Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

This sandwich takes the comfort of a traditional grilled cheese and gives it a Mediterranean twist. The creamy ricotta balances the tartness of sun-dried tomatoes, while spinach adds freshness and a touch of earthiness. It’s crisp on the outside, melty on the inside, and full of rich flavor.

Ingredients

For the Sandwich

  • 4 slices rustic bread (sourdough, Italian, or multigrain)

  • 1/2 cup ricotta cheese

  • 1/3 cup sun-dried tomatoes packed in oil, drained and finely chopped

  • 1 cup baby spinach leaves

  • 1/2 cup shredded mozzarella or provolone cheese

  • 1 tablespoon olive oil (preferably from the sun-dried tomato jar)

  • 1 tablespoon unsalted butter

  • Salt and freshly ground black pepper, to taste

  • Optional: pinch of red pepper flakes for a bit of heat

Optional Add-Ins for Variation

  • 1 teaspoon pesto or basil paste

  • 2 tablespoons caramelized onions

  • A few fresh basil leaves for brightness

Instructions

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