Sun Dried Tomato Spinach and Ricotta Grilled Cheese

This Sun Dried Tomato Spinach and Ricotta Grilled Cheese combines creamy ricotta, tangy sun-dried tomatoes, and fresh spinach for a golden, crisp sandwich that’s quick, flavorful, and comforting.

Prep time

10 minutes

Cook time

10 minutes

Total time

20 minutes

Yield

2 sandwiches

Ingredients

2 oz shredded provolone cheese

1/3 cup ricotta cheese

3 Tbsp finely shredded parmesan cheese

1 small garlic clove, minced

Salt and freshly ground black pepper to taste

3 cups fresh spinach (lightly packed)

4 slices Sara Lee Artesano Golden Wheat Bread

2 Tbsp chopped fresh basil

3 Tbsp minced sun-dried tomatoes

8 tsp softened butter

Instructions

1. Step 1: In a bowl, mix provolone, ricotta, parmesan, and garlic. Season with salt and pepper.
2. Step 2: Steam spinach for 1–2 minutes, then press to remove moisture.
3. Step 3: Butter both sides of bread slices with 1 tsp butter per side.
4. Step 4: On two slices, layer spinach and basil, then spread cheese mixture.
5. Step 5: Sprinkle sun-dried tomatoes and press gently.
6. Step 6: Top with remaining bread slices.
7. Step 7: Heat skillet over medium-low, cover, and cook 4–6 minutes until golden.
8. Step 8: Flip and cook uncovered for 2–3 minutes more.
9. Step 9: Slice and serve warm.

Notes

– Substitute cream cheese for ricotta if needed.

– Use mozzarella or fontina for variation.

– Steam spinach to prevent sogginess.

– Best served immediately; reheat gently in a skillet.