Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

 Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese — creamy, tangy, and packed with flavor. Perfect for a quick lunch or cozy dinner.

Ingredients (Makes 1 sandwich)

• 2 slices of sourdough, ciabatta, or thick-cut country bread

• 2 tbsp unsalted butter, softened

• ¼ cup whole milk ricotta cheese

• ¼ cup shredded mozzarella (or provolone for extra tang)

• ¼ cup oil-packed sun-dried tomatoes, drained and roughly chopped

• ½ cup fresh spinach, roughly chopped

• 1 small clove garlic, minced (optional)

• Salt and black pepper, to taste

• Optional: red pepper flakes or fresh basil

Instructions

1. Prep the spinach filling
In a small skillet over medium heat, add a tiny drizzle of oil from the sun-dried tomatoes (or use olive oil). Sauté the garlic for 30 seconds, then add the spinach. Cook for 1–2 minutes until wilted. Remove from heat and set aside.

2. Assemble the sandwich
Spread softened butter on one side of each bread slice.
On the unbuttered side of one slice, spread the ricotta evenly. Top with shredded mozzarella, chopped sun-dried tomatoes, sautéed spinach, and a pinch of black pepper (and red pepper flakes, if using). Close with the second slice of bread, buttered side out.

3. Grill to golden perfection
Heat a non-stick skillet or griddle over medium-low heat. Place the sandwich in the pan. Cook for 3–4 minutes until the bottom is deep golden brown and crispy.
Flip carefully and cook the other side for another 3–4 minutes, pressing down gently with a spatula, until the cheese is melted and the bread is crisp.

4. Serve immediately
Slice in half and enjoy warm. Pairs beautifully with tomato soup or a simple green salad.

Tips

• Low and slow is key — medium-low heat melts the ricotta and mozzarella without burning the bread.

• For extra richness, add a few fresh basil leaves or a drizzle of balsamic glaze before serving.

• Use oil-packed sun-dried tomatoes for the best flavor; dry-packed ones will need a quick rehydrate in warm water.