Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe
Introduction
This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a delicious twist on a classic. With creamy cheeses, fresh spinach, and tangy sun-dried tomatoes, it offers a flavorful, comforting sandwich that’s perfect for lunch or a cozy dinner.
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
- Step 1: In a bowl, stir together provolone, ricotta, parmesan, and garlic. Season with salt and freshly ground black pepper to taste.
- 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.
- Step 3: Transfer spinach to paper towels and press gently to remove excess moisture.
- Step 4: Butter both sides of the bread slices using 1 teaspoon of softened butter per side.
- Step 5: On two slices of the bread, evenly layer the spinach and chopped fresh basil. Spread the ricotta cheese mixture over the top.
- Step 6: Sprinkle minced sun-dried tomatoes over the ricotta layer and press gently.
- Step 7: Top with the remaining bread slices to complete the sandwiches.
- Step 8: Heat a non-stick skillet over medium-low heat. Add the sandwiches, cover, and cook for 4–6 minutes until the bottom is golden brown.
- Step 9: Flip the sandwiches and cook uncovered for another 2–3 minutes until the second side is golden and the cheese is melted.
- Step 10: Serve hot and enjoy your flavorful grilled cheese sandwich.
Tips & Variations
- For extra flavor, try adding a thin layer of pesto inside the sandwich before grilling.
- Use fresh sun-dried tomatoes packed in oil for a richer taste, or rehydrate dry ones in warm water before mincing.
- Swap the provolone for mozzarella or fontina for a different cheese profile.
- Press the sandwich gently with a spatula while cooking for a crispier crust.
Storage
Store leftover grilled cheese sandwiches in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a skillet over low heat or in a toaster oven until the cheese melts and the bread is crisp again. Avoid microwaving to prevent sogginess.
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 as much moisture as possible before layering it onto the sandwich to avoid sogginess.
What can I substitute if I don’t have sun-dried tomatoes?
You can use roasted red peppers or fresh tomatoes for a milder flavor, though the texture and tanginess will differ slightly.
Print
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe
- Total Time: 22 minutes
- Yield: 2 sandwiches 1x
- Diet: Vegetarian
Description
A delicious and hearty grilled cheese sandwich featuring a flavorful blend of sun-dried tomatoes, fresh spinach, creamy ricotta, provolone, and parmesan cheeses, all layered between golden wheat bread. This recipe offers a perfect balance of creamy, savory, and fresh flavors, making it an ideal comfort food with a gourmet touch.
Ingredients
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 & 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
Instructions
- Prepare Cheese Mixture: In a bowl, stir together the shredded provolone, ricotta, parmesan, and minced garlic. Season the mixture with salt and freshly ground black pepper to taste, ensuring the flavors are well combined.
- Steam Spinach: Bring 1/2 inch of water to a boil in a medium pot, then place a steamer basket inside. Add the fresh spinach, cover, and steam until just wilted, about 1–2 minutes, to preserve its bright color and nutrients.
- Drain Spinach: Transfer the steamed spinach to paper towels and press gently to remove excess moisture. This step prevents the sandwich from becoming soggy.
- Butter Bread Slices: Spread 1 teaspoon of softened butter evenly on each side of all four bread slices, preparing them for grilling to achieve a crisp, golden texture.
- Assemble Sandwiches: On two slices of bread, evenly layer the pressed spinach and chopped fresh basil. Spread the prepared ricotta cheese mixture over the spinach layer.
- Add Sun-Dried Tomatoes: Sprinkle minced sun-dried tomatoes over the ricotta cheese mixture, pressing gently to help the toppings adhere.
- Complete Sandwich: Top each assembled slice with the remaining bread slices to form two sandwiches, buttered sides facing out.
- Cook Sandwiches: Heat a non-stick skillet over medium-low heat. Place the sandwiches in the skillet and cover. Cook for 4–6 minutes until the bottom slice is golden brown.
- Flip and Finish Cooking: Carefully flip the sandwiches and cook uncovered for an additional 2–3 minutes, or until the second side is golden and the cheeses have melted thoroughly.
- Serve: Remove the sandwiches from the skillet and serve hot for the best flavor and texture.
Notes
- Pressing the spinach dry after steaming is key to avoid soggy sandwiches.
- Cooking over medium-low heat ensures the cheese melts properly without burning the bread.
- Use fresh herbs and quality sun-dried tomatoes for maximum flavor.
- Feel free to substitute the wheat bread with your preferred type, though artisan bread enhances taste and texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Keywords: grilled cheese, sun-dried tomato, spinach, ricotta, provolone, sandwich, vegetarian lunch, easy recipe
