Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Introduction

Close your eyes and picture the first bite: a warm, crackling crust gives way to a pillowy, ricotta-laced center studded with tangy sun-dried tomatoes and bright ribbons of wilted spinach. The aroma is buttery and savory with a hint of roasted tomato sweetness; the contrast of creamy cheese and slightly chewy sundried tomato creates a comforting, grown-up twist on a childhood favorite. This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese feels like a hug for the appetite — indulgent without being heavy, simple yet thoughtfully layered.

This sandwich is perfect for a cozy weekend brunch, a quick weeknight dinner with a bowl of soup, or a small gathering where you want something both familiar and a little fancy. It also makes a lovely addition to a holiday brunch spread when you want something approachable but special. If you love exploring grilled-cheese spins, you might also enjoy this French onion take on the classic, which adds caramelized flavor and melty cheese to the same format: French Onion Grilled Cheese (caramelized onion version).

At a Glance

• Prep Time: 10 minutes
• Cook Time: 8–10 minutes (total on skillet)
• Total Time: 20 minutes
• Servings: 2 sandwiches (serves 2)
• Difficulty Level: Easy — great for home cooks of any skill level

Dietary Insights

Estimated nutrition per serving (one sandwich). These are approximate values calculated from typical product profiles (USDA FoodData Central and standard product labels) and should be used as a guide:

• Calories: ~500 kcal
• Protein: ~21 g
• Carbohydrates: ~43 g
• Fat: ~28 g
  • Saturated fat: ~13 g
• Fiber: ~2 g
• Sodium: ~800–1,000 mg

Notes: Values will vary by brand (cheese, bread, butter). For personalized guidance about daily values, portion control, or specific medical/dietary requirements, consult USDA FoodData Central and resources such as the Mayo Clinic or CDC for evidence-based recommendations.

Why You’ll Love It

This sandwich hits multiple satisfying notes: the ricotta brings a delicate, creamy richness that keeps the interior light (no overly heavy melt), while shredded mozzarella and grated Parmesan add that classic stretchy, savory character. Sun-dried tomatoes inject concentrated sweetness and umami without watering down the sandwich; spinach gives freshness, color, and a boost of vitamins. The result is a balanced grilled cheese that feels elevated but comes together in minutes. It’s perfect for when you want comfort food that still tastes thoughtful — excellent for quick solo lunches, casual date nights, or serving to friends who appreciate a creative twist on a classic.

How to Make Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Ingredients

• 4 slices sourdough bread
• 1/4 cup sun-dried tomatoes, drained and finely chopped (oil-packed or dry; see notes)
• 1 cup fresh spinach leaves (about 30 g)
• 1/2 cup ricotta cheese (about 120 g)
• 1/2 cup shredded mozzarella cheese (about 56 g)
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons softened butter (for grilling)

Optional ingredients / substitutions

• 2–3 slices provolone or 1/4 cup shredded provolone (optional, for more melt)
• 1–2 teaspoons pesto (mix into cheese for basil flavor)
• Replace sourdough with whole-grain bread or gluten-free slices (use gluten-free bread if needed)
• Use part-skim ricotta or lower-fat mozzarella to reduce calories and saturated fat
• Toss in a pinch of red pepper flakes or a teaspoon of balsamic reduction for extra zing

Directions

1. Prepare the sun-dried tomatoes: drain and finely chop them so they distribute evenly through the filling. If oil-packed, reserve a teaspoon of the oil to sauté spinach if desired.
2. Sauté the spinach: heat 1 teaspoon olive oil (or reserved sun-dried tomato oil) over medium heat in a small skillet. Add the spinach and cook, stirring, until just wilted, 1–2 minutes. Remove from heat and let cool slightly; squeeze out excess moisture if any.
3. Make the cheese filling: in a bowl, combine the ricotta, shredded mozzarella, and grated Parmesan. If using provolone, add it. Gently fold in the chopped sun-dried tomatoes and the cooled, squeezed spinach until evenly distributed. Tip: avoid overmixing — you want a slightly textured, spreadable mixture.
4. Assemble the sandwich: spread a generous layer of the cheese mixture onto two slices of bread. Top each with the remaining bread slices to form two sandwiches.
5. Butter the outsides: spread softened butter evenly on the outside faces of each sandwich. For a golden, even crust you can also use mayonnaise instead of butter.
6. Heat the skillet: place a heavy skillet (cast iron is ideal) over medium-low to medium heat and let it preheat for 1–2 minutes. Medium-low prevents burning while allowing cheese to melt.
7. Grill the sandwiches: place the sandwiches in the hot skillet. Press gently with a spatula or use a sandwich press. Cook 3–4 minutes per side, flipping carefully, until bread is deep golden brown and the cheese is melted. If the bread browns before the cheese melts, lower the heat and cover the skillet for 30–60 seconds.
8. Rest and serve: remove sandwiches, let them sit 1–2 minutes to set, then slice and serve.

Practical tips

• Squeeze excess moisture from the cooked spinach and from oil-packed sun-dried tomatoes to prevent a soggy sandwich.
• Use medium-low heat and give the cheese time to melt; a lid helps trap heat.
• If you want an extra-crisp exterior, toast the bread briefly in the skillet before assembling and then grill.

Best Pairings

• Soup pairings: tomato basil soup, creamy roasted red pepper soup, or a light vegetable broth — all complement the tomato and cheese notes.
• Simple sides: mixed greens with lemon vinaigrette, kettle-style chips, or a dill pickle for crunch and acidity.
• Beverages: an herbal tea, a light-bodied white wine (Pinot Grigio/Chardonnay), or sparkling water with lemon.
• Presentation tips: cut sandwiches diagonally for a classic look, dust with a pinch of smoked paprika for color, and serve with a small ramekin of balsamic reduction for dipping.

Keeping it Fresh

Room temperature: Do not leave grilled cheese at room temperature for more than 2 hours (USDA food safety guidance).
Refrigeration: Store cooled sandwiches in an airtight container or wrapped tightly in plastic wrap or foil for up to 3–4 days. To maintain texture, place a paper towel in the container to absorb excess moisture.
Freezer: Wrap sandwiches individually in plastic wrap and store in a freezer-safe bag for up to 1–2 months. To reheat from frozen, bake at 375°F (190°C) for 15–20 minutes, flipping halfway, until heated through and crusty. For refrigerated sandwiches, reheat in a skillet over medium-low heat or in a 350°F (175°C) oven for about 8–10 minutes.

Chef’s Advice

• Bread choice matters: a rustic sourdough or country loaf gives structure and flavor; thinner sandwich breads can become too soft.
• Low-and-slow for perfect melt: cook on medium-low heat so the bread crisps without burning and the cheese has time to reach gooey perfection.
• Avoid excess moisture: press and drain the spinach well; pat oil-packed sun-dried tomatoes. If the mixture seems wet, add a tablespoon of breadcrumbs or an extra tablespoon of ricotta to help bind.
• Use a cast-iron skillet or heavy-bottomed pan for even browning.
• For ultra-even melting, preheat the assembled sandwich briefly in a 300°F (150°C) oven for 3–4 minutes before finishing on the skillet.

Creative Twists

• Vegan version: use vegan ricotta (or mashed silken tofu blended with lemon and nutritional yeast), vegan shredded mozzarella, and vegan butter. Use gluten-free bread if necessary.
• Mediterranean boost: add chopped kalamata olives, a teaspoon of chopped roasted red peppers, and swap Parmesan for crumbled feta.
• Protein upgrade: fold in sliced rotisserie chicken or cooked turkey for a heartier sandwich.
• Pesto-ripened: stir 1–2 teaspoons of basil pesto into the ricotta mixture for a fragrant, herb-forward sandwich.
• Spicy-sweet: add a thin layer of fig jam or a drizzle of balsamic glaze and a pinch of red pepper flakes for a sweet-heat contrast.

Frequently Asked Questions

Q: Can I use dry-packed sun-dried tomatoes instead of oil-packed?
A: Yes — rehydrate dry-packed tomatoes in hot water for 10 minutes, drain thoroughly, and chop. Oil-packed tomatoes add flavor; reserve a teaspoon of the oil to sauté spinach if you like.

Q: How do I keep the sandwich from becoming soggy?
A: Squeeze out excess moisture from cooked spinach and sun-dried tomatoes, use slightly less ricotta if needed, and toast the bread briefly before assembling or cook over lower heat until cheese melts.

Q: Can I freeze these sandwiches?
A: Yes — wrap individually and freeze up to 1–2 months. Reheat from frozen in an oven at 375°F (190°C) until heated through and crisp.

Q: What’s a lighter option for fewer calories?
A: Use part-skim ricotta, reduce butter or use a light spray of oil, choose whole-grain lower-calorie bread, and limit mozzarella to 1/4 cup.

Q: How do I get perfectly melty cheese every time?
A: Cover the skillet for the final minute to trap heat, cook at medium-low, and allow the sandwich to rest briefly uncut so the filling sets.

Conclusion

I hope this recipe inspires a cozy meal — whether you’re feeding two for a relaxed lunch or building a simple menu for friends. If you’d like to compare variations or see a closely related technique, here’s a trusted take on the same flavor family at Sun Dried Tomato Spinach and Ricotta Grilled Cheese, and another delicious version can be found at Sun dried tomato spinach grilled cheese sandwich – Eat Good 4 Life. Try the recipe, personalize it, and share your photos or questions — I’d love to hear how yours turns out.