Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
The Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a gourmet twist on the classic grilled cheese sandwich, combining the tangy sweetness of sun-dried tomatoes, fresh spinach, and creamy ricotta cheese melted between golden, buttery bread slices. This recipe is easy to prepare, packed with bold flavors, and perfect for a quick yet indulgent comfort meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 1 sandwich
- Category: Appetizers
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- Sun-Dried Tomatoes – 1/4 cup, chopped (if oil-packed, drained)
- Fresh Spinach – 1 cup, rinsed and roughly chopped
- Ricotta Cheese – 1/2 cup, room temperature
- Shredded Mozzarella Cheese – 1/2 cup
- Thick Slices of Rustic Bread – 2 slices
- Butter or Olive Oil – 1 tbsp (for toasting)
- Garlic Powder or Fresh Garlic (optional) – 1/4 tsp or 1 small clove minced
Instructions
- Prepare the Ingredients: Rinse and roughly chop the fresh spinach. Chop sun-dried tomatoes into small pieces if they are oil-packed and drained. In a bowl, gently combine the ricotta cheese with the sun-dried tomatoes, seasoning with a pinch of salt and pepper.
- Assemble the Sandwich: Spread a generous layer of the ricotta and sun-dried tomato mixture on one slice of bread. Add a handful of fresh spinach on top, then sprinkle shredded mozzarella over it. Place the second slice of bread on top to close the sandwich.
- Heat the Pan and Toast: Preheat a non-stick skillet over medium heat. Add butter or olive oil and wait until melted and hot. Carefully place the sandwich in the pan, pressing down gently with a spatula. Cook until the bread is golden brown and crispy, about 3-4 minutes.
- Flip and Finish Cooking: Flip the sandwich carefully and toast the other side while pressing gently. Cook until the cheese is fully melted and both sides are evenly toasted, about another 3-4 minutes.
- Serve Warm: Remove the sandwich from the pan and let it rest for a minute. Slice it in half to reveal the melty, flavorful filling, then serve immediately.
Notes
- Use room temperature ricotta and mozzarella cheeses for even melting.
- Press the sandwich lightly while cooking to create an even crispy crust and to heat the fillings thoroughly.
- Cook over medium or low heat to avoid burning the bread before the cheese melts.
- If using oil-packed sun-dried tomatoes, drain excess oil to prevent sogginess.
- Choose sturdy, thick-cut bread to hold the fillings without falling apart during toasting.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: grilled cheese, sun-dried tomato, spinach, ricotta, comfort food, vegetarian sandwich