Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe
This Sun Dried Tomato Spinach and Ricotta Grilled Cheese is a deliciously gooey and golden sandwich featuring creamy ricotta, melty mozzarella, tangy sun-dried tomatoes, and fresh wilted spinach, all grilled to perfection on crusty sourdough bread. A gourmet twist on the classic grilled cheese, this sandwich offers a perfect balance of savory and fresh flavors, ideal for a comforting lunch or snack in just under 20 minutes.
- 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
Bread & Cheese
- 2 slices sourdough or artisan bread
- 1/3 cup ricotta cheese
- 1/4 cup shredded mozzarella cheese
Vegetables & Add-Ins
- 2 tablespoons sun-dried tomatoes in oil, drained and chopped
- 1/3 cup fresh spinach, wilted
Others
- 1 tablespoon butter, softened (for grilling)
- Pinch salt
- Pinch pepper
- Pinch garlic powder (optional)
Instructions
- Wilt the Spinach: In a skillet over medium heat, add a small amount of olive oil and sauté the fresh spinach for 2 to 3 minutes until just wilted. Remove it from the heat, pat dry if necessary to remove excess moisture, and set aside.
- Season the Ricotta: In a small bowl, mix the ricotta cheese with salt, pepper, and garlic powder if using. Stir well to combine and enhance the flavor of the ricotta filling.
- Assemble the Sandwich: Spread the seasoned ricotta evenly onto one slice of sourdough bread. Layer the wilted spinach on top, followed by the chopped sun-dried tomatoes and shredded mozzarella. Place the second slice of bread on top to complete the sandwich.
- Prepare for Grilling: Butter the outside surfaces of both slices of bread generously to ensure a golden, crispy crust when grilled.
- Grill the Sandwich: Heat a skillet over medium-low heat. Place the sandwich in the skillet and cook for 3 to 4 minutes on each side. Press gently with a spatula to compact the sandwich slightly, grilling until the bread is golden brown and the cheese is melted throughout.
- Rest and Serve: Remove the sandwich from the skillet and let it rest for 1 minute. This short rest helps the filling to set and prevents it from spilling out. Slice the sandwich and serve immediately while the cheese remains melty and the bread crispy.
Notes
- Let the sandwich rest for 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 during grilling for the best golden crust without burning.
- For storing leftovers, wrap the sandwich in foil and refrigerate. Reheat in a skillet over low heat to retain crispiness.
- Substitute vegan butter and plant-based cheeses to make a vegan version.
Keywords: grilled cheese, ricotta sandwich, vegetarian lunch, sun-dried tomato sandwich, spinach grilled cheese
