Let’s talk about grilled cheese – but not the kind you remember from childhood. I’ve been making these sandwiches for years, but it wasn’t until I started adding ricotta that they became something really special. You know those days when you want comfort food but also want to feel a little fancy? That’s where this recipe comes in.
I started making these for my family on busy weeknights when regular grilled cheese felt too basic, but I didn’t have the energy for anything complicated. The ricotta adds this creamy layer that makes it feel like you’re eating at a nice café, even though you’re just in your kitchen wearing sweatpants. The best part? It only takes a few extra minutes compared to the regular version.
Every time I serve these, people ask for the recipe. It’s still simple enough for a quick lunch but good enough to serve when friends come over. Trust me, once you try grilled cheese this way, you might never go back to the original.
Why You’ll Love This Ricotta Grilled Cheese
- Three-cheese blend – The combination of creamy ricotta, melty mozzarella, and savory Parmesan creates a sandwich that’s way more exciting than your standard grilled cheese.
- Italian-inspired flavors – Fresh herbs, garlic, and olive oil take this sandwich from basic to gourmet, giving you restaurant-quality taste right at home.
- Simple ingredients – Everything you need can be found at your regular grocery store, and you might already have most items in your kitchen.
- Customizable – You can easily swap the herbs or cheese types based on what you have on hand, and it’ll still turn out great.
What Kind of Ricotta Should I Use?
For a truly great grilled cheese, you’ll want to reach for whole milk ricotta rather than part-skim – the extra fat content makes a big difference in both taste and texture. Fresh ricotta from an Italian deli or specialty shop will give you the best results, but good-quality supermarket ricotta works well too. Just make sure to drain off any excess liquid first by letting it sit in a fine-mesh strainer for about 30 minutes before using. If your ricotta seems particularly wet or grainy, you can smooth it out by giving it a quick whirl in the food processor before adding the herbs and seasonings.
Options for Substitutions
This fancy grilled cheese sandwich is pretty flexible with substitutions. Here’s what you can swap:
- Ricotta cheese: If you’re out of ricotta, you can blend cottage cheese until smooth as a substitute. In a pinch, cream cheese can work too, though it will be richer.
- Fresh herbs: No fresh basil or oregano? Use dried herbs instead – just remember to use 1/3 of the amount called for fresh. You can also try other herbs like thyme or Italian seasoning.
- Mozzarella: Feel free to use any good melting cheese like provolone, fontina, or even mild cheddar. Just make sure it’s not pre-shredded, as it won’t melt as nicely.
- White bread: Any sturdy bread works here – sourdough, Italian, or country bread are all good options. Just avoid very hole-y breads that might let the cheese escape.
- Butter: While butter gives the best flavor, you can use olive oil or mayonnaise for the outside of the bread – mayo actually creates a nice golden crust!
- Parmesan: Romano or Pecorino can replace Parmesan, or you can leave it out if you don’t have any hard Italian cheese on hand.
Watch Out for These Mistakes While Grilling
The biggest mistake when making ricotta grilled cheese is cranking up the heat too high – keep your pan at medium-low temperature to avoid burning the bread before the cheese melts properly. A common error is skipping the step of draining excess moisture from the ricotta, which can make your sandwich soggy – simply place it in a fine-mesh strainer for 30 minutes before using. Another crucial tip is to butter the outside of your bread slices after rubbing them with garlic, not before, as this ensures the garlic flavor really sticks to the bread. For the perfect cheese melt, let your ricotta mixture come to room temperature before spreading it on the bread, and cover your pan with a lid during cooking to help the cheese melt evenly without over-browning the bread.
What to Serve With Ricotta Grilled Cheese?
This Italian-inspired grilled cheese pairs perfectly with a bowl of tomato soup – it’s like the fancy cousin of the classic combo we all grew up with! If you’re in the mood for something lighter, try serving it with a simple arugula salad dressed with lemon juice and olive oil, which helps cut through the richness of the cheese. For a more substantial meal, serve alongside some roasted cherry tomatoes or a cup of minestrone soup. You could also add some crunch to your plate with quick-pickled vegetables or cucumber slices on the side.
Storage Instructions
Keep Fresh: While grilled cheese is best enjoyed right away when it’s hot and melty, you can save any leftovers in an airtight container in the fridge for up to 2 days. Just know that the texture won’t be quite the same as when it’s fresh off the griddle!
Make Ahead: You can mix up the ricotta filling (ricotta, herbs, garlic, and seasonings) ahead of time and keep it in the fridge for up to 3 days. This makes assembling your sandwiches super quick when you’re ready to cook them.
Warm Up: To bring back some of that fresh-made magic, warm leftover sandwiches in a skillet over medium-low heat until heated through. You can also wrap them in foil and heat in a 350°F oven for about 10 minutes. I’d skip the microwave – it tends to make the bread soggy!
| Preparation Time | 60-1440 minutes |
| Cooking Time | 10 minutes |
| Total Time | 70-1450 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 60-70 g
- Fat: 100-110 g
- Carbohydrates: 150-160 g
Ingredients
- 1/2 cup full-fat ricotta cheese
- 2 teaspoons extra virgin olive oil
- 1 small minced garlic clove
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
- 2 teaspoons fresh oregano, chopped (or 1/2 teaspoon dried)
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to your taste
- 1/4 cup grated parmesan cheese
- 8 ounces mozzarella cheese, sliced thin
- 8 slices white bread (use 6 if the slices are large)
- 1 large peeled garlic clove, halved (to rub on the bread exterior)
- Butter
Step 1: Prepare the Ricotta Mixture
In a small bowl, combine the ricotta cheese, olive oil, minced garlic, basil, oregano, salt, and black pepper.
Stir until all the ingredients are well mixed.
Cover the bowl and refrigerate for at least an hour, or up to 24 hours, to let the flavors meld properly.
Step 2: Assemble the Sandwiches
Lay down the bread slices.
Using a butter knife, spread the ricotta mixture evenly on each piece, ensuring it coats the insides of both slices for each sandwich.
If using large bread slices, consider making more of the ricotta mixture or preparing fewer sandwiches to suit your needs.
Step 3: Add Cheese and Close Sandwiches
Place slices of mozzarella cheese evenly on every other bread slice (one side of each sandwich).
Sprinkle each with Parmesan cheese.
Assemble the sandwiches by joining the slices together so that the cheesy insides face each other.
Step 4: Prepare Sandwiches for Cooking
Take a cut garlic clove and rub it on the outsides of each sandwich for extra flavor.
Then, butter both sides of the sandwiches generously to ensure a crispy and golden-brown crust when cooked.
Step 5: Cook the Sandwiches
Heat a large frying pan over medium-low heat.
Place the prepared sandwiches in the pan and cook them, flipping often, until they are golden-brown on the outside and the cheese inside has melted, which should take about 10 minutes.
Be patient to get an even texture and melty cheese.
Step 6: Serve and Enjoy
Once cooked to perfection, remove the sandwiches from the pan and serve immediately while still hot.
Enjoy your delicious, cheesy, and flavorful creation!