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Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

A gourmet twist on the classic grilled cheese featuring creamy ricotta, tangy sun-dried tomatoes, and fresh spinach on crispy sourdough.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 Sandwiches
Course: Dinner, Lunch
Cuisine: American, Italian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Base
  • 4 slices sourdough bread thick cut
  • 2 tbsp unsalted butter softened
Filling
  • 0.5 cup ricotta cheese whole milk
  • 0.5 cup mozzarella cheese shredded
  • 0.25 cup sun-dried tomatoes oil-packed, chopped
  • 1 cup baby spinach fresh or wilted
  • 0.5 tsp garlic powder
  • 0.25 tsp red pepper flakes optional
  • 1 pinch salt to taste
  • 1 pinch black pepper freshly cracked

Equipment

  • Non-stick skillet or Cast-iron pan
  • Spatula
  • Small mixing bowl
  • Knife

Method
 

  1. In a small bowl, mix the ricotta cheese with garlic powder, red pepper flakes, salt, and pepper.
  2. If using fresh spinach, ensure it is dry. Optionally, sauté quickly in a separate pan until wilted and squeeze out excess liquid.
  3. Lay out bread slices. Spread the ricotta mixture on two slices.
  4. Top the ricotta with chopped sun-dried tomatoes and spinach.
  5. Sprinkle shredded mozzarella over the vegetables to act as a binder.
  6. Close the sandwiches with the remaining bread slices.
  7. Spread softened butter on the outside of the top bread slices.
  8. Heat a skillet over medium-low heat. Place sandwiches in the pan, butter-side down.
  9. Butter the top side of the bread (now facing up). Grill for 3-4 minutes until golden brown.
  10. Flip carefully and grill the other side for 3-4 minutes until cheese is melted and bread is crispy.
  11. Remove from heat, let rest for 1 minute, slice, and serve immediately.

Notes

Use mayonnaise instead of butter for the exterior if you prefer a tangier crust.