Creamy Sun Dried Tomato Spinach Ricotta Grilled Cheese Bliss

Let me tell you about the grilled cheese that changed my lunch game forever. This isn't your average diner melt - it's a flavor explosion with sweet sun-dried tomatoes, creamy ricotta, and just-wilted spinach tucked between golden, buttery bread. The first time I made it, I couldn't believe how something so simple (we're talking 18 minutes start to finish!) could taste so special. It's become my go-to when friends pop over - impressive enough for company but easy enough for a solo Netflix binge night.

What really makes this sandwich shine is how the ingredients play together. The tomatoes add this incredible tangy punch that cuts through the rich cheeses, while the spinach keeps everything fresh. My vegetarian friends go wild for it, and honestly? The meat lovers never miss the bacon. I've lost count of how many times I've made this since discovering the combo during a late-night fridge raid - it's that good.

Why You’ll Love This Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Let me count the ways this sandwich steals the show:

• Creamy meets tangy: That ricotta-provolone duo hugging sun-dried tomatoes? Pure magic in every bite.
• Quicker than takeout: Seriously - 8 minutes on the stove and you're biting into crispy, cheesy perfection.
• No fancy ingredients: Everything's regular grocery store finds (I've made it with deli provolone in a pinch!).
• The crunch factor: Golden butter-toasted bread that actually stays crispy - no soggy sandwich sadness here.
• Endlessly adaptable: Add roasted garlic, swap in arugula, go wild - it's a canvas for your cravings.

Trust me, once you try this combo, plain grilled cheese will seem downright boring.

Ingredients for Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Okay, friends - let's break down exactly what you'll need for this flavor-packed sandwich. I've grouped everything so you can prep like a pro:

The Cheesy Goodness (aka the filling)

• 2 oz. shredded provolone: Buy it pre-shredded or dice up deli slices - both work beautifully
• ⅓ cup ricotta: Whole milk ricotta gives the creamiest texture
• 3 tablespoon finely shredded parmesan: The powdery stuff from the green can works in a pinch
• 1 small garlic clove, minced: About ½ teaspoon - trust me, fresh makes all the difference
• Salt and freshly ground black pepper: Just a pinch to wake up all those flavors

The Veggie Stars

• 3 cups fresh spinach: Slightly packed - it wilts down to nothing, I promise!
• 3 tablespoon minced sun-dried tomatoes: Oil-packed ones add extra richness
• 2 tablespoon chopped fresh basil: Tear it by hand for maximum fragrance

The Golden Foundation

• 4 slices Sara Lee Artesano Golden Wheat Bread: Or your favorite sturdy sandwich bread
• 8 teaspoon softened butter: Let it sit out for 30 minutes - cold butter tears the bread

Pro tip: Prep everything before you turn on the stove - this sandwich comes together FAST!

How to Make Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Alright, let's get this sandwich party started! I'll walk you through each step - promise it's easier than it looks. Just follow along and you'll be biting into cheesy perfection in no time.

Preparing the Ricotta Mixture

First, grab your mixing bowl and let's make that dreamy ricotta filling:

1. Plop the ricotta into your bowl and give it a quick stir to loosen it up
2. Add the parmesan, minced garlic, and a good pinch of salt and pepper
3. Mix until just combined - don't overdo it or the ricotta gets gummy
4. Now gently fold in those gorgeous sun-dried tomatoes and torn basil leaves

Pro tip: Let this sit for 5 minutes while you cook the spinach - the flavors marry beautifully!

Cooking the Spinach

Don't skip this step - soggy spinach means soggy sandwiches:

1. Heat your pan over medium (no oil needed - the spinach has enough water)
2. Toss in all that fresh spinach - yes, it looks like a mountain at first
3. Stir constantly until wilted, about 1-2 minutes tops
4. Immediately transfer to a strainer and press out excess liquid with a spoon

Warning: That spinach water is HOT - I've burned my fingers more times than I'd like to admit!

Assembling and Grilling

Now for the magic - building and crisping your masterpiece:

1. Butter one side of each bread slice - yes, all eight teaspoons!
2. Place two slices butter-side down in your now-empty pan
3. Layer on half the provolone, all the ricotta mix, spinach, then remaining provolone
4. Top with remaining bread, butter-side up (crucial for golden crispness!)
5. Cook 3-4 minutes until golden, then flip with confidence
6. Press lightly with your spatula - this melts the cheese and seals the deal
7. Cook second side until equally golden and the cheese is gooey

Slice diagonally (because triangles taste better, obviously) and serve immediately while the cheese pulls in that perfect, Instagram-worthy way!

Tips for the Best Sun Dried Tomato Spinach and Ricotta Grilled Cheese

After making this sandwich more times than I can count, here are my hard-earned secrets for absolute perfection:

• Oil-packed tomatoes are key: That flavorful oil coats the ricotta mixture beautifully - just pat them dry before chopping.
• Low and slow wins: Medium-low heat gives the cheese time to melt without burning the bread. I always do the first test flip at 3 minutes.
• Press with purpose: A firm (but gentle!) spatula press after flipping helps all those layers bond together.
• Bread matters: The Artesano wheat is my favorite, but any sturdy bread with a tight crumb works. Sourdough adds amazing tang!

Bonus trick: Let the sandwich rest 1 minute before cutting - molten cheese burns are no joke!

Variations for Your Sun Dried Tomato Spinach and Ricotta Grilled Cheese

This sandwich is like my favorite little black dress - perfect as is, but so fun to accessorize! Here are my favorite twists that keep the spirit of the original while letting you play with flavors:

Veggie Boosters

• Roasted red peppers: Thin strips layered in add sweet smokiness (pat them dry first!)
• Sautéed mushrooms: Earthy creminis cooked with a splash of balsamic? Yes please!
• Caramelized onions: Just a tablespoon transforms it into something fancy
• Zucchini ribbons: Quick-pickled or grilled - adds freshness without moisture

Sauce Swaps

• Pesto power: Swap the basil for 1 tablespoon prepared pesto mixed into the ricotta
• Spicy kick: A drizzle of chili crisp or harissa paste wakes everything up
• Creamy dream: Spread a thin layer of garlic aioli on the bread before assembling

Vegan Magic

For my plant-based pals, here's how to nail this sandwich without dairy:

• Ricotta replacement: Blend firm tofu with lemon juice and nutritional yeast
• Cheese alternatives: Violife or Daiya shreds melt surprisingly well
• Butter sub: Miyoko's cultured vegan butter gives that same golden crispness

My golden rule? Keep the sun-dried tomatoes - they're the flavor anchor. Everything else is fair game for delicious experimentation!

Serving Suggestions

Oh, let me tell you how I love to serve this beauty! A steaming bowl of tomato soup for dunking is pure comfort food heaven. For warmer days, a simple arugula salad with lemon vinaigrette balances the richness perfectly. Either way, napkins are mandatory - this sandwich oozes joy!

Storing and Reheating Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Okay, real talk - this sandwich is absolutely best fresh off the griddle when the cheese is gloriously gooey. But if (somehow!) you have leftovers, here's how I handle them without sacrificing that perfect crispness:

Short-term storage: Wrap any uneaten portions tightly in foil and keep them in the fridge for up to 2 days. The ricotta mixture can get watery if stored longer - learned that the hard way!

Reheating magic: My trusty cast iron skillet works wonders here. Just:

• Heat the pan over medium-low (no extra butter needed)
• Place the sandwich in and cover with a lid for 1 minute to melt the cheese
• Uncover and cook another minute per side to revive the crunch

Don't have time to babysit a pan? The air fryer at 350°F for 3-4 minutes makes shockingly good leftovers - crisp edges with melty centers!

Freezer warning: I've tried freezing these, and friends... it's not pretty. The spinach turns watery, and the bread gets weirdly tough. Trust me on this one - make it fresh or enjoy within 48 hours.

Nutritional Information

Now, I'm no nutritionist, but let's talk numbers for this dreamy sandwich. Based on my exact ingredients (and let's be honest, all that glorious butter), here's the breakdown per sandwich:

• Calories: Around 450 - it's a hearty lunch, not a sad desk salad!
• Fat: 25g (14g saturated) - cheese is the star, after all
• Protein: A solid 20g to keep you full for hours
• Carbs: 35g with 4g fiber from that whole wheat bread
• Sodium: About 700mg - go easy on added salt if you're watching this

Important note: These numbers can swing wildly depending on your exact bread choice, cheese brands, and how generous you are with the ricotta (no judgment here!). For precise counts, plug your specific ingredients into a nutrition calculator. But honestly? Some days you just need a melty, cheesy hug in sandwich form - and this one's worth every delicious bite!

FAQs About Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out all the excess water first (I wrap it in a clean dish towel and wring it like I’m mad at it). Frozen spinach gives you about ¼ cup cooked per sandwich. Warning: It clumps easily, so break it up before adding to the ricotta mixture!

What bread works best if I don’t have Sara Lee Artesano?
My top picks are sourdough (for tangy contrast), Texas toast (extra thickness holds up to the fillings), or even a nice ciabatta roll split in half. The key is using something sturdy - flimsy white bread turns to mush under all that cheesy goodness. And always toast it slightly if your bread feels soft!

Can I prep this sandwich ahead of time?
Here’s my make-ahead trick: Mix the ricotta filling and cook the spinach up to 24 hours ahead (store separately in the fridge). When ready to eat, just assemble and grill - the cold fillings might need an extra minute of cooking time. But don’t assemble the whole sandwich ahead unless you like soggy bread - learned that lesson the hard way during meal prep!

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