Sun Dried Tomato Spinach and Ricotta Grilled Cheese

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This Sun Dried Tomato Spinach and Ricotta Grilled Cheese is an irresistible twist on a comfort food classic. Creamy ricotta blends with gooey melted cheese, while tangy sun-dried tomatoes and wilted spinach add bold flavor and color. All of it gets tucked between golden, crisp slices of artisan bread, turning a simple sandwich into a gourmet meal.

Whether you’re whipping this up for a cozy lunch, a quick weeknight dinner, or even slicing it into quarters for party appetizers, this grilled cheese knows how to steal the spotlight. It brings a perfect balance of creamy, chewy, and crunchy in each melty, toasty bite.

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What Kind of Bread Should I Use?

For the ultimate crunch and structure, opt for a rustic sourdough or hearty Italian bread. These thicker, crusty breads hold up well to the moisture from the ricotta and spinach, and they toast beautifully in a skillet or panini press. Avoid overly soft sandwich bread, which can get soggy and fall apart.

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Ingredients for the Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Ricotta Cheese – Creamy and mild, ricotta provides a lush texture that melts slightly but stays rich and spreadable inside the sandwich.

Shredded Mozzarella or Fontina – For that essential cheese pull, mozzarella or fontina offers meltiness and mild flavor that pairs perfectly with the ricotta.

Sun-Dried Tomatoes – These bring concentrated tang and sweetness, creating depth and a punch of umami.

Fresh Spinach – Lightly sautéed, the spinach gives freshness, color, and nutrients without overpowering the sandwich.

Garlic (optional) – A quick sauté with garlic can elevate the spinach and add savory depth.

Butter – For spreading on the outside of the bread, ensuring that perfect golden crust.

Thick-Cut Bread – Choose a crusty sourdough, Italian loaf, or ciabatta for the ideal structure and bite.

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How To Make the Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Step 1: Sauté the Spinach

In a skillet over medium heat, add a small amount of olive oil or butter. Toss in the fresh spinach and sauté until wilted, about 2 to 3 minutes. If you like a little extra flavor, add minced garlic during the last 30 seconds of cooking. Set aside to cool slightly.

Step 2: Prepare the Cheese Filling

In a bowl, combine the ricotta cheese with a pinch of salt and pepper. You can also stir in a small amount of grated Parmesan for added depth. This seasoned ricotta will be the creamy base of the sandwich.

Step 3: Assemble the Sandwich

Spread butter on one side of each bread slice. Lay the slices butter-side-down on a clean surface. On the unbuttered side, spread a generous layer of the ricotta mixture. Add sautéed spinach evenly, followed by sun-dried tomatoes, and top with shredded mozzarella or fontina. Cap with another slice of bread, butter side facing up.

Step 4: Grill to Golden Perfection

Place the assembled sandwich on a preheated skillet or panini press over medium heat. Cook for 3 to 4 minutes per side, pressing gently, until the bread is golden brown and crisp, and the cheese inside has melted.

Step 5: Slice and Serve

Once grilled, remove the sandwich from the heat and let it rest for a minute. Slice in half and serve immediately while it’s warm and melty.

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How to Serve and Store Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Serve this grilled cheese fresh off the skillet for the best texture and flavor. Pair it with a warm bowl of tomato soup, a crisp green salad, or a side of roasted vegetables. It also makes a great addition to a weekend brunch spread.

To store leftovers, wrap the sandwich in foil and place it in the fridge for up to 2 days. For reheating, pop it in a toaster oven or skillet to revive the crisp exterior. Avoid microwaving, which can make the bread soggy.

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Frequently Asked Questions

How can I prevent the sandwich from getting soggy?

Use sturdy bread like sourdough and don’t overfill with wet ingredients. Sautéing the spinach first and patting down the sun-dried tomatoes helps reduce excess moisture.

Can I use frozen spinach instead of fresh?

Yes, but make sure it’s thawed and thoroughly squeezed dry before using to avoid sogginess.

What other cheeses work well in this sandwich?

Fontina, provolone, or even goat cheese can complement or replace mozzarella for different flavor profiles.

Is there a vegan version of this sandwich?

Absolutely! Use plant-based ricotta and shredded cheese, and vegan butter. Choose a dairy-free bread to complete it.

Can I make it in advance?

It’s best fresh, but you can prep the filling ahead and assemble just before grilling for a quick cook time.

Can I bake it instead of grilling?

Yes, assemble the sandwich and bake at 375°F on a parchment-lined sheet, flipping halfway until golden on both sides.

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Want More Sandwich Ideas with a Twist?

If you enjoyed this Sun Dried Tomato Spinach and Ricotta Grilled Cheese, you might love these other flavor-packed bites:

• Cafeteria Noodles with Garlic Butter Chicken Bites for a comforting pasta-and-protein combo.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta blends creamy indulgence with savory goodness.
• Deep Hamburger Sausage Pepperoni Pie for a meaty, cheesy fusion that’s next-level satisfying.
• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine delivers citrusy brightness with a cheesy finish.
• One Skillet Cheesy Spicy Garlic Butter Steak Pasta if you’re craving big flavor in every bite.

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📌 Save this recipe to your Pinterest board dedicated to comforting meals with a gourmet twist.

And when you give this grilled cheese a try, leave a comment and let me know what you think. Did you swap in a different cheese? Add caramelized onions? Serve it with a special soup?

Every variation inspires another delicious idea, and I love seeing your creations. Let’s swap tips and elevate every sandwich we make.

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