🧀 Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese — creamy, tangy, melty, and toasty. A perfect twist on the classic grilled cheese, ready in about 15 minutes!
🥪 Sun-Dried Tomato, Spinach & Ricotta Grilled Cheese
Serves: 2
Prep Time: 10 min
Cook Time: 5–6 min
Total Time: ~15 min
🧂 Ingredients:
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4 slices of hearty bread (sourdough or ciabatta work great)
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½ cup ricotta cheese
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1 cup fresh baby spinach (lightly sautéed or raw if preferred)
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¼ cup sun-dried tomatoes (in oil), chopped
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1 cup shredded mozzarella or provolone (for meltiness)
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2 tbsp grated Parmesan (optional, for a savory kick)
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1–2 tbsp butter or olive oil, for grilling
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Salt & pepper to taste
🍳 Instructions:
1. Prep the Ricotta Spread:
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In a small bowl, mix ricotta with salt, pepper, and Parmesan if using.
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Stir in the chopped sun-dried tomatoes.
2. Assemble the Sandwiches:
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Spread the ricotta mixture on one side of each bread slice.
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Add spinach leaves on top (lightly sautéed if you prefer them wilted).
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Sprinkle shredded mozzarella or provolone over the spinach.
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Close the sandwich with another slice of bread, ricotta side in.
3. Grill It:
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Heat a skillet or griddle over medium heat.
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Add a little butter or olive oil.
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Grill sandwiches for 2–3 minutes per side, pressing gently, until golden brown and cheese is melted.
4. Serve:
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Slice and serve warm with a side of tomato soup, salad, or chips.
🔁 Variations:
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Add pesto to the ricotta mix for a basil kick
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Use goat cheese instead of ricotta for more tang
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Add roasted red peppers for extra depth
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Make it spicy with a pinch of chili flakes
Let me know if you want a vegan version, panini-style, or oven-baked batch for a crowd!
