Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Introduction

If you’re looking to elevate the classic grilled cheese sandwich, this Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a delicious upgrade. This comforting sandwich is packed with layers of creamy cheeses, tender spinach, and bold sun-dried tomatoes, all melted together between slices of golden, buttery bread. The ricotta adds a smooth and creamy texture, while provolone and parmesan bring rich, savory flavor. Fresh basil and garlic provide a fragrant touch that perfectly balances the ingredients.

Perfect for a cozy lunch, quick dinner, or satisfying snack, this grilled cheese recipe is both simple and gourmet. With its crispy golden crust and melty, flavorful filling, it’s a comforting meal that feels special while still being easy to prepare.

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. Prepare the cheese mixture

In a medium bowl, combine the shredded provolone cheese, ricotta cheese, parmesan cheese, and minced garlic. Mix well until smooth and creamy. Season with salt and freshly ground black pepper to taste.

2. Steam the spinach

Bring about ½ inch of water to a boil in a medium pot and place a steamer basket inside. Add the spinach, cover, and steam for 1–2 minutes, or until the spinach is just wilted.

3. Remove excess moisture

Transfer the steamed spinach onto paper towels and gently press to remove as much excess moisture as possible. This helps prevent the sandwich from becoming soggy.

4. Butter the bread

Spread 1 teaspoon of softened butter on each side of the bread slices to ensure a crispy, golden crust when grilled.

5. Assemble the sandwiches

Place two slices of bread on a flat surface. Evenly layer the wilted spinach and chopped basil on top of each slice. Spread the ricotta cheese mixture over the spinach layer.

6. Add sun-dried tomatoes

Sprinkle the minced sun-dried tomatoes evenly over the ricotta layer and press gently so the ingredients stay in place.

7. Complete the sandwiches

Top with the remaining slices of bread to form two sandwiches.

8. Grill the sandwiches

Heat a non-stick skillet over medium-low heat. Place the sandwiches in the skillet, cover, and cook for 4–6 minutes until the bottom is golden brown.

9. Flip and finish cooking

Carefully flip the sandwiches and cook uncovered for 2–3 minutes more, until the second side is golden and the cheese inside is melted and creamy.

10. Serve

Remove from the skillet, slice if desired, and serve immediately while hot and melty.

Conclusion

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a comforting yet sophisticated twist on a classic sandwich. The combination of creamy cheeses, tender spinach, and tangy sun-dried tomatoes creates a rich and satisfying flavor in every bite. With its crispy buttery bread and melty filling, this sandwich is perfect for a quick lunch, an easy dinner, or a cozy meal on a busy day. Pair it with a warm bowl of soup or a fresh salad for a complete and delicious meal.