This grilled cheese mixes ricotta, sun-dried tomatoes, and spinach for a rich, fresh sandwich. It cooks fast on a skillet and makes a warm, tasty meal. If you like simple, filling ideas for any time of day, try this and also see egg bites with cottage cheese for another easy option.
Why make this recipe
You get creamy ricotta, tangy sun-dried tomatoes, and fresh spinach in one sandwich. It is quick to make, uses few ingredients, and feels gourmet without hard work. It makes a good lunch, light dinner, or snack.
How to make Gourmet Grilled Cheese with Sun-Dried Tomatoes and Spinach
Follow these steps and you will have a warm, melty sandwich in about 10 minutes.
Ingredients :
- 4 slices of bread
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- 2 tablespoons butter
- Salt and pepper to taste
Directions :
- In a bowl, mix the ricotta cheese, sun-dried tomatoes, and spinach. Season with salt and pepper.
- Spread the mixture evenly onto two slices of bread.
- Sprinkle shredded cheese on top, then place the remaining slices of bread on top to make sandwiches.
- Heat a skillet over medium heat and melt 1 tablespoon of butter.
- Place the sandwiches in the skillet, cooking until golden brown on one side (3-4 minutes).
- Flip the sandwiches, add remaining butter, and cook until the other side is golden and the cheese is melted (3-4 minutes).
- Remove from skillet, cut in half, and serve warm.
How to serve Gourmet Grilled Cheese with Sun-Dried Tomatoes and Spinach
Cut the sandwich in half and serve warm. Pair it with a simple salad, tomato soup, or pickles. For a fun change, you can fold fillings into a wrap style like a grilled cheese burrito gone viral.
How to store Gourmet Grilled Cheese with Sun-Dried Tomatoes and Spinach
Cool the sandwiches to room temperature. Wrap each one in foil or place in an airtight container. Store in the fridge for up to 2 days. Reheat in a skillet or oven to keep the bread crisp.
Tips to make Gourmet Grilled Cheese with Sun-Dried Tomatoes and Spinach
- Chop the sun-dried tomatoes small so they mix well with ricotta.
- Squeeze excess oil from the tomatoes if they are packed in oil.
- Use medium heat so the bread browns but the cheese melts inside.
- Press the sandwich lightly with a spatula while cooking for even contact.
- Use a mix of cheeses (mozzarella + cheddar) for good melt and flavor.
Variation
- Add a thin slice of prosciutto or cooked bacon for meat.
- Use pesto instead of butter on the bread for extra flavor.
- Swap ricotta for goat cheese for tangier taste.
- Use whole grain or sourdough bread for a different texture.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before mixing with ricotta.
Q: Can I make this ahead and freeze it?
A: You can freeze uncooked assembled sandwiches. Cook from frozen, adding extra time in the skillet and covering the pan briefly to melt the cheese.
Q: What cheese melts best for this sandwich?
A: Mozzarella and cheddar both melt well. A mix gives good stretch and flavor.
Q: Are sun-dried tomatoes very strong in taste?
A: They are concentrated and tangy. Use less if you prefer milder flavor.
Q: Can I make this on a panini press?
A: Yes. Press and cook until golden and cheese melts.
Conclusion
For a similar take on this flavor combo, you can read a detailed recipe for Sun Dried Tomato Spinach and Ricotta Grilled Cheese. If you want a rich, saucy version that people love, check the idea behind the Marry Me Grilled Cheese Sandwich.
Gourmet Grilled Cheese with Sun-Dried Tomatoes and Spinach
Ingredients
For the sandwich
- 4 slices slices of bread Use whole grain or sourdough for variation.
- 1 cup ricotta cheese Can be substituted with goat cheese for a tangier taste.
- 1/2 cup sun-dried tomatoes, chopped Chop small and squeeze out excess oil if packed in oil.
- 1 cup fresh spinach, chopped Frozen spinach can be used; thaw and squeeze out excess water.
- 1 cup shredded cheese (e.g., mozzarella or cheddar) A mix of mozzarella and cheddar gives good melt and flavor.
- 2 tablespoons butter One tablespoon for cooking and one for flipping.
- Salt and pepper to taste Use according to personal preference.
Instructions
Preparation
- In a bowl, mix the ricotta cheese, sun-dried tomatoes, and spinach. Season with salt and pepper.
- Spread the mixture evenly onto two slices of bread.
- Sprinkle shredded cheese on top, then place the remaining slices of bread on top to make sandwiches.
Cooking
- Heat a skillet over medium heat and melt 1 tablespoon of butter.
- Place the sandwiches in the skillet, cooking until golden brown on one side (3-4 minutes).
- Flip the sandwiches, add remaining butter, and cook until the other side is golden and the cheese is melted (3-4 minutes).
- Remove from skillet, cut in half, and serve warm.