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one golden whole-wheat grilled-cheese sandwich cut into two halves with melted pale Muenster and creamy ricotta evenly mixed with very finely minced dark green cooked spinach flecks and tiny dark red sun-dried tomato dice smaller than peas, with no whole spinach leaves, long tomato strips, fresh tomato slices or garnish on the ordinary plate
Rachel Kim

Sun-Dried Tomato Spinach Ricotta Grilled Cheese

Ricotta gives this sandwich a soft filling, but Muenster does the melting that keeps it recognizably grilled cheese. Wilt and squeeze the spinach before mixing it with the ricotta. Sun-dried tomatoes should be chopped into short pieces so they don't pull out in one chewy strip. Whole-wheat bread brings some texture around the creamy middle, with a thin layer of Muenster on each side helping the spinach mixture stay where you spread it instead of squeezing onto the griddle.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 oz baby spinach
  • 1 tsp olive oil
  • 1/4 cup whole-milk ricotta drained of any pooled whey
  • 3 tbsp oil-packed sun-dried tomatoes drained and finely chopped
  • 1/8 tsp black pepper
  • 4 slices whole-wheat sandwich bread
  • 4 oz Muenster thinly sliced
  • 1 1/2 tbsp unsalted butter softened

Method
 

  1. Heat olive oil in a skillet over medium heat and cook spinach for 2 to 3 minutes until wilted. Transfer to a sieve, cool briefly and squeeze firmly to remove excess moisture, then chop.
  2. Mix spinach with drained ricotta, chopped sun-dried tomatoes and black pepper until evenly combined.
  3. Divide half the Muenster over 2 bread slices, spread the spinach mixture evenly over it and add remaining cheese. Close with the other bread slices.
  4. Butter the outside faces and cook in a clean large skillet over medium-low heat for 4 to 5 minutes per side, covering for 2 minutes after turning, until golden and the Muenster is melted throughout.
  5. Rest for 2 minutes, cut each sandwich in half and serve.