Sun-Dried Tomato, Spinach & Ricotta Grilled Cheese
This grilled cheese is creamy, savory, and slightly tangy thanks to the ricotta, provolone, parmesan, spinach, and sun-dried tomatoes. It’s a simple but gourmet-style sandwich that’s crispy outside and rich and cheesy inside.
Ingredients
2 ounces shredded provolone cheese
1/3 cup ricotta cheese
3 tablespoons finely shredded parmesan cheese
1 small garlic clove, minced
Salt, to taste
Black pepper, to taste
3 cups fresh spinach, lightly packed
2–3 tablespoons sun-dried tomatoes, chopped
4 slices bread (sourdough or sandwich bread works best)
2 tablespoons butter (or olive oil)
Instructions
Cook the spinach
Heat a skillet over medium heat. Add the spinach and cook for 1–2 minutes until wilted.
Remove from heat and gently squeeze out excess moisture.
Prepare the cheese mixture
In a bowl, mix together:
Ricotta cheese
Shredded provolone
Parmesan cheese
Minced garlic
Salt and black pepper
Add vegetables
Stir the cooked spinach and chopped sun-dried tomatoes into the cheese mixture.
Assemble the sandwiches
Spread the cheese mixture evenly on two slices of bread, then top with the remaining slices.
Butter the bread
Spread butter on the outside of each sandwich.
Grill the sandwiches
Heat a skillet over medium heat. Cook the sandwiches for 3–4 minutes per side, until the bread is golden brown and crispy and the cheese inside is warm and melty.
Serve
Let the sandwich rest for 1 minute, then slice and serve warm.
Serving Ideas
Serve with tomato soup for a classic combo.
Add red pepper flakes for a little heat.
Pair with a fresh salad for a light lunch.
Tip: If you want extra flavor, drizzle a little olive oil from the sun-dried tomato jar into the cheese mixture.
