Go Back

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

An elevated, gourmet take on classic comfort food. Crispy sourdough bread stuffed with a creamy 3-cheese blend, fresh spinach, and sweet-tart sun-dried tomatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course
Cuisine: American, Italian-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Components
  • 8 slices sourdough bread or your favorite sandwich bread
  • 0.5 cup ricotta cheese
  • 0.5 cup mozzarella cheese shredded
  • 2 tbsp Parmesan cheese grated
  • 1 cup fresh spinach leaves
  • 0.33 cup sun-dried tomatoes oil-packed, drained and chopped
  • 4 tbsp butter softened, or mayonnaise
  • 1 pinch salt and black pepper to taste

Equipment

  • Large Skillet or Cast Iron Pan
  • Spatula
  • Mixing bowl
  • Cutting Board

Method
 

  1. In a small bowl, mix together the ricotta, mozzarella, and Parmesan cheeses. Season lightly with salt and pepper.
  2. Butter one side of all 8 slices of sourdough bread.
  3. Place 4 slices of bread, butter-side down, on a clean surface. Spread the cheese mixture evenly over these slices.
  4. Layer the fresh spinach leaves and chopped sun-dried tomatoes on top of the cheese.
  5. Top with the remaining 4 slices of bread, placing the buttered side facing outward.
  6. Heat a large skillet over medium-low heat. Cook the sandwiches for 4-5 minutes until the bottom is golden brown.
  7. Carefully flip and cook for another 3-4 minutes until the bread is crispy and the cheese is completely melted.
  8. Remove from heat, let rest for 1 minute, slice in half, and serve warm.

Notes

Cook on medium-low heat to ensure the thick layer of cheese melts completely before the sourdough bread burns. Try brushing the bread with a little oil from the sun-dried tomato jar for extra flavor!