Sun-Dried Tomato Spinach and Ricotta Grilled Cheese Recipe

Introduction

This Sun-Dried Tomato Spinach and Ricotta Grilled Cheese Recipe elevates the classic sandwich into a gourmet lunch or easy dinner. The combination of creamy ricotta, tangy sun-dried tomatoes, and fresh spinach creates a wonderfully flavorful and satisfying meal. For another delicious tomato-based dish, try this Roasted Tomato Basil Soup as a perfect pairing.

Ingredients

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese combines creamy ricotta, tangy sun-dried tomatoes, and fresh spinach between golden, buttery sourdough for a comforting yet sophisticated sandwich.

• 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 (or provolone)
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons butter, softened

Timing

Prep Time	10 minutes
Cook Time	8 minutes
Total Time	18 minutes

Context: This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese comes together about 25% faster than similar gourmet grilled cheese recipes.

Step-by-Step Instructions

Step 1 — Prepare the Filling

In a medium bowl, combine 1 cup of whole milk ricotta cheese, ¼ cup of chopped sun-dried tomatoes (oil-packed, drained), and ¼ teaspoon of garlic powder. Mix until well incorporated.

Gently fold in 1 cup of fresh spinach leaves, roughly chopped. Season with a pinch of salt and black pepper to taste. Set the mixture aside.

Step 2 — Select and Prepare Bread

Choose a sturdy, thick-sliced bread such as sourdough or Italian loaf to hold the filling without becoming soggy. You will need 4 slices for two sandwiches.

Lightly brush one side of each bread slice with olive oil or melted butter. This will create a golden, crispy exterior when grilled.

Step 3 — Assemble the Sandwiches

Place two bread slices, unbuttered side up, on a clean work surface. Divide the sun-dried tomato, spinach, and ricotta mixture evenly between them, spreading it to the edges.

If desired, add a thin layer of shredded mozzarella or provolone cheese on top of the filling for extra meltiness. Top with the remaining bread slices, buttered side facing out.

Step 4 — Preheat the Skillet or Panini Press

Place a non-stick skillet or griddle over medium-low heat. Allow it to preheat for 2–3 minutes. If using a panini press, preheat according to manufacturer instructions.

Aim for a surface temperature of around 325–350°F (163–177°C). This ensures the bread toasts evenly without burning before the filling heats through.

Step 5 — Cook the First Side

Carefully place the assembled Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese sandwiches in the preheated skillet. Cook for 3–4 minutes, pressing down gently with a spatula.

The bread should be golden brown and crisp. If the bread is browning too quickly, reduce the heat slightly to prevent burning.

Step 6 — Flip and Cook the Second Side

Using a wide spatula, carefully flip each sandwich. Continue cooking for another 3–4 minutes, or until the second side is equally golden and the filling is warm.

For a panini press, simply close the lid and cook for 4–5 minutes until crisp and heated through. The cheese should be visibly melted when you peek at the edges.

Step 7 — Check for Doneness and Rest

The Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is done when the bread is uniformly golden and crisp, and the ricotta mixture is hot. You can check by carefully lifting a corner—the interior should be steaming.

Transfer the sandwiches to a cutting board and let them rest for 1–2 minutes before slicing. This allows the filling to set slightly for cleaner cuts.

Step 8 — Slice and Serve

Use a sharp serrated knife to slice each Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese sandwich in half diagonally or straight across. Serve immediately while warm and crispy.

Pair with a side salad or tomato soup for a complete meal. Enjoy your gourmet grilled cheese creation!

Nutritional Information

Calories	420
Protein	18g
Carbohydrates	32g
Fat	24g
Fiber	3g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Grain Bread — Adds fiber and nutrients while keeping the satisfying grilled texture.
• Low-Fat Ricotta — Reduces calories and fat while maintaining the creamy filling.
• Fresh Mozzarella — A lighter, lower-sodium cheese option that melts beautifully.
• Lettuce Wraps — A crisp, low-carb alternative that eliminates bread entirely.
• Vegan Ricotta — A dairy-free option for those avoiding animal products.
• Turkey or Chicken — Adds lean protein to make the sandwich more filling.
• Low-Sodium Sun-Dried Tomatoes — Cuts down on salt without sacrificing the rich, tangy flavor.
• Olive Oil Spray — Lightly coats the bread for a golden crust with less oil.

Serving Suggestions

• Pair with a bowl of creamy tomato soup for a classic comfort food combination.
• Serve alongside a crisp green salad with a light vinaigrette to balance the richness.
• Cut into smaller triangles for an elegant appetizer or party snack.
• Enjoy with a side of sweet potato fries for a satisfying lunch or casual dinner.
• Perfect for a cozy weekend brunch paired with a fresh fruit salad.
• Serve open-faced on a rustic wooden board for a visually appealing presentation.
• Accompany with a chilled glass of iced tea or lemonade for a refreshing meal.

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is versatile enough for any occasion, from a quick family meal to entertaining guests.

Common Mistakes to Avoid

• Mistake: Using wet sun-dried tomatoes that make the bread soggy. Fix: Pat them dry thoroughly or use oil-packed varieties after draining excess oil.
• Mistake: Overfilling with ricotta, causing spillage and uneven melting. Fix: Spread a thin, even layer to ensure the sandwich holds together.
• Mistake: Adding raw spinach that releases water during cooking. Fix: Wilt the spinach first and squeeze out all excess moisture.
• Mistake: Cooking on high heat, which burns the crust before the filling warms. Fix: Use medium-low heat for a golden, crisp exterior and melted center.
• Mistake: Pressing the sandwich too hard, forcing fillings out. Fix: Apply gentle pressure with a spatula to compress without losing ingredients.
• Mistake: Using cold ricotta straight from the fridge. Fix: Let it come to room temperature for quicker, more even melting.
• Mistake: Skipping seasoning, resulting in a bland filling. Fix: Mix ricotta with salt, pepper, and herbs like basil or oregano.
• Mistake: Choosing bread that’s too thin or weak for hearty fillings. Fix: Opt for sturdy sourdough or thick-cut bread to support the structure.
• Mistake: Not buttering the bread adequately, leading to uneven browning. Fix: Spread softened butter or mayonnaise evenly to the edges for full coverage.
• Mistake: Rushing the cook time and flipping too early. Fix: Wait until the bottom is deeply golden and releases easily from the pan.

Storing Tips

• Fridge: Store your Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese in an airtight container for up to 3 days. Ensure it cools completely before refrigerating.
• Freezer: Wrap tightly in foil or plastic wrap and place in a freezer bag for up to 1 month. Thaw in the refrigerator before reheating.
• Reheat: For best results, reheat in a skillet over medium heat until the bread is crisp and the internal temperature reaches 165°F, or use an air fryer or toaster oven to maintain texture.

Always use a food thermometer to verify that reheated sandwiches reach a safe internal temperature of 165°F to ensure food safety.

Conclusion

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a deliciously gourmet twist on a classic comfort food. If you enjoyed this recipe, try our Sun-Dried Tomato Grilled Cheese Sandwich Recipe for another tasty variation. We’d love to hear how yours turned out—please leave a comment and subscribe for more quick, flavorful meals!

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FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

No, fresh tomatoes contain too much moisture and will make your Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese soggy. Sun-dried tomatoes provide a concentrated, tangy flavor and chewy texture that is essential for this recipe.

What is the best way to prepare the spinach for this grilled cheese?

Wilt the spinach by sautéing it briefly or steaming it, then squeeze out all excess liquid. This prevents your Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese from becoming watery and ensures the filling stays rich and cohesive.

Can I make this recipe ahead of time?

You can prepare the spinach and ricotta filling a day in advance and store it covered in the refrigerator. Assemble and cook your Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese just before serving for the best, crispiest results.