italian bread work best for structure and crispiness.
- Variations: Add fresh basil, swap in goat cheese, or use roasted red peppers instead of spinach.
- Make it hearty: Add grilled chicken for extra protein.
- Dairy-free: Use plant-based ricotta and vegan cheese.
- Make-ahead: The ricotta mixture can be prepped 1 day in advance.