Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese – A Flavor-Packed Twist on a Classic
When you think of comfort food, grilled cheese almost always comes to mind. But today, we’re taking this beloved classic up a notch with a Mediterranean-inspired twist: Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese. Creamy ricotta, melty mozzarella, tangy sun-dried tomatoes, and fresh spinach come together between slices of golden, buttery sourdough bread for a sandwich that’s rich, flavorful, and utterly satisfying.
If you’ve been following my recipes for a while, you’ll know I love transforming classics into something extra special. Just like with my Blueberry Cottage Cheese Muffins or my Peanut Butter Cup Dump Cake, this recipe brings together simple, wholesome ingredients and elevates them into something you’ll want to make again and again.
Why You’ll Love This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Gourmet flair, minimal effort – It looks and tastes fancy but only takes 15 minutes.
Perfect balance of flavors – Creamy ricotta and mozzarella pair beautifully with tangy sun-dried tomatoes and earthy spinach.
Customizable – Add fresh herbs, swap breads, or mix in different cheeses for a new twist.
Family-friendly – Even picky eaters will love this cheesy, golden-crisp sandwich.
Ingredients You’ll Need
- 4 slices of sourdough bread
- 1/4 cup sun-dried tomatoes, drained and chopped
- 1 cup fresh spinach leaves
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter, softened
Step-by-Step Instructions
Step 1 – Prepare the filling
In a bowl, combine the ricotta cheese, mozzarella, Parmesan, and chopped sun-dried tomatoes. Mix until evenly blended.
Step 2 – Assemble the sandwich
Spread the ricotta mixture generously onto two slices of bread. Top each with fresh spinach leaves, then place the remaining slices of sourdough on top to form two sandwiches.
Step 3 – Butter the bread
Spread softened butter on the outside of each slice of bread to ensure a golden, crispy crust.
Step 4 – Cook until golden
Heat a skillet over medium heat. Place the sandwiches in the pan and cook for 3–4 minutes on each side, or until the bread is golden brown and the cheese is melted.
Step 5 – Slice and serve
Remove from heat, let cool slightly, then slice in half. Serve warm and gooey!
Pro Tips for the Best Grilled Cheese
Use good-quality sourdough for maximum crunch and flavor.
If you prefer a lighter sandwich, sauté the spinach first to reduce moisture.
Want extra gooey cheese? Add an extra sprinkle of mozzarella to the filling.
For a hint of spice, add crushed red pepper flakes or a drizzle of hot honey.
Variations
Herb twist – Add fresh basil or oregano to the ricotta mixture.
Protein boost – Layer in grilled chicken or prosciutto.
Cheese swap – Try fontina, provolone, or goat cheese for a unique flavor profile.
Perfect Pairings
This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese goes beautifully with:
- A warm bowl of tomato basil soup
- A crisp mixed green salad with balsamic vinaigrette
- A refreshing iced tea or sparkling lemonade
Storage and Reheating
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Toast in a skillet or air fryer to regain crispiness. Avoid the microwave, as it makes the bread soggy.
Freezer-friendly: Assemble the sandwiches ahead of time (un-cooked), wrap tightly, and freeze for up to 1 month. Cook directly from frozen, adding a few extra minutes to the cook time.
FAQs
Can I use a different bread? Yes! Multigrain, ciabatta, or even focaccia would all work beautifully.
Do I have to use ricotta? No—cream cheese or goat cheese can be swapped in for a different creamy base.
Can I make it vegan? Yes—use vegan butter, dairy-free ricotta, and plant-based mozzarella.
Nutrition Facts (per serving)
| Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|
| 420 | 17g | 32g | 23g | 3g | 4g |
Conclusion
This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a simple yet gourmet way to enjoy a comforting classic. Perfect for lunch, dinner, or even a cozy weekend treat, it’s cheesy, savory, and packed with Mediterranean-inspired flavor. Once you try it, this just might become your new favorite grilled cheese recipe!
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese – A Flavor-Packed Twist on a Classic
Ingredients
- 4 slices sourdough bread
- ¼ cup sun-dried tomatoes drained and chopped
- 1 cup fresh spinach leaves
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter softened
Instructions
- Butter bread: Spread butter evenly on one side of each slice of sourdough bread.
- Layer fillings: On the unbuttered side of two slices, spread ricotta cheese, then top with spinach, sun-dried tomatoes, mozzarella, and Parmesan. Place the other slices of bread on top, buttered side facing out.
- Cook sandwich: Heat a skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted.
- Serve: Slice in half and serve hot.
Notes
- For extra flavor, add a sprinkle of red pepper flakes or fresh basil before grilling.
- Pairs well with tomato soup or a fresh green salad.
- You can swap sourdough for ciabatta or multigrain bread.
