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This isn’t your average grilled cheese. The creamy ricotta, tangy sun-dried tomatoes, sautéed spinach, and melty mozzarella make this sandwich a true flavor bomb. It’s rich, savory, slightly sweet, and crispy on the outside—perfect for lunch, dinner, or even brunch with a side salad or tomato soup.
⏱️ Prep Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
🍳 Equipment
- Skillet or griddle
- Small sauté pan
- Spatula
- Butter knife or spoon
- Cutting board & knife
🧾 Ingredients (Makes 2 sandwiches)
- 4 slices sourdough or rustic Italian bread
- 1 cup fresh spinach, chopped
- ½ cup ricotta cheese
- ½ cup shredded mozzarella (or provolone)
- 2–3 tbsp sun-dried tomatoes, finely chopped (preferably oil-packed, drained)
- 2 tsp olive oil (for sautéing spinach)
- 2 tbsp butter (for grilling bread)
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes
🧄 Ingredient Notes
- Bread: Use a sturdy bread that holds up to grilling—sourdough, ciabatta, or a thick rustic white.
- Ricotta: Whole milk ricotta gives the best creaminess. You can also use whipped ricotta for a smoother texture.
- Sun-dried tomatoes: Oil-packed ones add more richness. If using dry, rehydrate them in hot water or oil.
- Mozzarella: Adds the classic melt factor—provolone or fontina also work beautifully.
👨🍳 Instructions
1. Sauté the Spinach
- In a small pan, heat olive oil over medium heat.
- Add chopped spinach and a pinch of salt. Sauté until wilted (2–3 minutes).
- Optional: Add a pinch of red pepper flakes for heat. Remove from heat and let cool slightly.
2. Mix the Filling
- In a bowl, combine ricotta, sautéed spinach, and chopped sun-dried tomatoes.
- Season with a bit of salt and pepper. Mix well.
3. Assemble the Sandwich
- Spread a thick layer of the ricotta mixture on one slice of bread.
- Sprinkle mozzarella evenly over the top.
- Top with the second slice of bread.
- Butter the outside of each bread slice generously.
4. Grill the Sandwich
- Heat a skillet or griddle over medium-low heat.
- Place sandwiches in the pan and cook for 3–4 minutes per side, or until golden brown and the cheese is melted.
- Press gently with a spatula for even browning.
5. Serve
- Let rest for 1 minute, then slice in half and serve warm—perfect with tomato soup or a green salad.
🍽️ Nutrition Facts (Per sandwich, approx.)
- Calories: 480
- Protein: 18g
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 3g
- Sodium: 600mg
💡 Tips & Variations
🔪 Tips:
- Low & slow: Cook on medium-low to let cheese melt fully without burning the bread.
- No butter? Use mayo on the outside instead for extra crispness.
- Crispier edge: Sprinkle a little grated Parmesan on the outside of the bread before grilling.
🥪 Variations:
- Add fresh basil for an herby boost.
- Make it spicy with a smear of Calabrian chili paste or red pepper flakes.
- Add protein like sliced grilled chicken or prosciutto for a heartier sandwich.
- Vegan version: Use dairy-free ricotta and mozzarella, and vegan butter or olive oil for grilling.
