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Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

A gourmet, cafe-quality grilled cheese sandwich loaded with creamy ricotta, melted mozzarella, vibrant wilted spinach, and intensely flavorful sun-dried tomatoes on crispy sourdough bread.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course
Cuisine: American, Italian-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Components
  • 4 slices sourdough bread thick cut
  • 4 slices mozzarella or provolone cheese
  • 3 tbsp unsalted butter softened
Ricotta & Veggie Filling
  • 0.5 cup whole milk ricotta cheese drained if watery
  • 0.25 cup sun-dried tomatoes in oil drained and chopped
  • 1 cup fresh baby spinach lightly wilted
  • 1 clove garlic minced
  • 0.5 tsp dried Italian seasoning
  • 1 pinch salt and pepper to taste
  • 1 tsp olive oil for wilting spinach

Equipment

  • Large Skillet or Cast Iron Pan
  • Small mixing bowl
  • Spatula
  • Cutting Board

Method
 

  1. Heat 1 tsp olive oil in a small pan over medium heat. Add the spinach and toss just until wilted (1-2 minutes). Remove, squeeze out excess moisture, and set aside.
  2. In a small bowl, mix the ricotta cheese, minced garlic, Italian seasoning, salt, and pepper. Fold in the chopped sun-dried tomatoes and wilted spinach.
  3. Butter one side of each slice of sourdough bread generously to the edges.
  4. Flip the bread over (butter side down). Place one slice of mozzarella on two of the bread slices.
  5. Divide the ricotta and spinach mixture evenly over the mozzarella. Top with the remaining mozzarella slices, then place the other bread slices on top (butter side out).
  6. Heat a large skillet over medium-low heat. Add the sandwiches and cook patiently for 4-6 minutes until the bottom is deeply golden and crispy.
  7. Carefully flip the sandwiches and cook for another 4-5 minutes until the bread is toasted and the cheeses are fully melted.
  8. Remove from the skillet, let rest for 1-2 minutes so the ricotta sets slightly, then slice and serve hot.

Notes

Cooking over medium-low heat is essential. High heat will burn the sourdough crust before the thick ricotta filling has a chance to warm up and melt the mozzarella.