Today’s Top Lunch Recipe…

Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Jaclyn Bell/

Who could resist this fresh and flavorful twist on grilled cheese? This Sun Dried Tomato Spinach and Ricotta Grilled Cheese is a must-try grilled cheese sandwich! It’s loaded with three kinds of cheese and it has that delicious flavor combo of sun-dried tomatoes and spinach.

    This is such an easy-to-make, flavorful lunch or dinner! It’s made with three kinds of cheese, fresh spinach, and those zesty sun-dried tomatoes. This is one of those recipes you’ll want to make again and again!

    Servings: 2

    Prep10 minutes

    Cook10 minutes

    Ready in: 20 minutes


    • 2 oz. shredded unsmoked provolone cheese (or dice up deli slices)
    • 1/3 cup ricotta cheese
    • 3 Tbsp finely shredded parmesan cheese
    • 1 small garlic clove, minced (1/2 tsp)
    • Salt and freshly ground black pepper
    • 3 cups (lightly packed) fresh spinach
    • 4 slices Sara Lee Artesano Golden Wheat Bread
    • 2 Tbsp chopped fresh basil
    • 3 Tbsp minced sun-dried tomatoes*
    • 8 tsp butter, softened


    • In a bowl stir together provolone, ricotta, parmesan, and garlic. Season with salt and pepper to taste, and set aside.
    • In a medium pot bring 1/2-inch water to a boil then place a steamer basket in the pot.
    • Add in spinach, cover with a lid and let steam until just wilted about 1 – 2 minutes. 
    • Transfer spinach to paper towels and fold paper towels over spinach to remove excess moisture.
    • Butter both sides of bread slices with 1 tsp butter.
    • On two slices of bread evenly layer spinach and basil.
    • Then layer over ricotta mixture and sprinkle and lightly press sun-dried tomatoes into ricotta mixture. 
    • Top with remaining slices of bread.
    • Heat a large non-stick skillet over medium-low heat. 
    • Add sandwiches, cover, and cook until golden brown on the bottom, about 4 – 6 minutes.
    • Flip and continue to cook until golden brown on the bottom and cheese has melted through, about 2 minutes longer (reduce burner temp slightly as needed to prevent the bread from browning too much).
    • Serve immediately.
    • *If using sun-dried tomatoes in oil dab off all excess oil with paper towels.
    • Recipe source: Cooking Classy

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