A Gourmet Grilled Cheese with Sun-Dried Tomatoes and Spinach

There’s a moment—right after you press the sandwich into the skillet—when butter hisses and the kitchen fills with a warm, toasty aroma that promises comfort. The ricotta’s gentle creaminess meets molten mozzarella, while tangy sun-dried tomatoes and bright spinach add pops of flavor and a satisfying bite. Each fork-tender, crispy-edge mouthful is both nostalgic and elevated: familiar grilled cheese texture with a Mediterranean twist that tastes like a small celebration.

This sandwich is perfect for chilly afternoons, quick gourmet lunches, or as an impressive yet easy offering at casual gatherings. It’s a stellar late-night snack and a cozy weekend brunch star. If you like to experiment with simple upgrades to comfort food, you might also enjoy this similarly inspired recipe I referenced while developing my version: sun-dried tomato, spinach and ricotta grilled cheese.

Dish Snapshot

• Prep Time: 5 minutes
• Cook Time: 6–8 minutes (about 3–4 minutes per side)
• Total Time: 12–15 minutes
• Servings: 1 sandwich (adjust quantities to serve more)
• Difficulty Level: Easy — great for cooks of all skill levels

Nutritional Breakdown

The following is an estimate per serving for one sandwich made with the listed ingredients. Nutrition values are approximate and calculated using common values from USDA FoodData Central and general guidance on daily intake from the Mayo Clinic and CDC. If you need exact numbers for dietary reasons, weigh your ingredients and consult a registered dietitian or USDA FoodData Central for precise entries.

Estimated nutrition per serving:

• Calories: ~630 kcal
• Protein: ~24 g
• Carbohydrates: ~48 g
• Fat: ~41 g
• Saturated Fat: ~18 g
• Fiber: ~7–8 g
• Sodium: ~900–1,100 mg (varies if sun-dried tomatoes are salt-packed or if you use salted butter)

Notes on these values:

• Dairy and butter drive the calorie and saturated fat content; choosing part-skim ricotta or reduced-fat cheeses lowers calories and saturated fat.
• Sodium varies widely with sun-dried tomatoes (oil-packed vs. dry-packed) and the bread chosen—opt for low-sodium bread or unsalted butter for a lower-sodium version.
  Sources consulted for these estimates include USDA FoodData Central (nutrient reference values) and consumer health guidance from the Mayo Clinic and the CDC on recommended limits for sodium and saturated fat.

Why You’ll Love It

• Aroma and taste: The toasty, butter-kissed crust gives way to creamy ricotta and stretchy mozzarella, while sun-dried tomatoes add a concentrated umami/tang that lifts each bite.
• Comfort with a lift: It’s the familiar comfort of grilled cheese, reimagined with Mediterranean notes that make it feel special without extra fuss.
• Quick and social: Ready in about 15 minutes, it’s ideal for feeding a hungry friend, pairing with soup for a weeknight dinner, or offering as a small-plate at a casual gathering.
• Flexible health points: By swapping in part-skim ricotta, reduced-fat mozzarella, or whole-grain bread, you can keep richness but reduce calories and saturated fat.

Preparation Guide

Ingredients (precise quantities):

• 2 slices of bread
• 1/4 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach (about 30 g)
• 1/4 cup ricotta cheese (about 60–65 g)
• 1/4 cup shredded mozzarella cheese (about 28 g)
• 2 tablespoons butter (for grilling; divided)
• Salt and pepper, to taste

Optional ingredients and substitutions:

• Use part-skim ricotta or low-fat cottage cheese instead of full-fat ricotta for fewer calories.
• Swap sharp provolone or fontina for mozzarella if you want a bolder cheese flavor.
• For a gluten-free option, use gluten-free sandwich bread.
• For oil-packed sun-dried tomatoes, rinse or pat dry to reduce excess oil and sodium.
• Add a thin smear of pesto or a few fresh basil leaves for an herbal lift.

Step-by-step instructions:

1. Heat a skillet over medium heat and melt 1 tablespoon of butter.
2. Spread ricotta cheese on one slice of bread.
3. Layer sun-dried tomatoes and fresh spinach on top of the ricotta.
4. Sprinkle shredded mozzarella over the spinach, then season with salt and pepper.
5. Place the second slice of bread on top.
6. Grill the sandwich in the skillet until golden brown, about 3–4 minutes per side, adding the remaining butter if needed.
7. Remove from skillet, cut in half, and serve warm.

Practical tips:

• Don’t overload the sandwich; too many wet ingredients (especially oil-packed tomatoes) can make the bread soggy—pat tomatoes dry or use a slotted spoon.
• Use medium heat—too hot and the bread will brown before the cheese melts; too low and the sandwich will become greasy.
• Press gently with a spatula while grilling to encourage even contact and melting.
• For even melt, cover the skillet for the last minute of cooking to trap heat and help the cheese become gooey.

(Additional reference for technique and inspiration: spinach-ricotta grilled cheese technique and ideas.)

Best Pairings

• Soups: Tomato soup (classic), roasted red pepper bisque, or a light vegetable broth.
• Salads: A crisp arugula salad with lemon vinaigrette or a simple mixed-green salad to cut through the richness.
• Beverages: Hot herbal tea or a bold iced coffee for brunch; a chilled glass of Sauvignon Blanc for a grown-up pairing.
• Snacks: Serve with dill pickles or a small bowl of mixed olives for a Mediterranean touch.
• Presentation tip: Cut the sandwich diagonally for an inviting presentation; arrange greens on the side and add a lemon wedge if serving spinach-heavy versions.

Storage Instructions

Food safety and freshness guidelines:

• Room temperature: Not recommended beyond 2 hours. Because this sandwich contains dairy (ricotta and mozzarella), leave it out no more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C), per USDA perishables guidance.
• Refrigeration: Store cooled, wrapped tightly or in an airtight container for 3–4 days. Reheat in a skillet or oven to restore crispness.
• Freezer: Wrap individually in parchment and foil and freeze for up to 1 month for best quality. Thaw overnight in the refrigerator and reheat in a skillet or toaster oven. Avoid freezing if you used fresh spinach without blanching; texture may change.

Pro Tips & Tricks

• Best bread choice: A sturdy, medium-thickness slice—sourdough, country white, or whole-grain—holds fillings well and crisps beautifully.
• Butter technique: Spread softened butter evenly to ensure an even golden crust; for a more complex flavor, use garlic-herb butter sparingly.
• Cheese melt cues: When the top-to-bottom pressure yields a slight give and you can see the cheese beginning to soften at the edge, the interior is melting—flip and finish.
• Texture balance: Use ricotta for creaminess and shredded mozzarella for stretch; too much ricotta makes it soft and too wet—stick to the measured amounts.
• Avoid sogginess: If your sun-dried tomatoes are particularly oily or moist, blot them on a paper towel before assembling.

Creative Twists

1. Vegan version:

   • Replace ricotta with a firm silken tofu blended with lemon and a pinch of nutritional yeast.
   • Use a plant-based shredded mozzarella and dairy-free butter.
   • Add a smear of roasted red pepper for extra depth.

2. Protein-boosted:

   • Add thinly sliced grilled chicken breast or turkey for an extra 15–20 g of protein.
   • Alternatively, fold in a soft-cooked egg for a breakfast twist.

3. Mediterranean deluxe:

   • Add a tablespoon of chopped kalamata olives and a sprinkle of oregano.
   • Swap mozzarella for crumbled feta and roast the spinach briefly to concentrate flavor.

Frequently Asked Questions

Q: Can I make this ahead and reheat later?
A: Yes—assemble and refrigerate (covered) for up to 24 hours, then grill from chilled. For best texture, reheat in a skillet or a 350°F oven to restore crispness rather than microwaving.

Q: How do I prevent a soggy sandwich from the tomatoes?
A: Pat oil-packed sun-dried tomatoes dry on paper towels, or use dry-packed sun-dried tomatoes. Use a light hand with ricotta and avoid adding extra oil.

Q: Can I use different cheeses?
A: Absolutely—sharp provolone, fontina, or even a mix of mozzarella and parmesan can change the character without breaking the technique.

Q: Is this healthy?
A: It’s a rich, satisfying sandwich—moderately high in calories and saturated fat. Use part-skim dairy, whole-grain bread, and controlled butter to make it leaner. Refer to USDA and Mayo Clinic guidance on saturated fat and sodium limits if you’re tracking intake.

Conclusion

If you’re craving familiar comfort with a tasteful upgrade, this Gourmet Grilled Cheese with Sun-Dried Tomatoes and Spinach is a quick, satisfying way to elevate a sandwich night. Try it as written, then experiment with the variations—share your photos and tips with other readers to build a small community of inventive cooks.

For a similar take and another set of ideas to inspire your next sandwich, see this detailed recipe roundup at Sun Dried Tomato Spinach and Ricotta Grilled Cheese and this flavor-packed version at Sun dried tomato spinach grilled cheese sandwich – Eat Good 4 Life. Enjoy—and don’t forget to tell me how yours turned out!