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Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

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Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a flavorful, elevated take on classic grilled cheese. Creamy ricotta, tangy sun-dried tomatoes, fresh spinach, and melty mozzarella are sandwiched between golden, crispy bread slices—perfect for a quick vegetarian lunch or dinner.

Ingredients

  1. 4 slices bread (sourdough, whole grain, or artisan loaf)
  2. 1/2 cup ricotta cheese
  3. 1/3 cup sun-dried tomatoes (oil-packed or rehydrated), chopped
  4. 1/2 cup fresh spinach, roughly chopped
  5. 1/2 cup shredded or sliced mozzarella or provolone cheese
  6. 2 tbsp butter or olive oil (for toasting)
  7. Salt and black pepper, to taste
  8. Optional: 1/4 tsp garlic powder, red pepper flakes, or fresh basil

Instructions

In a small bowl, mix ricotta with salt, pepper, and any optional seasonings like garlic powder or red pepper flakes.

  1. Spread a generous layer of ricotta mixture onto one side of each slice of bread.
  2. On two slices, layer chopped sun-dried tomatoes, spinach, and mozzarella or provolone.
  3. Top with remaining slices of bread, ricotta side down, to close the sandwiches.
  4. Heat a skillet over medium heat. Melt butter or drizzle olive oil in the pan.
  5. Place sandwiches in the skillet and grill for 3–4 minutes per side, pressing gently, until golden brown and cheese is melted.
  6. Remove from heat, slice, and serve warm.

Notes

  • Use thick artisan bread for best structure and crispness.
  • Ricotta adds creaminess but won’t melt—pair with mozzarella for melt factor.
  • No need to pre-cook spinach—it wilts during grilling.
  • Panini press works great for even grilling and melty results.
  • Store leftovers wrapped in foil and reheat in skillet or oven for crispness.

Nutrition

Find it online: https://thefamilycooking.com/sun-dried-tomato-spinach-and-ricotta-grilled-cheese/