Grilled Cheese with Sun-Dried Tomatoes, Spinach, and Creamy Ricotta Filling
This Grilled Cheese with Sun-Dried Tomatoes, Spinach, and Creamy Ricotta Filling adds a bright Mediterranean touch to a classic favorite. It’s comfort food with a sunny twist.
Equipment
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 4 slices Bread rustic or sourdough
- 200 g Ricotta
- 100 g Fresh spinach chopped
- 80 g Sun-dried tomatoes roughly chopped, oil-packed
- 110 g Mozzarella cheese shredded
- 1 clove Garlic minced, optional
- 10 ml Olive oil for brushing
- 30 g Butter for frying
- 1 g Salt
- 0.5 g Black pepper
- 1 g Fresh basil or oregano optional, chopped
Instructions
- Gather everything you need. Pat the spinach dry and chop sun-dried tomatoes. In a bowl, mix ricotta with spinach, optional garlic, salt, pepper, and herbs.
- Preheat a skillet over medium heat (around 190°C). Lightly brush the bread with olive oil.
- Spread the ricotta-spinach filling on one slice of bread, top with sun-dried tomatoes and mozzarella, then finish with another slice of bread. Lightly butter the outer sides.
- Cook in the skillet for 2–3 minutes until golden and crispy, then flip and cook another 2–3 minutes until melted.
- Let sit for 1–2 minutes before cutting for an even melt.
Notes
Tip: Avoid overfilling to prevent a messy sandwich, and always butter or oil the outside for the best crust.