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Sun-Dried Tomato Spinach Ricotta Grilled Cheese

A creamy and flavorful twist on a classic grilled cheese sandwich, featuring tangy sun-dried tomatoes and fresh spinach.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch, Snack
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the filling
  • 1/2 cup ricotta cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup fresh spinach, roughly chopped
  • Salt and pepper to taste
For grilling
  • 2 slices your favorite bread (sourdough or whole grain works well)
  • Olive oil or butter (for grilling)

Method
 

Preparation
  1. In a bowl, mix the ricotta cheese with the chopped sun-dried tomatoes and spinach. Season with salt and pepper to taste.
  2. Take a slice of bread and generously spread the ricotta mixture on it. Place the second slice of bread on top to create your sandwich.
Cooking
  1. Heat a skillet over medium heat and add a drizzle of olive oil or a pat of butter to coat the bottom.
  2. Place your assembled sandwich in the skillet and grill for about 3-4 minutes on one side until golden brown and crispy.
  3. Flip carefully and grill for an additional 3-4 minutes on the other side until warm and the cheese is melty.
Serving
  1. Once perfectly grilled, remove from heat, slice in half, and serve immediately while warm.

Notes

Toasted bread adds texture and prevents sogginess. Swap greens for variety, and experiment with different cheeses for enhanced flavors. Store leftovers in an airtight container for up to 1 day, reheat on low in a skillet. Freeze uncooked sandwiches for up to a month.