Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

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Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Description

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a gourmet twist on the classic sandwich. Creamy ricotta cheese is paired with tangy sun-dried tomatoes, fresh spinach, and melted mozzarella, all tucked between golden, crispy bread slices brushed with olive oil. The combination delivers a perfect balance of savory, creamy, and slightly tangy flavors — a comforting yet elegant meal ideal for lunch or a light dinner.

Ingredients

Servings: 2 sandwiches

  • 4 slices of sourdough or whole-grain bread

  • 1/2 cup ricotta cheese

  • 1/4 cup shredded mozzarella or provolone cheese

  • 1/4 cup sun-dried tomatoes (in oil), chopped

  • 1 cup fresh spinach leaves

  • 1 tablespoon grated Parmesan cheese (optional)

  • 1 tablespoon olive oil or melted butter (for brushing)

  • Salt and pepper to taste

  • 1/4 teaspoon garlic powder (optional, for extra flavor)

Instructions

  1. Prepare the filling:
    In a small bowl, mix ricotta cheese, sun-dried tomatoes, Parmesan (if using), a pinch of salt, pepper, and garlic powder.

  2. Assemble the sandwich:
    Lay two slices of bread on a clean surface. Spread the ricotta-tomato mixture evenly over them. Layer with spinach leaves and top with shredded mozzarella. Cover with the remaining bread slices.

  3. Heat the pan:
    Warm a skillet or griddle over medium heat. Brush both sides of each sandwich with olive oil or butter.

  4. Grill the sandwiches:
    Place sandwiches in the pan and cook for 3–4 minutes per side, or until golden brown and cheese is melted.

  5. Serve:
    Remove from heat, let rest for a minute, then slice in half. Serve warm with soup, salad, or chips.

Notes

  • Use whole-grain or sourdough for extra crunch and flavor.

  • For a creamier texture, mix in a spoonful of cream cheese with the ricotta.

  • If you prefer a spicier kick, add crushed red pepper flakes to the filling.

  • You can also grill this sandwich in a panini press for even crispier results.

Tips

  • Drain sun-dried tomatoes before mixing to avoid soggy bread.

  • Low heat helps the cheese melt perfectly without burning the bread.

  • Add protein: Toss in cooked chicken slices or turkey for a heartier meal.

  • Serve with tomato basil soup for a comforting combo.

Servings

Makes 2 sandwiches (serves 2 people).

Nutritional Information (per sandwich, approximate)

  • Calories: 410 kcal

  • Protein: 20 g

  • Carbohydrates: 36 g

  • Fat: 20 g

  • Fiber: 3 g

  • Sodium: 520 mg

  • Calcium: 250 mg

Health Benefits

  • Ricotta provides high-quality protein and calcium for bone health.

  • Spinach is rich in iron, folate, and antioxidants.

  • Sun-dried tomatoes are packed with lycopene, which supports heart health.

  • Using olive oil instead of butter makes it heart-friendly.

Q & A

Q1: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: Yes, but roast them lightly to remove excess moisture for a richer flavor.

Q2: Can I make this sandwich vegan?
A: Absolutely. Substitute ricotta with vegan ricotta or cashew spread and use plant-based cheese.

Q3: How can I make this ahead of time?
A: Assemble the sandwich and refrigerate it. Grill it fresh before serving for the best texture.

Q4: What can I serve this with?
A: Pairs perfectly with roasted tomato soup, a light salad, or sweet potato fries.

Q5: Can I bake it instead of grilling?
A: Yes — bake at 375°F (190°C) for 10–12 minutes, flipping halfway through for even crispness.

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