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Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Delicious Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Enjoy a delicious Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese that elevates classic comfort food with creamy flavors and fresh ingredients.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sandwich
  • 4 slices Bread Sourdough or whole grain
  • 1 cup Ricotta cheese Can use dairy-free version
  • 1/2 cup Sun-dried tomatoes Oil-packed recommended
  • 2 cups Fresh spinach Chopped roughly
  • 1 cup Mozzarella cheese Can substitute with provolone
  • 2 tablespoons Butter or olive oil For grilling
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
Optional Add-ins
  • 1 teaspoon Garlic powder For added flavor
  • 1/4 teaspoon Red pepper flakes For a spicy kick
  • 1/4 cup Fresh basil Chopped

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine ricotta cheese with salt, black pepper, and any optional seasonings. Stir until creamy.
  2. Spread ricotta mixture on one slice of bread. Layer sun-dried tomatoes, spinach, and mozzarella cheese. Top with another slice.
  3. Heat butter or olive oil in a skillet over medium heat. Coat the bottom evenly.
  4. Place sandwiches in the skillet and cook for about 5 minutes. Flip and grill for another 4-5 minutes until golden.
  5. Remove from skillet, let cool for a minute, then slice diagonally and serve warm.

Nutrition

Serving: 1sandwichCalories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftover sandwiches in the fridge for up to 2 days or freeze for up to 2 months.

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