🥪 Sun-Dried Tomato, Spinach & Ricotta Grilled Cheese
Serves 2 | Prep: 10 min | Cook: 8–10 min | Total: ~20 min
🛒 Ingredients
For the Filling:
⅓ cup whole-milk ricotta cheese (creamy texture = dreamy melt)
2 oz provolone cheese, shredded or thinly sliced
Sub: mozzarella, fontina, or smoked gouda
3 Tbsp freshly grated Parmesan cheese
3 cups fresh spinach, lightly steamed or wilted
3 Tbsp sun-dried tomatoes, drained (if oil-packed) and finely chopped
1 small garlic clove, minced
2 Tbsp fresh basil, chopped
Salt & freshly cracked black pepper to taste
For the Sandwich:
4 slices thick-cut artisan bread (Sara Lee Artesano Golden Wheat, sourdough, or ciabatta work beautifully)
8 tsp (½ stick) unsalted butter, softened
🧈 Pro Tip: Softened butter spreads evenly without tearing bread.
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Spinach
In a skillet over medium heat, add a splash of water.
Add spinach and cook 1–2 minutes until just wilted.
Transfer to a colander, press out excess moisture with a spoon, and chop roughly.
Let cool slightly before mixing.
💡 Why steam? Preserves color and flavor better than raw.
2️⃣ Make the Cheese-Spinach Mixture
In a bowl, combine:
Ricotta
Provolone
Parmesan
Wilted spinach
Sun-dried tomatoes
Garlic
Basil
A pinch of salt & pepper
Mix gently until well blended.
3️⃣ Build the Sandwiches
Lay out 2 slices of bread.
Divide filling evenly between them, spreading gently to edges.
Top each with remaining bread slice.
4️⃣ Butter the Bread
Spread softened butter evenly on the outside of each sandwich.
This ensures even browning and a crisp, golden crust.
5️⃣ Grill to Perfection
Heat a non-stick skillet over medium-low heat.
Place sandwiches in the pan.
Cook 3–4 minutes per side, pressing down gently with a spatula, until deeply golden brown and cheese is fully melted.
🔥 No sandwich press? Use a foil-wrapped brick or another pan to press lightly — helps even contact.
6️⃣ Rest & Serve
Remove from heat and let sit 1 minute — helps cheese settle.
Slice diagonally and serve immediately.
🍅 Serving Ideas: Pair with:
A simple arugula salad with lemon vinaigrette
Roasted tomato soup
Or enjoy solo with a cold glass of sparkling water with lemon
🌿 Variations & Pro Hacks
🌱 Vegan Version: Use plant-based ricotta, provolone, and butter
🌶️ Spicy Kick: Add red pepper flakes, jalapeños, or a swipe of sriracha mayo inside
🧀 Extra Cheesy? Add a thin slice of fresh mozzarella for extra goo
🥖 Bread Swap: Try focaccia or whole grain sourdough for fun twists
🧊 Make-Ahead Magic: Prep filling up to 2 days ahead — store in fridge
🧄 Garlic Upgrade: Rub the inside of toasted bread with a cut garlic clove for subtle zing
🧠 Why This Combo Works So Well
Each ingredient plays a role:
Ricotta = creamy base that doesn’t melt away
Provolone = stretchy, mild melt with a hint of nuttiness
Sun-dried tomatoes = chewy sweetness that cuts through richness
Spinach & basil = freshness and color without sogginess
Buttered crust = crispy contrast that seals in every flavor
It’s not just grilled cheese — it’s a layered experience.
❤️ Final Thought: Sometimes, the Best Meals Are Made From Leftovers & Love
This sandwich started as an experiment — a little bit of this, a sprinkle of that — but became so much more. It’s proof that you don’t need a long grocery list to create something extraordinary.
Just good ingredients, a little imagination, and the willingness to say, “Let’s get creative.”
So next time you’re staring into the fridge wondering what to make…
Look for those half-used jars and lingering greens.
Because your next favorite meal might be hiding in plain sight.