Sun-dried Tomato Spinach And Ricotta Grilled Cheese Recipe

There’s something about a perfectly melted grilled cheese sandwich that takes you right back to childhood, wrapped in cozy memories and simple joys. But what if you could elevate that nostalgia with a fresh, flavorful twist? This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is exactly that—comfort food with a gourmet touch, ready in just minutes. It’s the kind of recipe that’s quick enough for a weeknight, but special enough to impress guests or treat yourself on a lazy afternoon.

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Why You’ll Love Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

Here’s what you’ll need to create this delicious sandwich, with some notes on why each ingredient shines:

• 2 oz shredded provolone cheese – Melts beautifully and adds a mild, creamy flavor.
• 1/3 cup ricotta cheese – Gives the sandwich a luscious creaminess that’s just dreamy.
• 3 tbsp finely shredded parmesan cheese – Adds a sharp, nutty kick to balance the creaminess.
• 1 small garlic clove, minced – Just a touch to wake up the flavors.
• Salt and freshly ground black pepper – To taste, for seasoning perfection.
• 3 cups fresh spinach (lightly packed) – Steamed to tender, vibrant green goodness.
• 4 slices Sara Lee Artesano Golden Wheat Bread – Soft, hearty bread that crisps up just right.
• 2 tbsp chopped fresh basil – Fresh herbaceous brightness that pairs perfectly with sun-dried tomatoes.
• 3 tbsp minced sun-dried tomatoes (patted dry if packed in oil) – Tangy, sweet bursts of flavor that make this sandwich extra special.
• 8 tsp softened butter – For that golden, crispy exterior we all love.

How to Make Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Let’s walk through this together. You’ll be biting into melty, flavorful grilled cheese in no time.

1. First, grab a bowl and combine the shredded provolone, ricotta, parmesan, and minced garlic. Season the mixture with salt and freshly ground black pepper. This cheese blend is the heart of your sandwich, so give it a good stir and set it aside.
2. Next, steam your spinach. Pour about half an inch of water into a medium pot and bring it to a simmer. Place a steamer basket inside, add the fresh spinach, cover, and let it steam for 1 to 2 minutes until just wilted. Then, transfer the spinach to paper towels and press gently to remove any excess moisture—this helps keep your sandwich from getting soggy.
3. Butter both sides of each slice of bread, using about 1 teaspoon of butter per side. This step is what will give you that irresistible, golden crunch.
4. Now, assemble your sandwiches. On two slices of bread, evenly layer the steamed spinach and sprinkle the fresh chopped basil over it. Then, spread the ricotta and cheese mixture generously on top of the spinach layer.
5. Sprinkle the minced sun-dried tomatoes over the cheese mixture and gently press them in so they stick.
6. Top each sandwich with the remaining bread slices, buttered side facing out, to form your sandwiches.
7. Heat a non-stick skillet over medium-low heat. Place the sandwiches in the skillet, cover with a lid, and cook for 4 to 6 minutes until the bottom is golden brown. Keeping the heat low ensures the cheese melts perfectly without burning the bread.
8. Carefully flip the sandwiches and cook uncovered for another 2 to 3 minutes, until the other side is golden and the cheese is melted through.
9. Remove from the skillet and serve immediately. Trust me, the warm, melty cheese with the tangy sun-dried tomatoes and fresh spinach is pure magic.

Substitutions & Additions

Feel free to make this grilled cheese your own with some easy swaps and tasty add-ons:

• Cheese swaps: Try mozzarella for a milder melt or fontina for a nuttier flavor.
• Bread options: Sourdough or a rustic ciabatta can add an extra layer of texture and flavor.
• Add some protein: A few slices of prosciutto or grilled chicken can turn this into a hearty meal.
• Extra veggies: Roasted red peppers or caramelized onions add sweetness and depth.
• Herb variations: Swap basil for fresh thyme or oregano if you want a different herbal note.

Tips for Success

• Make sure to press out all excess water from the spinach after steaming to prevent sogginess.
• Use medium-low heat when cooking your sandwiches to allow the cheese to melt slowly without burning the bread.
• Cover the skillet while cooking the first side to trap heat and help the cheese melt evenly.
• Butter the bread just before cooking to avoid soggy slices.
• If you want to prep ahead, mix the cheeses and garlic in advance and store in the fridge for up to 24 hours.

How to Store Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

If you have leftovers (though they rarely stick around), wrap your sandwiches tightly in foil or plastic wrap and store them in the fridge for up to 2 days. To reheat, I like to pop them back in a skillet over low heat until warm and crispy again. Avoid microwaving when possible—it tends to make the bread chewy instead of crisp.

FAQs

Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out all moisture before using to avoid sogginess.

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What if I don’t have sun-dried tomatoes?
You can substitute with roasted red peppers or even a spread of tomato pesto for a similar tangy flavor.

Is this sandwich good for kids?
Absolutely! The creamy ricotta and melty cheese make it a kid-friendly favorite, though you might want to chop the sun-dried tomatoes finely if your little ones prefer less texture.

Can I make this vegan?
Try using plant-based cheeses and vegan butter, plus sautéed spinach instead of steamed for the best texture.

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If you love comfort food with a fresh twist, this grilled cheese might just become your new go-to. For more cozy recipes that bring a little magic to your kitchen, explore the variety of easy and delicious treats at Winsome Recipes. And if you have a sweet tooth, don’t miss my easy 3 ingredient brownies recipe for a quick chocolate fix.

When you’re ready for another cozy sandwich night, check out this delightful homemade toffee sauce recipe that pairs beautifully with sweet desserts for a perfect finish.

Happy cooking and even happier eating!

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Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Comfort food with a gourmet twist: melty provolone, creamy ricotta, sharp parmesan, tender steamed spinach, and tangy sun-dried tomatoes sandwiched between golden, buttery bread. Pin Recipe Prep Time 5 minutes minsCook Time 10 minutes minsTotal Time 15 minutes mins Servings: 2 servingsCourse: Lunch, SnackCuisine: AmericanCalories: 480 Ingredients Equipment Method Notes

Ingredients  

Ingredients

• 2 oz shredded provolone cheese melts beautifully, mild creamy flavor
• 1/3 cup ricotta cheese gives luscious creaminess
• 3 tbsp finely shredded parmesan cheese adds sharp, nutty kick
• 1 small clove garlic minced
• salt and freshly ground black pepper to taste
• 3 cups fresh spinach lightly packed, steamed
• 4 slices Sara Lee Artesano Golden Wheat Bread soft, hearty bread
• 2 tbsp fresh basil chopped
• 3 tbsp minced sun-dried tomatoes patted dry if packed in oil
• 8 tsp softened butter for buttering bread

Equipment

• Medium Pot
• Steamer Basket
• Non-stick Skillet
• Mixing Bowl

Method 

1. Step 1: In a bowl, combine shredded provolone, ricotta, parmesan, and minced garlic. Season with salt and freshly ground black pepper. Stir well and set aside.
2. Step 2: Steam the fresh spinach by adding half an inch of water to a medium pot and bringing it to a simmer. Place a steamer basket inside, add spinach, cover, and steam for 1 to 2 minutes until wilted. Transfer spinach to paper towels and press to remove excess moisture.
3. Step 3: Butter both sides of each bread slice, using about 1 teaspoon of butter per side for a golden, crispy exterior.
4. Step 4: Assemble sandwiches: On two slices of bread, layer steamed spinach, sprinkle chopped fresh basil, then spread the cheese mixture evenly over the spinach.
5. Step 5: Sprinkle minced sun-dried tomatoes over the cheese mixture and press gently to adhere.
6. Step 6: Top each sandwich with the remaining slices of bread, buttered side facing out.
7. Step 7: Heat a non-stick skillet over medium-low heat. Place sandwiches in the skillet, cover with a lid, and cook for 4 to 6 minutes until the bottom is golden brown.
8. Step 8: Flip sandwiches carefully and cook uncovered for another 2 to 3 minutes until the other side is golden and the cheese is melted through.
9. Step 9: Remove from skillet and serve immediately for warm, melty, flavorful grilled cheese.

Notes

Press out excess water from spinach after steaming to prevent sogginess. Use medium-low heat and cover skillet initially to melt cheese evenly. Store leftovers tightly wrapped in fridge up to 2 days. Reheat in skillet over low heat to keep bread crispy. Swap cheeses or add proteins and veggies as desired.

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