If you love the comforting charm of a grilled cheese but crave something a bit more vibrant, the Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe is a must-try. This sandwich combines the creamy richness of ricotta and mozzarella cheeses with the tangy punch of sun-dried tomatoes and the fresh earthiness of spinach, all hugged by perfectly toasted sourdough bread. Every bite bursts with flavor and texture, making it a delightful upgrade to your usual lunch or snack routine.
Ingredients You’ll Need
This recipe relies on a handful of simple yet essential ingredients that together create a balanced and mouthwatering grilled cheese. Each component plays a unique role, from the creamy cheeses adding lusciousness, to the sun-dried tomatoes offering depth, and the spinach bringing a fresh pop of color and nutrients.
- 8 slices sourdough or rustic bread: Provides a sturdy, hearty base with a satisfying crust that crisps beautifully when grilled.
- 1 cup ricotta cheese: Adds a smooth, mild creaminess that balances the tangier elements perfectly.
- ½ cup shredded mozzarella cheese: Melts beautifully, contributing stringy, gooey texture.
- ¼ cup grated Parmesan cheese: Offers a sharp, nutty punch to elevate the overall flavor.
- ½ cup sun-dried tomatoes in oil (drained and chopped): Brings concentrated tomato sweetness and a touch of umami that makes this sandwich unforgettable.
- 1 cup fresh baby spinach (roughly chopped): Adds a fresh, slightly earthy note and a lovely green vibrancy.
- ¼ teaspoon garlic powder: Infuses a subtle savory warmth to tie the ingredients together.
- Salt and black pepper to taste: Essential for seasoning and balancing the flavors perfectly.
- 2 tablespoons butter (softened): Creates a golden, crispy crust with each grilled side.
How to Make Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe
Step 1: Prepare the Cheese and Veggie Mixture
In a medium bowl, combine ricotta, mozzarella, Parmesan, chopped sun-dried tomatoes, chopped spinach, garlic powder, salt, and pepper. Mix everything well until you have a luscious, evenly blended filling that promises both creamy and tangy bites.
Step 2: Assemble Your Sandwiches
Spread the ricotta mixture evenly over 4 slices of your sourdough bread. Carefully top each with the remaining bread slices to form four hearty sandwiches. This layering ensures every slice is filled to the brim with flavorful goodness.
Step 3: Butter the Bread
Spread softened butter generously on the outside of each sandwich. This step is key to achieving that golden, crisp exterior that makes grilled cheese so satisfying.
Step 4: Grill to Perfection
Heat a skillet or griddle to medium heat and place the sandwiches buttered side down. Cook for about 3 to 4 minutes per side, pressing gently with a spatula to ensure even grilling. Flip carefully and keep an eye out until each side is beautifully browned and the cheese inside has melted into ooey-gooey perfection.
How to Serve Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe
Garnishes
A sprinkle of fresh basil or a dusting of extra grated Parmesan on top adds an aromatic finish. For a touch of zing, a few flakes of crushed red pepper can be sprinkled over the sandwich, creating an exciting contrast to the creamy filling.
Side Dishes
This grilled cheese pairs wonderfully with classic tomato soup, enhancing the tomato flavors already present in the sandwich. Alternatively, a crisp green salad with a lemon vinaigrette balances the richness beautifully and adds refreshing crunch.
Creative Ways to Present
Try cutting the sandwich into smaller triangles and serving it as a party platter with a range of dipping sauces like pesto, roasted red pepper hummus, or a balsamic glaze. You can also serve it open-faced with an extra layer of fresh spinach leaves for added texture and elegance.
Make Ahead and Storage
Storing Leftovers
If you have any grilled cheese left over, wrap it tightly in foil or plastic wrap and store it in the refrigerator. It’s best enjoyed within two days to maintain freshness and texture.
Freezing
You can freeze ungrilled, assembled sandwiches wrapped individually in plastic wrap and then placed in a freezer bag. This allows you to enjoy your Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese anytime without the hassle of making it from scratch.
Reheating
To reheat, use a skillet over medium heat to crisp up the bread again while melting the cheese slowly inside. Avoid the microwave if you want to preserve that crispy exterior — it tends to make the bread soggy.
FAQs
Can I use other types of bread for this recipe?
Absolutely! While sourdough adds great flavor and structure, rustic or multigrain breads also work wonderfully. Just make sure the bread is sturdy enough to hold the filling without getting soggy.
Is this grilled cheese suitable for vegetarians?
Yes, this is a vegetarian-friendly grilled cheese thanks to the blend of cheeses and veggies, with no meat ingredients included.
Can I substitute the sun-dried tomatoes?
If sun-dried tomatoes are hard to find, roasted red peppers or fresh tomatoes can be used, though the flavor profile will be milder and less intense.
What cheese can I use if I can’t find ricotta?
Cottage cheese or mascarpone are good alternatives to ricotta, though they might alter the texture slightly. Make sure to drain excess liquid if using cottage cheese to prevent sogginess.
How can I add more protein to this sandwich?
Adding a slice of grilled chicken breast or turkey can boost protein. Alternatively, adding an egg fried or scrambled inside makes for an even heartier meal.
Final Thoughts
This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe is a joyful twist on a classic favorite that will quickly become a staple in your recipe collection. Its perfect balance of creamy, tangy, and fresh flavors wrapped in toasty bread is pure comfort food magic. I hope you enjoy making it just as much as I do sharing it—happy cooking and even happier eating!
Print
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches
- Category: Main Course, Lunch
- Method: Stovetop
- Cuisine: American, Italian-Inspired
- Diet: Vegetarian
Description
This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a flavorful and comforting sandwich combining creamy ricotta, melted mozzarella, savory sun-dried tomatoes, and fresh spinach between crispy, buttery sourdough bread slices. Perfect for a satisfying lunch or main course, this Italian-inspired grilled cheese offers rich textures and bold flavors in every bite.
Ingredients
Bread
- 8 slices sourdough or rustic bread
Cheese Mixture
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Vegetables & Seasonings
- ½ cup sun-dried tomatoes in oil (drained and chopped)
- 1 cup fresh baby spinach (roughly chopped)
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
For Cooking
- 2 tablespoons butter (softened)
Instructions
- Prepare the Cheese Mixture: In a medium bowl, combine the ricotta, shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, roughly chopped spinach, garlic powder, salt, and black pepper. Mix until all ingredients are well incorporated and evenly distributed.
- Assemble the Sandwiches: Spread the prepared cheese mixture evenly over 4 slices of the sourdough bread. Top each with the remaining 4 slices to form 4 sandwiches.
- Butter the Bread: Spread softened butter generously on the outside of each sandwich to ensure a golden, crisp crust when cooked.
- Cook the Sandwiches: Preheat a skillet or griddle over medium heat. Place the sandwiches buttered side down in the pan. Cook for 3 to 4 minutes on each side, or until the bread is golden brown and the cheese is melted. Press down gently with a spatula while cooking to achieve an even crisp texture.
- Serve: Remove the sandwiches from the heat, slice them in half if desired, and serve hot for the best flavor and texture.
Notes
- Use a panini press instead of a skillet for extra crispiness and perfectly even grilling.
- For an extra cheesy experience, add slices of provolone or fontina cheese to the mixture before assembling.
- This grilled cheese pairs wonderfully with tomato soup or a fresh, simple green salad for a complete meal.
