Go Back
Sliced sun-dried tomato, spinach, and ricotta grilled cheese on a wooden board.

Sun-dried tomato, spinach, and ricotta grilled cheese

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 1
Course: Lunch, Main Course
Cuisine: Italian, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 slices Sourdough or Whole Wheat bread
  • 1/2 cup Whole milk ricotta cheese
  • 2 tbsp Sun-dried tomatoes oil-packed, chopped
  • 1/2 cup Fresh baby spinach
  • 1/2 tsp Dried oregano
  • 1 clove Garlic minced
  • 1 tbsp Extra virgin olive oil
  • Salt and black pepper to taste

Method
 

  1. Prepare Filling: In a small bowl, combine ricotta, minced garlic, oregano, salt, and pepper. Stir until creamy.
  2. Assemble: Spread the ricotta mixture generously on one side of each bread slice.
  3. Layer: On one slice, add a layer of baby spinach followed by the chopped sun-dried tomatoes. Close the sandwich.
  4. Heat Pan: Heat olive oil in a non-stick skillet over medium-low heat.
  5. Cook: Place the sandwich in the pan. Grill for 3-4 minutes per side, pressing down occasionally with a spatula, until the bread is golden brown and the filling is warm.
  6. Serve: Slice diagonally and serve immediately while hot.

Notes

  • Manage the Moisture: Ricotta is very wet. To prevent a soggy sandwich, squeeze the water out of your sautéed spinach and pat the sun-dried tomatoes dry before adding them.
  • The "Structural" Cheese: Ricotta doesn't "glue" a sandwich together like cheddar does. For better results, mix the ricotta with a little shredded mozzarella or parmesan to help the sandwich stay closed.
  • Low and Slow: Ricotta takes longer to heat through than sliced cheese. Cook over medium-low heat and consider covering the pan with a lid for 1 minute to trap heat and ensure the middle is hot without burning the bread.
  • Flavor Boost: Mix a pinch of garlic powder, lemon zest, or red pepper flakes directly into the ricotta before spreading it.