Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe

Introduction

This sun-dried tomato, spinach, and ricotta grilled cheese sandwich is a fresh twist on a classic favorite. Combining creamy ricotta, savory provolone, and vibrant veggies, it makes for a satisfying and flavorful meal any time of day.

Ingredients

• 2 oz shredded provolone cheese
• 1/3 cup ricotta cheese
• 3 Tbsp finely shredded parmesan cheese
• 1 small garlic clove, minced
• Salt and freshly ground black pepper to taste
• 3 cups fresh spinach (lightly packed)
• 4 slices Sara Lee Artesano Golden Wheat Bread
• 2 Tbsp chopped fresh basil
• 3 Tbsp minced sun-dried tomatoes
• 8 tsp softened butter

Instructions

1. Step 1: In a bowl, stir together provolone, ricotta, parmesan, and garlic. Season with salt and pepper.
2. Step 2: Bring 1/2 inch of water to a boil in a medium pot and place a steamer basket inside. Add spinach, cover, and steam until just wilted, about 1–2 minutes.
3. Step 3: Transfer spinach to paper towels and press to remove excess moisture.
4. Step 4: Butter both sides of the bread slices using 1 teaspoon of butter per side.
5. Step 5: On two slices, evenly layer the spinach and basil. Spread the ricotta cheese mixture over top.
6. Step 6: Sprinkle sun-dried tomatoes over the ricotta layer and press gently.
7. Step 7: Top with the remaining bread slices to complete the sandwiches.
8. Step 8: Heat a non-stick skillet over medium-low. Add the sandwiches, cover, and cook for 4–6 minutes until golden on the bottom.
9. Step 9: Flip and cook uncovered for 2–3 minutes longer, until the second side is golden and cheese is melted.
10. Step 10: Serve hot.

Tips & Variations

• For extra flavor, add a drizzle of balsamic glaze inside the sandwich before grilling.
• Try using different breads like sourdough or ciabatta for varied textures.
• Swap fresh spinach with kale or arugula for a peppery bite.

Storage

Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a toaster oven to preserve the crispy texture and melted cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out all excess moisture before layering it in the sandwich to avoid sogginess.

How can I make this sandwich vegan?

Use vegan cheese alternatives and replace butter with a plant-based spread. Also, ensure the bread is free from animal products.

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe

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★★★★★

4.7 from 58 reviews

• Author: Hugo
• Total Time: 20 minutes
• Yield: 2 sandwiches 1x
• Diet: Vegetarian

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Description

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a delightful twist on the classic comfort food. Featuring a creamy ricotta and provolone cheese blend, fresh spinach steamed to perfection, aromatic basil, and tangy sun-dried tomatoes all layered between golden wheat bread and cooked to crispy, melty perfection in a skillet.

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Ingredients

Scale 1x2x3x

Cheese Mixture

• 2 oz shredded provolone cheese
• 1/3 cup ricotta cheese
• 3 Tbsp finely shredded parmesan cheese
• 1 small garlic clove, minced
• Salt and freshly ground black pepper to taste

Vegetables and Herbs

• 3 cups fresh spinach (lightly packed)
• 2 Tbsp chopped fresh basil
• 3 Tbsp minced sun-dried tomatoes

Bread and Butter

• 4 slices Sara Lee Artesano Golden Wheat Bread
• 8 tsp softened butter

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Instructions

1. Prepare the cheese mixture: In a bowl, combine the shredded provolone, ricotta, parmesan, and minced garlic. Season the mixture with salt and freshly ground black pepper to taste, stirring well to blend all the flavors together.
2. Steam the spinach: Bring about 1/2 inch of water to a boil in a medium pot and place a steamer basket inside. Add the fresh spinach, cover the pot, and steam for 1 to 2 minutes until the spinach is just wilted but still vibrant green.
3. Drain the spinach: Transfer the steamed spinach to paper towels and press gently to remove any excess moisture. This prevents the sandwiches from becoming soggy.
4. Butter the bread: Spread softened butter evenly on both sides of each bread slice using 1 teaspoon of butter per side to ensure a rich, golden crust when cooked.
5. Assemble the sandwiches – part 1: On two slices of the buttered bread, evenly layer the drained spinach and chopped fresh basil, creating a fresh green base.
6. Assemble the sandwiches – part 2: Spread the ricotta cheese mixture over the spinach and basil layers to add creamy richness.
7. Add the sun-dried tomatoes and complete assembly: Sprinkle the minced sun-dried tomatoes over the ricotta mixture, then gently press down to compact the filling. Top each with the remaining two slices of bread to complete the sandwiches.
8. Cook the sandwiches – first side: Heat a non-stick skillet over medium-low heat. Place the sandwiches in the skillet, cover with a lid, and cook for 4 to 6 minutes until the bottoms are golden brown and crispy.
9. Cook the sandwiches – second side: Flip the sandwiches carefully, remove the lid, and continue cooking uncovered for 2 to 3 minutes until the second side is golden and the cheeses have melted thoroughly.
10. Serve: Remove from the skillet and serve the grilled cheese sandwiches hot to enjoy the gooey, flavorful filling and crispy bread.

Notes

• Pressing excess moisture from the steamed spinach is key to avoiding soggy sandwiches.
• Use medium-low heat to allow the cheese to melt thoroughly without burning the bread.
• Covering the skillet traps heat and helps melt the cheese evenly.
• To add extra flavor, consider lightly toasting the bread before assembling.
• Suitable for a quick lunch or an easy dinner paired with a fresh salad or soup.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Sandwich
• Method: Frying
• Cuisine: American

Keywords: grilled cheese, sun-dried tomato, spinach, ricotta, provolone, easy sandwich, vegetarian sandwich, comfort food