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Grilled Cheese with Sun-Dried Tomatoes Spinach and Creamy Ricotta Filling Recipe
Ash Tyrrell

Grilled Cheese with Sun-Dried Tomatoes Spinach and Creamy Ricotta Filling Recipe

I recently made this Grilled Cheese with Sun-Dried Tomatoes, Spinach and Creamy Ricotta Filling, and it instantly became one of my favorite comfort-food lunches. The combination of creamy ricotta, melted provolone, fresh spinach, and tangy sun-dried tomatoes creates an incredible balance of flavors. I love how the crispy golden bread contrasts with the rich and cheesy filling
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Total Time 20 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 ounces shredded provolone cheese – Provides excellent meltability and a rich buttery flavor. Freshly shredded cheese melts more evenly than pre-shredded varieties.
  • 1/3 cup ricotta cheese – Creates a creamy luxurious filling. Whole-milk ricotta gives the best texture and flavor.
  • 3 tablespoons finely grated Parmesan cheese – Adds a savory nutty taste that enhances the overall cheese blend.
  • 1 small garlic clove minced (about ½ teaspoon) – Gives the filling a subtle aromatic kick without overpowering the sandwich.
  • Salt and freshly ground black pepper to taste – Essential for balancing and enhancing all the flavors.
  • 3 cups fresh spinach – Fresh spinach wilts beautifully and keeps the filling vibrant. Avoid frozen spinach which can make the sandwich watery.
  • 4 slices thick wheat or artisan bread – A sturdy bread holds the generous filling and crisps up perfectly.
  • 2 tablespoons fresh basil chopped – Adds freshness and a mild sweet-herb flavor.
  • 3 tablespoons sun-dried tomatoes finely chopped – Deliver concentrated tomato flavor and a pleasant tangy sweetness.
  • 8 teaspoons softened butter – Helps achieve a crispy golden-brown exterior.

Method
 

  1. In a medium bowl, combine the provolone, ricotta, Parmesan cheese, and minced garlic. Season lightly with salt and black pepper to taste. Stir until everything is evenly mixed and creamy.
  2. The combination of three cheeses creates a rich filling with wonderful texture. The ricotta provides creaminess while the provolone melts beautifully during cooking.
  3. Bring a small amount of water to a gentle boil and steam the spinach for 1 to 2 minutes until just wilted. Remove it immediately from the heat.
  4. Transfer the spinach to paper towels and gently press out excess moisture. Removing water helps prevent soggy sandwiches and keeps the bread crisp.
  5. Spread softened butter evenly on both sides of each bread slice. Make sure the butter reaches the edges for even browning.
  6. The butter helps create a beautifully golden crust and adds a rich flavor. Softened butter spreads more easily and evenly than cold butter.
  7. Lay two slices of bread on your work surface. Arrange the wilted spinach over the bread, then sprinkle with fresh basil.
  8. Spread the ricotta cheese mixture over the spinach layer. Top with chopped sun-dried tomatoes, pressing them gently into the cheese mixture.
  9. Place the remaining bread slices on top to complete each sandwich. Press lightly so the filling stays evenly distributed.
  10. Try not to overfill the sandwiches. Balanced layers cook more evenly and make flipping much easier.
  11. Heat a non-stick skillet over medium-low heat. Place the sandwiches in the skillet and cover with a lid.
  12. Cook for 4 to 6 minutes until the bottom becomes golden brown. Flip carefully and continue cooking for another 2 to 4 minutes until the second side is crisp and the cheese is fully melted.
  13. Transfer the sandwiches to a cutting board and allow them to rest for about a minute. This helps the melted filling settle slightly.
  14. Slice diagonally and serve immediately while hot. The cheese will be perfectly melted and irresistibly creamy.

Notes

  • I always squeeze as much moisture as possible from the spinach to keep the bread crispy.
  • I prefer freshly grated Parmesan because it melts better and has stronger flavor.
  • I use medium-low heat instead of high heat so the filling melts completely before the bread gets too dark.
  • I cover the skillet with a lid during cooking to trap heat and help the cheeses become extra gooey.
  • I chop the sun-dried tomatoes very finely so they spread evenly throughout every bite.
  • I sometimes add a small pinch of crushed red pepper flakes for a subtle spicy kick.
  • I let the sandwich rest for one minute before slicing to keep the filling from spilling out.