Print

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe
Print Recipe

★★★★★

4.9 from 24 reviews

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese sandwich is a flavorful twist on the classic grilled cheese. Featuring creamy ricotta mixed with tangy sun-dried tomatoes, sautéed fresh spinach, and melty mozzarella or provolone cheese, all sandwiched between artisan sourdough bread and grilled to golden perfection. It’s a delightful vegetarian sandwich perfect for a comforting lunch or light dinner.

Ingredients

Scale

Sandwich Ingredients

  • 4 slices sourdough or artisan bread
  • ½ cup ricotta cheese
  • ¼ cup sun-dried tomatoes (in oil), chopped
  • 1 cup fresh spinach
  • ½ cup shredded mozzarella or provolone cheese
  • 1 tbsp olive oil or sun-dried tomato oil
  • 1 tbsp butter
  • Pinch of salt & black pepper
  • Pinch of red pepper flakes (optional)

Optional Add-Ins

  • Fresh basil leaves
  • Parmesan cheese sprinkle

Instructions

  1. Prepare Ricotta Spread: In a small bowl, combine the ricotta cheese with chopped sun-dried tomatoes, salt, black pepper, and optional red pepper flakes. Mix well until evenly blended to create a flavorful spread.
  2. Sauté the Spinach: Heat olive oil or sun-dried tomato oil in a skillet over medium heat. Add the fresh spinach and cook for 1–2 minutes, stirring occasionally, until just wilted but still vibrant green. Remove from heat and set aside to cool slightly.
  3. Assemble Sandwiches: Spread the ricotta and sun-dried tomato mixture evenly onto two slices of sourdough bread. Layer the sautéed spinach on top, followed by shredded mozzarella or provolone cheese. Add fresh basil leaves and a sprinkle of Parmesan cheese if using. Top with the remaining bread slices to complete the sandwich.
  4. Grill to Perfection: In the skillet, melt the butter over medium-low heat. Place the sandwiches in the skillet and cook for 3–4 minutes per side, gently pressing down with a spatula to ensure even browning and melting. Grill until the bread is golden brown and the cheese inside has melted thoroughly.
  5. Serve: Remove the sandwiches from the skillet and slice diagonally. Serve warm, with an optional drizzle of sun-dried tomato oil on top for an extra burst of flavor.

Notes

  • Use good-quality sourdough or artisan bread for the best texture and flavor.
  • Sun-dried tomatoes packed in oil add richness; drain some oil if you prefer a less greasy sandwich.
  • To make it vegan, substitute ricotta and cheese with plant-based alternatives and use vegan butter.
  • Adding basil and Parmesan is optional but adds a lovely herbal and savory note.
  • Adjust red pepper flakes to your preferred spice level or omit entirely.
  • Serve immediately for the best melty texture; the sandwich is best enjoyed fresh.

Nutrition

Keywords: grilled cheese, sun-dried tomato, spinach, ricotta, vegetarian sandwich, Italian sandwich, easy lunch, melty cheese sandwich

Find it online: https://maicook.com/sun-dried-tomato-spinach-and-ricotta-grilled-cheese-recipe/