Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a creamy, flavorful twist on a classic sandwich. With tangy sun-dried tomatoes, fresh sautéed spinach, and rich ricotta cheese, this grilled cheese is crispy on the outside and melty on the inside, perfect for a quick lunch or cozy dinner.
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a gourmet twist on a beloved comfort food classic. This recipe takes the traditional grilled cheese to a whole new level by adding creamy ricotta, flavorful sun-dried tomatoes, and fresh, vibrant spinach. The combination of textures—from the golden, crisp bread to the soft, melty filling—creates a truly satisfying sandwich that’s perfect for lunch, a light dinner, or even a cozy snack. Whether you’re cooking for yourself, family, or guests, this sandwich offers both convenience and indulgence in every bite.
Ingredients
- 4 slices rustic or sourdough bread
- 1/2 cup ricotta cheese
- 1/4 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1 cup fresh spinach leaves
- 1/2 cup shredded mozzarella or provolone (optional for extra melt)
- 2 tablespoons grated Parmesan cheese (optional)
- 1 clove garlic, minced
- Olive oil or softened butter for grilling
- Salt and black pepper, to taste
Instructions with Tips
- Sauté the Spinach Perfectly
Heat a small pan over medium heat with 1 teaspoon of olive oil. Add minced garlic and cook for 30 seconds until fragrant. Avoid browning the garlic, or it will taste bitter. Add the fresh spinach and a pinch of salt. Sauté for just 1–2 minutes until wilted. Remove from heat and let cool slightly to prevent the ricotta from becoming watery. - Prepare a Creamy Ricotta Mixture
In a small bowl, combine ricotta cheese, chopped sun-dried tomatoes, and Parmesan if using. Add salt and black pepper to taste. Gently fold in the sautéed spinach. For an extra creamy texture, beat the ricotta lightly with a fork before adding spinach. - Assemble the Sandwiches Like a Pro
Spread the ricotta-spinach mixture evenly over two slices of bread. Top with shredded mozzarella or provolone if desired. Place the remaining slices of bread on top and press lightly to secure the filling. Avoid overfilling to prevent spilling while grilling. - Grill for Perfect Crunch
Brush the outsides of each sandwich with olive oil or softened butter. Heat a non-stick skillet or griddle over medium heat. Place sandwiches in the pan and cook 3–4 minutes per side, pressing gently to help the cheese melt and bread brown evenly. Use medium heat to prevent burning the bread. - Serve Like a Gourmet
Remove sandwiches from the pan and let cool for 1–2 minutes. Slice diagonally for a classic presentation. Serve with a fresh salad, soup, or enjoy on its own. Sprinkle a little extra Parmesan on top while warm for an added flavor boost.
Extra Tips for the Best Sandwich
- Use fresh, high-quality bread such as rustic sourdough for the best texture and flavor.
- Oil-packed sun-dried tomatoes are preferred for richer taste. Drain but don’t rinse.
- Don’t overcook spinach; wilted but bright green is ideal.
- Optional enhancements: fresh basil leaves, caramelized onions, or balsamic glaze.
- For an ultra-creamy filling, mix a splash of milk or cream into the ricotta before adding spinach.
This method ensures a crispy, golden-brown exterior with a soft, flavorful, melty interior. It’s a quick, gourmet vegetarian sandwich perfect for lunch, dinner, or anytime you crave comfort food with a twist.
Servings: 2 sandwiches
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
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Enjoy.