Sun-Dried Tomato Spinach Ricotta Grilled Cheese Recipe

ByDorothy Miller
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Craving a quick, decadent lunch? This Sun-Dried Tomato Spinach Ricotta Grilled Cheese is the ultimate 10-minute gourmet grilled cheese. It transforms simple ingredients into a melty, savory masterpiece. For another elevated sandwich idea, try the Cranberry Brie and Mozzarella Grilled Cheese Recipe. Both recipes prove that a little creativity can make lunchtime extraordinary.

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Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

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A gourmet grilled cheese sandwich featuring sourdough bread filled with a creamy ricotta, mozzarella, and Parmesan cheese mixture, chopped sun-dried tomatoes, and fresh spinach leaves for a flavorful twist.

  • Author: Dorothy Miller
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Method: Lunch
  • Cuisine: American

Ingredients

Scale
  • 4 slices of sourdough bread
  • 1/4 cup sun-dried tomatoes, drained and chopped
  • 1 cup fresh spinach leaves
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter, softened

Instructions

  1. Preheat a skillet or griddle over medium heat.
  2. Spread butter on one side of each bread slice. In a small bowl, combine the ricotta, mozzarella, and Parmesan cheeses until well mixed.
  3. Place two slices of bread, buttered side down, on the hot skillet. Evenly spread the cheese mixture over these slices. Add the chopped sun-dried tomatoes and fresh spinach leaves on top of the cheese.
  4. Cover with the remaining bread slices, placing the buttered side up. Cook until the bread is golden brown and the cheese is melted, flipping once, about 3-4 minutes per side.

Notes

Use oil-packed sun-dried tomatoes for extra flavor; drain well before chopping. For a crispier sandwich, press down gently with a spatula while cooking. Wilt the spinach slightly if you prefer less volume in the sandwich.

Nutrition

  • Calories: 550
  • Sugar: 5g
  • Sodium: 850mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 75mg

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Frequently Asked Questions

Can I use fresh tomatoes instead of sun-dried?

No, we do not recommend it. Sun-dried tomatoes provide a concentrated, sweet-tart flavor and chewy texture that is essential to this Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese. Fresh tomatoes will release too much moisture, making the sandwich soggy.

What is the best way to prepare the spinach?

Lightly wilt the spinach in a pan to remove excess water. Squeeze it dry in a paper towel before mixing it with the ricotta. This step prevents a watery filling and ensures your grilled cheese has perfect texture.

Can I make this recipe ahead of time?

You can prepare the ricotta, spinach, and sun-dried tomato filling a day in advance. Store it covered in the refrigerator. Assemble and grill the sandwiches just before serving for the best, crispiest results.

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