Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a gourmet twist on the classic sandwich I grew up loving. It’s creamy, savory, and packed with bold Mediterranean flavors, all melted together between golden, crispy slices of bread. Perfect for lunch, dinner, or a cozy snack, this grilled cheese feels both indulgent and fresh.

Why You’ll Love This Recipe

I love this recipe because it combines creamy ricotta with vibrant spinach and the tangy, rich flavor of sun-dried tomatoes. It’s a simple sandwich with a major flavor payoff. It’s easy to make in under 20 minutes, and it’s fancy enough to serve with a soup or salad for an elevated meal. Plus, it’s vegetarian and endlessly customizable based on what I have on hand.

Ingredients

• 4 slices of hearty bread (sourdough, whole grain, or artisan work well)

• 1/2 cup ricotta cheese

• 1/4 cup shredded mozzarella or provolone

• 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)

• 1/2 cup fresh spinach (lightly sautéed or raw)

• 2 tbsp grated Parmesan cheese (optional, for extra flavor)

• 2 tbsp butter (for toasting the bread)

• Salt and pepper to taste

• Optional: pinch of red pepper flakes or fresh basil for added flavor

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a small bowl, mix ricotta with a pinch of salt, pepper, and Parmesan if using.

2. Spread the ricotta mixture on two slices of bread.

3. Top with chopped sun-dried tomatoes and spinach. Add shredded mozzarella or provolone on top.

4. Close the sandwiches with the remaining slices of bread.

5. Heat a skillet over medium heat and melt 1 tbsp of butter.

6. Add the sandwiches to the skillet and cook for 3–4 minutes per side, adding the second tablespoon of butter when flipping, until the bread is golden brown and the cheese is melted.

7. Remove from the pan, let cool slightly, then slice and serve.

Servings and Timing

This recipe makes 2 sandwiches and takes about 15–20 minutes from start to finish. It’s great for a quick lunch, light dinner, or a satisfying meatless meal.

Variations

• Add Protein: I sometimes add thinly sliced grilled chicken or turkey for a heartier sandwich.

• Make it Spicy: A pinch of crushed red pepper or a drizzle of chili oil adds a nice kick.

• Pesto Twist: I spread a little basil pesto on the inside of the bread before adding the ricotta mixture.

• Cheese Swap: Goat cheese or feta can replace the ricotta for a tangier flavor.

Storage/Reheating

This sandwich is best eaten fresh, but if I need to store leftovers, I wrap them tightly and refrigerate for up to 2 days. To reheat, I place it in a skillet or toaster oven until warmed through and crispy again. I avoid microwaving, as it softens the bread too much.

FAQs

Can I use frozen spinach?

Yes, I can. I thaw it and squeeze out the excess water before adding it to the sandwich to avoid making the bread soggy.

Do I need to cook the spinach first?

Not necessarily. I like to give it a quick sauté for tenderness, but if I’m short on time, I use fresh baby spinach as-is.

Can I use oil from the sun-dried tomatoes?

Yes, a little of that oil adds a delicious richness. I sometimes brush it on the outside of the bread instead of butter.

What bread works best?

I like using a sturdy, crusty bread like sourdough, ciabatta, or rustic multigrain. It holds up well and crisps beautifully.

Can I make this in a panini press?

Absolutely. A panini press works great and gives the sandwich an even, golden crisp without needing to flip it.

Conclusion

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a cozy yet sophisticated spin on a classic comfort food. It’s quick to make, full of flavor, and perfect any time I want something warm, cheesy, and just a little bit fancy. Whether I pair it with soup or enjoy it on its own, it always satisfies.