What ingredients do I need to make sun dried tomato spinach ricotta grilled cheese?

To make sun dried tomato spinach ricotta grilled cheese, you will need bread (such as sourdough or ciabatta), ricotta cheese, fresh spinach leaves, sun dried tomatoes (preferably oil-packed for extra flavor), shredded mozzarella or provolone cheese, garlic powder, salt, pepper, and butter for grilling. These ingredients combine to create a creamy, flavorful filling balanced by the crispy grilled bread.

How do I prepare the filling for sun dried tomato spinach ricotta grilled cheese?

Start by draining and chopping the sun dried tomatoes. In a bowl, mix ricotta cheese with the chopped tomatoes, fresh spinach leaves (roughly chopped), a pinch of garlic powder, salt, and pepper. Stir to combine everything evenly. This mixture will create a creamy and savory filling that complements the melted mozzarella inside the sandwich.

Can I make sun dried tomato spinach ricotta grilled cheese ahead of time and reheat it?

Yes, you can prepare the sandwich ahead of time but avoid grilling it until ready to serve to keep the bread from becoming soggy. Store the ungrilled sandwich wrapped in plastic wrap or parchment paper in the refrigerator for up to 24 hours. When ready to eat, grill it fresh on medium-low heat for the best texture and flavor.

Are there any nutritious benefits to sun dried tomato spinach ricotta grilled cheese?

This grilled cheese offers several nutritious elements. Ricotta cheese provides protein and calcium, spinach adds vitamins A and K along with fiber, and sun dried tomatoes deliver antioxidants such as lycopene. Using whole grain bread can increase fiber content further. While indulgent, this sandwich can fit into a balanced diet when enjoyed in moderation.

Sun Dried Tomato Spinach Ricotta Grilled Cheese Recipe Savory Taste

Name: Sun Dried Tomato Spinach Ricotta Grilled Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: – 2 oz shredded unsmoked provolone cheese (or diced deli slices); – 1/3 cup ricotta cheese; – 3 tablespoons finely shredded parmesan cheese; – 1 small minced garlic clove (about 1/2 teaspoon); – 3 cups slightly packed fresh spinach; – 4 slices of golden wheat bread; – 2 tablespoons fresh basil; – 3 tablespoons minced sun dried tomatoes (if using oil-packed, dab off excess oil); – 8 teaspoons softened butter

Ingredients

– 2 oz shredded unsmoked provolone cheese (or diced deli slices)

– 1/3 cup ricotta cheese

– 3 tablespoons finely shredded parmesan cheese

– 1 small minced garlic clove (about 1/2 teaspoon)

– 3 cups slightly packed fresh spinach

– 4 slices of golden wheat bread

– 2 tablespoons fresh basil

– 3 tablespoons minced sun dried tomatoes (if using oil-packed, dab off excess oil)

– 8 teaspoons softened butter

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Instructions

1-In a bowl, mix the 2 oz shredded unsmoked provolone cheese, 1/3 cup ricotta cheese, 3 tablespoons finely shredded parmesan cheese, and 1 small minced garlic clove. Season with salt and pepper to taste and set aside.

2-Bring 1/2 inch of water to a boil in a medium pot, then place a steamer basket inside and add the 3 cups slightly packed fresh spinach. Cover and steam until just wilted, about 1 to 2 minutes.

3-Transfer the spinach to paper towels and press to remove excess moisture.

4-Lightly butter both sides of each of the 4 slices of golden wheat bread with 8 teaspoons softened butter (2 teaspoons per slice).

5-On two slices of bread, evenly layer the steamed spinach and 2 tablespoons fresh basil.

6-Spread the ricotta cheese mixture over the spinach layer, then sprinkle and lightly press the 3 tablespoons minced sun dried tomatoes into the cheese mixture.

7-Top with the remaining slices of bread to form the sandwiches.

8-Heat a non-stick skillet over medium-low heat. Place the sandwiches in the skillet, cover, and cook until the bottom is golden brown, about 4 to 6 minutes.

9-Flip the sandwiches and cook until the other side is golden brown and the cheese has melted, about 2 minutes more. Adjust heat as necessary to avoid over-browning the bread.

10-Serve immediately. This Sun Dried Tomato Spinach Ricotta Grilled Cheese is ready in just 20 minutes, with 10 minutes prep and 10 minutes cook time.

Last Step:

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Notes

🌿 Sauté spinach with a bit of water or olive oil for extra flavor and pat dry before assembling.
🍅 Use pouch-packed sun-dried tomatoes for a lighter option or pat oil-packed tomatoes dry to reduce greasiness.
🧈 Butter both sides of the bread and cook covered on medium-low heat to ensure perfect melt without burning.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-frying
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 sandwich
Calories: 536
Sugar: 3 grams
Sodium: 841 mg
Fat: 36 grams
Saturated Fat: 20 grams
Carbohydrates: 31 grams
Fiber: 5 grams
Protein: 18 grams
Cholesterol: 89 mg