Description
This sun dried tomato spinach and ricotta grilled cheese recipe is the ultimate savory sandwich with melty mozzarella, creamy ricotta, and a tangy bite of sun-dried tomatoes. Perfect for lunch or a quick dinner, this vegetarian grilled cheese hits all the flavor notes: crispy, gooey, creamy, and comforting.
Ingredients
2 slices sourdough or rustic bread
1 tablespoon butter or olive oil
1/2 cup ricotta cheese
1/2 cup fresh spinach
1/4 cup sun-dried tomatoes in oil, chopped
1/3 cup shredded mozzarella cheese
Pinch salt
Pinch black pepper
Instructions
1. Heat a small skillet over medium heat and add a touch of olive oil. Sauté spinach for 1–2 minutes until wilted. Add a small pinch of salt. Let cool slightly.
2. In a bowl, combine ricotta, sautéed spinach, and chopped sun-dried tomatoes. Season with salt and pepper. Mix well.
3. Lay out the bread slices. Spread the ricotta mixture on one slice. Add shredded mozzarella on top. Place the second bread slice over the filling.
4. Heat a skillet or grill pan over medium. Add butter or olive oil and place the sandwich in the pan. Press gently with a spatula and cook for 3–4 minutes per side until golden and crispy.
5. Remove from skillet, let rest for a minute, slice, and serve immediately while warm and melty.
Notes
This sandwich is best served hot, right off the skillet.
Use oil-packed sun-dried tomatoes for extra richness and flavor.
For a crunchier crust, use a panini press or grill weight when toasting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Sandwich
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg