Sun-Dried Tomato Spinach and Ricotta Grilled Cheese

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Let’s be honest – is there anything more comforting and nostalgic than a classic grilled cheese sandwich? That first hot, crispy bite transports you right back to childhood. But as amazing as the original is, this grown-up twist on grilled cheese might just become your new favorite way to do lunch.

Introducing the insanely delicious sun-dried tomato, spinach, and ricotta grilled cheese. It’s everything you love about the classic amped up with fresh flavors and gooey, melty cheesy goodness. Tangy sun-dried tomatoes, wilted spinach, and creamy ricotta get sandwiched between layers of provolone and Parmesan for the ultimate flavor bomb. It’s like a grilled cheese and a caprese salad had a baby!

This decadent sandwich is the perfect way to upgrade your usual sad desk lunch. It’s satisfying and indulgent without being too heavy. Each crispy, golden brown bite delivers a mouthful of bright tomato tang balanced with fresh spinach, rich cheeses, and aromatic basil. It’s vibrant, it’s comforting, it’s the grown-up grilled cheese you’ll want to make again and again.

Why This Grilled Cheese is a Must-Make

Loaded with 3 types of melty cheese (provolone, ricotta, Parmesan)
Fresh spinach and tangy sun-dried tomatoes pack in so much flavor
Crispy golden brown exterior with a gooey, melty interior
Satisfying yet lighter than a traditional grilled cheese
Easy enough for weekday lunches yet indulgent for weekend treats
Easily customizable with your favorite cheeses, greens, and mix-ins

Grilled Cheese Ingredients

  • Shredded Provolone Cheese
  • Ricotta Cheese
  • Grated Parmesan Cheese
  • Garlic
  • Fresh Spinach
  • Bread (hearty slices work best)
  • Fresh Basil
  • Sun-Dried Tomatoes
  • Butter

How to Make the Best Grilled Cheese

  • Make the cheesy ricotta spread by mixing the ricotta, provolone, Parmesan, and garlic. Season with salt and pepper.
  • Quickly wilt the spinach by steaming it for 1-2 minutes until just tender. Squeeze out excess moisture.
  • Butter one side of each bread slice. Layer the spinach, basil, cheesy ricotta spread, and sun-dried tomatoes between the bread slices.
  • Cook over medium-low heat in a non-stick skillet for 4-6 minutes per side until golden brown and the cheese is melty.
  • Pro tip: Cover the skillet briefly to help the cheese melt through.
  • Serve the grilled cheese hot and gooey!

Tasty Variations

  • Add sliced avocado or tomato for extra freshness
  • Use different cheeses like mozzarella, fontina, or gouda
  • Swap spinach for arugula or kale
  • Add pesto or olive tapenade to the cheese spread
  • Use different breads like sourdough or multigrain
  • Add crispy bacon or prosciutto for a salty, savory twist
  • Drizzle with balsamic glaze or ranch before serving

However you make it, this decadent yet fresh grilled cheese is sure to become your new favorite way to do lunch. It’s nostalgic comfort food with a major flavor upgrade. A few simple ingredients transform the humble grilled cheese into a vibrant, melty masterpiece that’s equally suited for cozy weekend treats or easy weekday meals. One bite and you’ll be an instant convert!

Sun-Dried Tomato Spinach and Ricotta Grilled Cheese

Let’s be honest – is there anything more comforting and nostalgic than a classic grilled cheese sandwich?
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Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 sandwiches

Ingredients

  • 2 oz shredded provolone cheese
  • 1/3 cup ricotta cheese
  • 3 tbsp grated Parmesan cheese
  • 1 small garlic clove minced (1/2 tsp)
  • Salt and pepper to taste
  • 3 cups fresh spinach
  • 4 slices hearty bread
  • 2 tbsp chopped fresh basil
  • 3 tbsp minced sun-dried tomatoes drained of oil
  • 8 tsp butter softened

Instructions

  • In a bowl, mix together the provolone, ricotta, Parmesan, garlic, and salt and pepper. Set aside.
  • Bring 1/2 inch of water to a boil in a pot with a steamer basket. Add the spinach, cover, and steam for 1-2 minutes until wilted. Drain and squeeze out excess moisture.
  • Butter one side of each bread slice with 1 tsp butter.
  • Layer the spinach, basil, cheesy ricotta mixture, and sun-dried tomatoes between the bread slices.
  • Cook in a non-stick skillet over medium-low heat for 4-6 minutes per side until golden brown, covering briefly to help melt cheese.
  • Serve hot!

WANT TO SAVE THIS RECIPE?

WANT TO SAVE THIS RECIPE?

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