Description
This Sun Dried Tomato Spinach and Ricotta Grilled Cheese elevates the classic comfort food with creamy ricotta, sweet sun-dried tomatoes, fresh spinach, and gooey melted mozzarella between golden, buttery bread. Ready in just 15 minutes, this gourmet grilled cheese delivers restaurant-quality Italian flavors perfect for easy lunches, quick dinners, or impressive appetizers.
Ingredients
For the Sandwiches:
- 8 slices bread, sourdough or Italian (white bread or whole wheat work too)
- 1 cup fresh spinach, roughly chopped (baby spinach is easiest)
- ½ cup sun-dried tomatoes, chopped, packed in oil and drained slightly (dry-packed works but soak first)
- 1 cup ricotta cheese, whole milk (part-skim okay for lighter version)
- 1½–2 cups shredded mozzarella or provolone cheese (or mix both for best melt)
- 1–2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 2–4 tablespoons unsalted butter, room temperature (salted butter works, just reduce added salt)
- Optional: pinch of red pepper flakes, black pepper, or Italian seasoning for extra flavor
Instructions
In a small bowl, combine 1 cup ricotta cheese, ½ cup chopped sun-dried tomatoes, and 1–2 cloves minced garlic. Stir in 1 cup roughly chopped fresh spinach until evenly distributed throughout the mixture. Season with a generous pinch of black pepper and add red pepper flakes or Italian seasoning if you want extra flavor.
Spread 2–4 tablespoons of room-temperature butter evenly on one side of each of the 8 bread slices. Make sure you butter all the way to the edges for even browning and that irresistible golden crust.
Place the bread slices butter-side down on a clean surface or cutting board. On the unbuttered side of 4 slices, spread a generous layer of the ricotta mixture (about ¼ cup per sandwich). Top each with ⅓–½ cup of shredded mozzarella or provolone, dividing it evenly among the four sandwiches. Place the remaining 4 bread slices on top, butter-side up, to complete your sandwiches.
Heat a large skillet or griddle over medium heat for 2–3 minutes. Medium heat is crucial—too high and your bread will burn before the cheese melts; too low and you won’t get that perfect golden crust.
Place assembled sandwiches butter-side down in the hot skillet (work in batches if they don’t all fit). Cook for 3–4 minutes without moving them until the bottom is golden brown and crispy. Resist the urge to press down hard or peek too early
Carefully flip each sandwich using a wide spatula and cook the second side for another 3–4 minutes. Gently press down with the spatula to help the cheese melt and the filling compress slightly. The sandwich is done when both sides are golden brown and crispy, and the cheese is fully melted and gooey inside.
Notes
- Don’t overstuff – Too much filling makes sandwiches hard to flip and messy to eat; about ¼ cup ricotta mixture per sandwich is perfect
- Cover the pan for extra-melty cheese – Place a lid over the skillet for the last minute of cooking to trap heat and guarantee fully melted cheese
- Low and slow wins – Medium heat gives you time to melt the cheese before the bread burns; if your bread is browning too fast, lower the heat
- Make filling ahead – The ricotta mixture can be prepared up to 2 days in advance and stored in the fridge for quick assembly
- Use mayo instead of butter – Spread a thin layer of mayonnaise on the outside of bread for an extra-crispy, golden crust (seriously, try it!)
- Press gently, not hard – Light pressure helps cheese melt without squeezing out all your filling
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Pan-fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 485
- Sugar: 6g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg