Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe
If you are searching for a grilled cheese that steps way beyond ordinary, the Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe is your new best friend in the kitchen. This sandwich is a vibrant celebration of flavors and textures, from the creamy ricotta and melty provolone to the earthy spinach and intensely flavored sun dried tomatoes. Every bite bursts with freshness and richness balanced perfectly by the toasty golden wheat bread. This recipe transforms a simple comfort food into something truly memorable and bright, perfect for a cozy lunch or an easy dinner when you want to impress without a fuss.
Ingredients You’ll Need
You’ll be surprised how a handful of simple, wholesome ingredients come together to make such a stellar grilled cheese. Each element plays a crucial role — the cheeses bring creaminess and depth, the spinach adds vibrant greens and a slight earthiness, while sun dried tomatoes lend a tangy sweetness that makes this sandwich shine.
- 2 oz. shredded unsmoked provolone: Choose unsmoked for a mild melt that pairs beautifully without overpowering.
- 1/3 cup ricotta cheese: This creamy base adds softness and a luscious texture.
- 3 Tbsp finely shredded parmesan cheese: Parmesan gives a salty, nutty punch that elevates the blend.
- 1 small garlic clove, minced (about 1/2 tsp): A subtle aroma enhancing all the cheeses without stealing the spotlight.
- Salt and freshly ground black pepper: To season and bring out all the natural flavors.
- 3 cups (slightly packed) fresh spinach: Freshness and a pop of green color for balance.
- 4 slices Sara Lee Artesano Golden Wheat Bread: This slightly sweet, hearty bread crisps beautifully and stands up well to the filling.
- 2 Tbsp chopped fresh basil: Basil gives a lovely herbal lift and brightness.
- 3 Tbsp minced sun dried tomatoes*: Intense, chewy, and tangy to cut through the creamy cheese blend.
- 8 tsp softened butter: For perfectly crisp, golden bread.
How to Make Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe
Step 1: Prepare the Cheese Mixture
Start by stirring together shredded provolone, ricotta, parmesan, and minced garlic in a bowl. Season thoughtfully with salt and black pepper. This rich and creamy blend is the heart of the sandwich, marrying beautifully with the fresh, bright ingredients.
Step 2: Steam the Spinach
Bring a small amount of water to boil in a medium pot and place a steamer basket inside. Add the fresh spinach, cover with a lid, and steam just until wilted—about 1 to 2 minutes. This keeps the greens vibrant and tender without sogginess.
Step 3: Remove Excess Moisture
Transfer the steamed spinach onto paper towels. Fold the towels over the spinach and press gently to squeeze out any extra water. Too much moisture would turn the bread soggy, so this step ensures a crispy finish.
Step 4: Butter the Bread Slices
Spread about 1 teaspoon of softened butter on each side of the four bread slices. This butter layer will brown beautifully in the skillet and add mouthwatering richness.
Step 5: Assemble the Sandwiches
On two slices of bread, evenly layer the spinach and sprinkle on chopped fresh basil. Then spread the ricotta and cheese mixture over that, followed by the minced sun dried tomatoes. Press the tomatoes lightly into the cheese to keep everything in place. Top with the remaining bread slices.
Step 6: Cook the Sandwiches
Heat a large non-stick skillet over medium-low heat. Place the assembled sandwiches inside, cover with a lid, and cook until the bottom side is golden brown, about 4 to 6 minutes. Flip carefully and cook the other side until golden and the cheese inside is melted, approximately 2 minutes more. Reduce heat slightly if the bread browns too fast. Patience here gives perfectly melted cheese and a crunchy crust.
Step 7: Enjoy Immediately
Serve the Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe right away to enjoy it at its melty, crispy best.
How to Serve Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe
Garnishes
Fresh basil leaves on the side make a pretty garnish and echo the herbal notes inside. You can also sprinkle a pinch of parmesan over the top just before serving to add an extra savory touch.
Side Dishes
This grilled cheese pairs wonderfully with a crisp green salad tossed in lemon vinaigrette for a refreshing contrast, or a bowl of tomato basil soup for that cozy, classic combo that never gets old. For something lighter, crunchy veggie sticks also work beautifully alongside.
Creative Ways to Present
Cut the sandwich into halves or quarters for easy sharing, or use a cookie cutter to shape it into fun forms for kids. You can also arrange slices on a serving board with small bowls of sun dried tomatoes and basil pesto for a casual, elegant appetizer vibe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap the sandwiches tightly in plastic wrap or store them in an airtight container in the refrigerator for up to 2 days. Keep in mind the bread may lose its crispness, so reheating properly is key.
Freezing
You can freeze the assembled sandwiches before cooking. Wrap each sandwich tightly in plastic wrap then foil and freeze for up to 1 month. Thaw in the refrigerator before cooking as directed for best results.
Reheating
To reheat, use a skillet over low heat and cook covered until warmed through and the cheese melts again. Avoid the microwave, which might make the bread soggy and the cheese rubbery.
FAQs
Can I use other types of cheese for this grilled cheese?
Absolutely! While provolone, ricotta, and parmesan give this recipe its signature creamy yet tangy flavor, feel free to experiment with mozzarella for extra stretchiness or fontina for a nuttier note. Just keep the balance so the cheese mixture remains creamy and flavorful.
Do sun dried tomatoes have to be oil-packed?
You can use either oil-packed or dry sun dried tomatoes, but if they are oil-packed, dab off any excess oil with paper towels before adding to the sandwich. This prevents sogginess and keeps the bread crisp.
Can I make this sandwich vegetarian-friendly?
This recipe is already vegetarian as it contains no meat. Just be sure to check that the cheeses you use don’t contain animal rennet if you are strict about vegetarian choices.
Is it possible to make this recipe vegan?
To make it vegan, substitute the cheeses with plant-based alternatives and use a vegan butter or oil for grilling. You can also add nutritional yeast for that cheesy flavor boost. The sun dried tomatoes and spinach will still bring fantastic flavor and texture.
What bread works best for this recipe?
The Sara Lee Artesano Golden Wheat bread used here gives a sweet, hearty base that crisps well. You can also try sourdough, rye, or a sturdy country loaf. Just choose a bread thick enough to hold all the fillings without getting soggy.
Final Thoughts
Trying the Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe is like giving yourself a warm, delicious hug on a plate. It’s simple enough to quickly whip up yet elegant enough to feel special, with every bite delivering a perfect mix of creamy, tangy, and fresh flavors. I can’t wait for you to make it at home and delight in this new take on a classic favorite!
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Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe
- Total Time: 20 minutes
- Yield: 2 sandwiches 1x
- Diet: Vegetarian
Description
This Sun Dried Tomato, Spinach, and Ricotta Grilled Cheese sandwich offers a delicious twist on the classic grilled cheese with a flavorful blend of creamy ricotta, provolone, and parmesan cheeses, complemented by fresh spinach, aromatic basil, and tangy sun dried tomatoes. Perfect for a quick lunch or a comforting snack, this grilled sandwich is both satisfying and easy to prepare in just 20 minutes.
Ingredients
Cheese Mixture
- 2 oz. shredded unsmoked provolone cheese (or diced deli slices)
- 1/3 cup ricotta cheese
- 3 Tbsp finely shredded parmesan cheese
- 1 small garlic clove, minced (about 1/2 tsp)
- Salt and freshly ground black pepper, to taste
Vegetables and Herbs
- 3 cups (slightly packed) fresh spinach
- 2 Tbsp chopped fresh basil
- 3 Tbsp minced sun dried tomatoes* (see notes)
Other Ingredients
- 4 slices Sara Lee Artesano Golden Wheat Bread
- 8 tsp butter, softened
Instructions
- Prepare the Cheese Mixture: In a bowl, combine the shredded provolone, ricotta, parmesan, and minced garlic. Season with salt and freshly ground black pepper to taste. Stir well to blend and set aside.
- Steam the Spinach: In a medium pot, bring about 1/2 inch of water to a boil. Place a steamer basket inside the pot, add the fresh spinach, cover with a lid, and steam until just wilted, approximately 1 to 2 minutes.
- Remove Excess Moisture: Transfer the steamed spinach onto paper towels. Fold the paper towels over the spinach and gently press to absorb any excess moisture to prevent sogginess.
- Prepare the Bread: Butter both sides of each bread slice evenly with about 1 teaspoon of softened butter per side.
- Assemble the Sandwiches: On two buttered bread slices, evenly layer the wilted spinach followed by the chopped fresh basil. Spread the prepared ricotta and cheese mixture over the spinach and basil layers. Sprinkle the minced sun dried tomatoes on top of the ricotta mixture, pressing lightly to adhere.
- Close the Sandwiches: Top the prepared slices with the remaining two buttered bread slices to form sandwiches.
- Cook the Sandwiches: Heat a large non-stick skillet over medium-low heat. Place the sandwiches on the skillet, cover with a lid, and cook until the bottom is golden brown, about 4 to 6 minutes.
- Flip and Finish Cooking: Carefully flip the sandwiches and continue cooking until the other side is golden brown and the cheese has melted, approximately 2 minutes longer. Reduce the heat slightly if the bread browns too quickly.
- Serve: Remove the sandwiches from the skillet and serve immediately while hot and melty.
- Note on Sun Dried Tomatoes: If using sun dried tomatoes packed in oil, dab off all excess oil with paper towels before mincing and adding to the sandwich.
Notes
- Use fresh, soft ricotta and shredded cheeses for best melting and flavor balance.
- Pressing excess moisture from the steamed spinach prevents a soggy sandwich.
- Adjust the heat during cooking to avoid burning the bread before the cheese melts.
- If sun dried tomatoes are oil-packed, remove excess oil for better texture and to avoid greasy sandwiches.
- This recipe yields 2 sandwiches, perfect for a quick and hearty meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
