Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe
If you’re on the hunt for a sandwich that’s bold, gourmet, and yet totally achievable on a busy weeknight, let me introduce you to my absolute obsession: the Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese. Creamy ricotta meets gooey mozzarella, earthy spinach, and those tangy, chewy pockets of sun-dried tomato, all hugged between golden, buttery slices of sourdough. It’s a pop of flavor and color in every bite—the kind of grilled cheese that makes you pause and say, “Wow, I need to make this again!”
Ingredients You’ll Need
This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese looks (and tastes) next-level, but you only need a handful of easy-to-find ingredients! Each one has its own role: crisp bread for crunch, two creamy cheeses for melty goodness, savory sun-dried tomatoes for zing, and spinach to brighten it all up.
- 8 slices sourdough or country bread: Choose your favorite hearty bread for structure that holds all the goodness together.
- 1 cup ricotta cheese: The secret to ultra-creamy filling; try to use whole-milk ricotta for the dreamiest texture.
- ½ cup sun-dried tomatoes (packed in oil, drained and chopped): These add tang and pops of sweet-savory flavor in every bite.
- 2 cups fresh spinach leaves: Adds vibrant color and a fresh, slightly earthy element that balances the cheese beautifully.
- 1 cup shredded mozzarella cheese: For stretch, gooeyness, and classic grilled cheese nostalgia.
- ½ teaspoon garlic powder: Infuses subtle garlicky warmth that melds with the cheeses.
- ½ teaspoon dried Italian seasoning: Each sandwich gets a sprinkle of this herbal blend for a hint of the Mediterranean.
- ¼ teaspoon salt: Enhances the other flavors, so don’t forget this pinch!
- ¼ teaspoon black pepper: For a gentle touch of heat and depth.
- 2 tablespoons butter, softened: Spread on the outside for that perfectly golden, crispy crust.
How to Make Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Step 1: Build the Sandwiches
Start by spreading a generous layer of ricotta cheese over four slices of bread. You want good coverage—this ricotta is the creamy base that holds all the fillings together. Next, scatter chopped sun-dried tomatoes on top of each slice, followed by a hearty layer of spinach leaves. Sprinkle over the shredded mozzarella, and give each open-faced sandwich a shower of garlic powder, Italian seasoning, salt, and black pepper for an herby, savory boost. Top each with another slice of bread to complete your sandwiches.
Step 2: Butter the Bread
Take your softened butter and spread it over the outsides of each sandwich. This butter is your ticket to that irresistible, golden-brown crust. Don’t skimp—the butter makes all the difference, ensuring the outside is crisp and gently caramelized, while the inside stays melty.
Step 3: Grill to Golden Perfection
Preheat a skillet or griddle over medium heat. Once hot, add your sandwiches. Let them cook for 3 to 4 minutes per side, pressing down gently with a spatula for an even, compacted crust. You’ll know they’re ready to flip when you see that deep, golden color. The cheeses should be fully melted, and your kitchen will smell like heaven.
Step 4: Slice and Serve
Remove the sandwiches from the pan, let them sit a minute (that cheese is hot!), then slice in half to reveal all those gorgeous layers. Serve immediately for the best melty, crunchy, cheesy experience.
How to Serve Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Garnishes
A simple garnish goes a long way. Sprinkle your sandwiches with a few extra chopped sun-dried tomatoes or a dusting of parmesan for a little extra flourish. If you love a bright finish, a handful of fresh basil or arugula on the side will really pop!
Side Dishes
This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese pairs beautifully with a bowl of tomato soup, or even a crisp green salad for some balance. If you’re craving crunch, some kettle-cooked chips or roasted veggies make for a satisfying plate.
Creative Ways to Present
Try slicing your sandwiches into triangles or thin strips for a fun appetizer platter. Or, cut them into little squares and spear them with toothpicks for a crowd-pleasing party snack. Serve on a colorful board with olives and pickles to turn grilled cheese into a statement.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese, cool the sandwiches to room temperature first. Then wrap them tightly in foil or store in an airtight container. They’ll keep well in the fridge for up to 2 days.
Freezing
Freezing can work if you want to prep ahead! Let cooled sandwiches freeze on a baking sheet first, then wrap tightly in plastic wrap and foil. Store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, skip the microwave if possible; instead, warm your Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese in a hot skillet or toaster oven to restore the crispy crust. Heat for 3 to 4 minutes per side until the cheese is melty again.
FAQs
Can I use a different type Main Course, Lunch
Absolutely! Ciabatta, multigrain, or even a rustic Italian loaf work just as well for Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese. Choose a sturdy bread for the best texture.
Is it possible to make this gluten-free?
Yes—just use your favorite gluten-free loaf. As long as it’s hearty enough to hold all the fillings, you’ll get the same great grilled cheese magic.
Can I add protein to this sandwich?
Sure thing! For non-vegetarians, thin slices of grilled chicken or turkey pair beautifully. Vegetarians might love a layer of roasted mushrooms for extra umami.
What if I only have dried sun-dried tomatoes (not packed in oil)?
No problem—rehydrate them in warm water for about 20 minutes, then pat dry and chop before using in your Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese.
Can I make this ahead for meal prep?
These sandwiches taste best straight off the griddle, but you can assemble them a few hours ahead and store covered in the fridge. Grill just before serving to enjoy that fresh, crispy exterior.
Final Thoughts
If you love vibrant flavors and crave a grown-up twist on comfort food, you deserve to treat yourself to this Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese. It’s simple enough for any lunch, yet so satisfying you’ll want to share it with friends. Give it a try—you might just discover your new favorite sandwich!
Print
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this gourmet twist on a classic grilled cheese. Sun-dried tomatoes, spinach, and ricotta cheese elevate the sandwich to a whole new level of deliciousness.
Ingredients
Bread:
- 8 slices sourdough or country bread
Filling:
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 2 cups fresh spinach leaves
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Others:
- 2 tablespoons butter, softened
Instructions
- Spread Ricotta: Spread ricotta cheese on 4 slices of bread.
- Add Ingredients: Top with sun-dried tomatoes, spinach, mozzarella, and seasonings.
- Form Sandwiches: Place remaining bread slices on top to form sandwiches.
- Butter and Grill: Spread outsides with butter and grill until golden brown and cheese is melted.
- Serve: Slice and serve warm.
Notes
- You can substitute sourdough with ciabatta or multigrain bread.
- Mix ricotta with grated Parmesan for a creamier texture.
- Add fresh basil leaves for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Lunch
- Method: Stovetop, Grilling
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg
