This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese takes the classic comfort sandwich and elevates it to gourmet status. Creamy ricotta melts beautifully between crisp, golden slices of bread, while sun-dried tomatoes add tangy sweetness and spinach provides a fresh, earthy balance. Every bite offers a perfect blend of creamy, crunchy, and savory. I once tried this sandwich with a drizzle of balsamic glaze on the inside — and it added just the right amount of brightness. Whether for lunch, a cozy dinner, or a quick weekend bite, this grilled cheese is simple yet full of flavor and sophistication.
Why You’ll Love This Recipe
This grilled cheese delivers everything you crave: creamy cheese, crispy bread, and bold Mediterranean-inspired flavors. The combination of ricotta and mozzarella gives it a perfectly melty yet light texture, while sun-dried tomatoes add richness and tang. It’s vegetarian, quick to make, and ideal for when you want something comforting but slightly refined. Plus, it’s easy to customize with different herbs, cheeses, or spreads to suit your mood.
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Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
- Total Time: 20 mins
- Yield: 4 sandwiches
- Diet: Vegetarian
Description
This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a gourmet twist on the classic comfort sandwich. Creamy ricotta, tangy sun-dried tomatoes, and fresh spinach are layered between golden, buttery bread slices and grilled until perfectly crisp and melty — ideal for lunch or a light dinner.
Ingredients
- 8 slices sourdough or Italian bread
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella or provolone cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup baby spinach leaves
- 2 tbsp grated Parmesan cheese
- 1 tbsp olive oil (from the sun-dried tomato jar)
- 2 tbsp unsalted butter, softened
- Salt and black pepper, to taste
Instructions
- In a small bowl, combine ricotta, Parmesan, olive oil, salt, and pepper. Stir until smooth and creamy.
- Lay out 4 bread slices. Spread the ricotta mixture evenly on each slice.
- Top with chopped sun-dried tomatoes, spinach leaves, and shredded mozzarella. Place the remaining bread slices on top to form sandwiches.
- Spread butter on the outer sides of each sandwich.
- Heat a large skillet or griddle over medium heat. Grill sandwiches for 3–4 minutes per side, pressing gently, until golden brown and the cheese is melted.
- Slice in half and serve warm.
Notes
- Use whole wheat or ciabatta bread for a heartier texture.
- Add sliced roasted red peppers for extra flavor.
- To make it vegan, substitute plant-based ricotta and butter.
- Pairs perfectly with tomato soup or a green salad.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course / Sandwich
- Method: Grilled
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Bread – Use sturdy slices like sourdough, Italian, or ciabatta for the perfect crispy crust and soft center.
Ricotta Cheese – Creamy, mild, and smooth, it creates the perfect base for the filling.
Mozzarella Cheese – Melts beautifully, adding stretch and mild flavor that complements the ricotta.
Sun-Dried Tomatoes – Provide a tangy, slightly sweet flavor that balances the creaminess of the cheese. Oil-packed tomatoes work best for texture and depth.
Fresh Spinach – Adds color, freshness, and a hint of earthiness to the sandwich.
Olive Oil or Butter – Used to toast the sandwich to golden perfection.
Garlic (optional) – Lightly sautéed with spinach for an aromatic flavor boost.
Salt and Black Pepper – Essential for seasoning and balance.
Italian Herbs (optional) – A pinch of oregano or basil enhances the Mediterranean notes.
Directions
Start by preparing the filling. In a small bowl, mix ricotta with salt, pepper, and a pinch of Italian herbs (if using).
In a skillet, sauté spinach with a drizzle of olive oil and minced garlic until wilted, about 1–2 minutes. Set aside to cool slightly.
Lay out the bread slices and spread the ricotta mixture evenly on one side of each slice. Layer sun-dried tomatoes, sautéed spinach, and shredded mozzarella over half the slices. Top with the remaining bread slices, ricotta side down, to form sandwiches.
Heat a nonstick skillet or griddle over medium heat. Brush the outsides of the sandwiches with olive oil or spread with butter.
Grill the sandwiches for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted. Lower the heat if needed to avoid burning before the cheese melts.
Once done, remove from heat and let the sandwiches rest for a minute before slicing. Serve warm, optionally with a side of marinara or balsamic glaze for dipping.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes 2 sandwiches (4 halves) and serves 2 people.
Preparation time: 10 minutes
Cooking time: 8 minutes
Total time: 18 minutes
Storage/reheating
These sandwiches are best enjoyed fresh, but you can store leftovers wrapped in foil in the refrigerator for up to 1 day. To reheat, warm in a skillet over medium heat for 3–4 minutes per side to restore crispness. Avoid microwaving as it can make the bread soggy.
Variations and Customizations
Pesto Twist
Spread a thin layer of basil pesto inside for extra herby flavor.
Cheesy Upgrade
Add a slice of provolone or fontina for even more melt and richness.
Roasted Garlic Ricotta
Mix roasted garlic into the ricotta for deeper flavor.
Spicy Version
Add crushed red pepper flakes or a dash of chili oil for heat.
Mediterranean Delight
Include sliced olives or roasted red peppers for a bolder, briny flavor.
Vegan Version
Use dairy-free ricotta and vegan mozzarella with olive oil instead of butter.
Whole-Grain Option
Swap white bread for multigrain or seeded bread for a heartier bite.
Balsamic Drizzle
Add a drizzle of balsamic reduction inside or on top for tangy sweetness.
Breakfast Variation
Add a fried or scrambled egg inside for a protein-packed morning meal.
Caramelized Onion Addition
Include a layer of sweet, golden caramelized onions for depth and sweetness.
FAQs
Can I use fresh tomatoes instead of sun-dried?
Yes, but they’ll add more moisture — pat them dry before using.
Can I make these sandwiches ahead of time?
You can assemble them ahead, but grill just before serving for best texture.
What’s the best bread for grilled cheese?
Sourdough or ciabatta works well since they hold up to the filling and stay crisp.
Can I use frozen spinach?
Yes, thaw and drain it well before adding to avoid excess moisture.
How do I prevent the bread from burning?
Cook over medium heat and cover briefly to melt the cheese evenly.
Can I bake these sandwiches instead?
Yes, bake at 400°F (200°C) for 8–10 minutes, flipping halfway through.
Is ricotta the only cheese I can use?
No, you can substitute with goat cheese or cream cheese for a different texture.
Can I make it gluten-free?
Absolutely — use your favorite gluten-free bread.
Can I add meat to this recipe?
Yes, prosciutto or turkey slices pair wonderfully with the other flavors.
What can I serve with it?
A side salad, tomato soup, or roasted vegetables make perfect companions.
Conclusion
This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is comfort food with a touch of Mediterranean flair. The creamy ricotta, gooey mozzarella, and tangy sun-dried tomatoes come together between crisp, buttery bread to create a sandwich that’s both hearty and elegant. Perfect for lunch or dinner, it’s quick to make, easy to customize, and guaranteed to satisfy every craving for something warm, cheesy, and utterly delicious.
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