Print

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An indulgent twist on the classic grilled cheese sandwich, featuring creamy ricotta, tangy sun-dried tomatoes, and fresh spinach.

Ingredients

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

Instructions

  1. Spread a generous layer of ricotta cheese onto one side of each slice of bread.
  2. Layer chopped sun-dried tomatoes, fresh spinach, and mozzarella or provolone on two slices of bread.
  3. Top with the remaining slices of bread, ricotta side down.
  4. Heat a skillet over medium heat, adding butter or olive oil.
  5. Grill the sandwiches for 3–4 minutes per side until golden brown.
  6. Remove from heat, slice, and serve warm.

Notes

Use good-quality bread for the best flavor. Pat sun-dried tomatoes dry before adding to prevent sogginess. Adjust seasoning to taste.

Nutrition

Find it online: https://thestationrecipes.com/sun-dried-tomato-spinach-ricotta-grilled-cheese-2/

Scroll to Top