Description
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a Mediterranean-inspired take on the classic grilled cheese. With creamy ricotta, melty mozzarella, tangy sun-dried tomatoes, and fresh spinach between golden slices of bread, it’s a quick and satisfying meatless sandwich.
Ingredients
- 4 slices of hearty bread (sourdough, whole grain, or artisan)
- 1/2 cup ricotta cheese
- 1/4 cup shredded mozzarella or provolone
- 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1/2 cup fresh spinach (lightly sautéed or raw)
- 2 tbsp grated Parmesan cheese (optional)
- 2 tbsp butter (for toasting)
- Salt and black pepper to taste
- Optional: pinch of red pepper flakes or chopped fresh basil
Instructions
- In a small bowl, mix ricotta with salt, pepper, and Parmesan if using.
- Spread the ricotta mixture on two slices of bread.
- Top with sun-dried tomatoes and spinach. Sprinkle shredded mozzarella over the top.
- Place remaining slices of bread on top to form sandwiches.
- Heat a skillet over medium heat and melt 1 tbsp of butter.
- Add sandwiches to the skillet and cook for 3–4 minutes per side, adding the second tablespoon of butter when flipping, until golden brown and cheese is melted.
- Let cool slightly, slice, and serve.
Notes
- Use oil from sun-dried tomatoes to brush bread for extra flavor.
- Add pesto or crushed red pepper for extra dimension.
- Works well in a panini press for an even crisp.
- Ricotta can be replaced with goat cheese or feta.
- Store leftovers in the fridge and reheat in a skillet or toaster oven.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 60mg
