Grilled cheese sandwiches are the epitome of comfort food: simple, gooey, and endlessly adaptable. While the classic cheddar-on-white is beloved, there’s so much room to elevate the humble grilled cheese into something more sophisticated. This recipe for Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese does exactly that. It takes the creamy richness of ricotta, the tangy punch of sun-dried tomatoes, and the earthy freshness of spinach, combining them with melty mozzarella on golden, buttery bread. The result is a sandwich that’s comforting yet refined—a balance of flavors that feels indulgent but also fresh and vibrant.
This recipe makes for a perfect lunch, a light dinner with soup, or even a late-night snack when you crave something hearty but not overly heavy. The ricotta adds a luscious creaminess without overwhelming the other ingredients, while the sun-dried tomatoes provide concentrated bursts of flavor that cut through the richness. Fresh spinach ties it all together with a hint of freshness, making every bite layered and balanced.
Ingredients (for 2 sandwiches)
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4 slices of hearty bread (sourdough, ciabatta, or country loaf work best)
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½ cup ricotta cheese (whole milk ricotta recommended for creaminess)
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½ cup fresh spinach, roughly chopped
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¼ cup sun-dried tomatoes (packed in oil), finely chopped
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½ cup shredded mozzarella cheese (or provolone for extra meltiness)
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2 tablespoons unsalted butter, softened
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1 teaspoon olive oil (optional, from the sun-dried tomato jar for extra flavor)
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Pinch of salt and black pepper
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Pinch of dried Italian herbs (oregano, basil, or thyme), optional
Instructions
Step 1: Prepare the Filling
In a small bowl, mix the ricotta cheese with a pinch of salt, black pepper, and optional Italian herbs. This seasoning step is important because ricotta on its own can taste mild. Adding herbs and seasoning transforms it into a flavorful spread that harmonizes with the sun-dried tomatoes and spinach.
Finely chop the sun-dried tomatoes. If they’re packed in oil, blot lightly with a paper towel to avoid excess oil but keep a touch for richness. Chop the fresh spinach leaves into smaller pieces so they distribute evenly throughout the sandwich.
Step 2: Assemble the Sandwich
Spread a generous layer of the seasoned ricotta on two slices of bread. Scatter the chopped sun-dried tomatoes over the ricotta, ensuring each bite gets a pop of tangy flavor. Next, add the chopped spinach, pressing it lightly into the ricotta so it stays in place. Finally, sprinkle the shredded mozzarella evenly over the spinach layer.
Top with the remaining slices of bread, pressing gently to hold everything together.
Step 3: Toast the Grilled Cheese
Heat a skillet or griddle over medium-low heat. Spread a thin layer of softened butter on the outside of each slice of bread. If you like an extra boost of flavor, you can also drizzle or brush a bit of the sun-dried tomato oil onto the bread along with the butter.
Place the sandwiches in the skillet. Cook slowly, about 3–4 minutes per side, pressing down lightly with a spatula to encourage even browning and melty cheese. The key here is patience: cooking on medium-low allows the bread to turn a deep golden brown without burning while giving the cheese time to melt.
When both sides are golden and the mozzarella has melted into gooey perfection, remove the sandwiches from the pan. Let them rest for one minute before slicing—this keeps the filling from spilling out too quickly.
Serving Suggestions
Slice the sandwiches diagonally and serve immediately. These pair beautifully with a bowl of tomato soup for a classic combination, but they’re equally satisfying on their own with a side salad or roasted vegetables. For a little extra decadence, serve with a small dish of marinara sauce for dipping—the tangy tomato complements the sun-dried tomato inside the sandwich.
Tips and Variations
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Cheese options: While mozzarella and ricotta create a creamy, melty balance, you can experiment with provolone, fontina, or even a touch of parmesan for sharpness.
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Bread choice: Go for sturdy bread like sourdough or rustic Italian loaves that can hold up to the filling without getting soggy.
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Make it spicier: Add a pinch of red pepper flakes to the ricotta mixture for a gentle heat.
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Greens swap: Try baby kale or arugula in place of spinach for a peppery twist.
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Vegan version: Use dairy-free ricotta and mozzarella alternatives, and swap butter for vegan margarine or olive oil.
Why This Recipe Works
What makes this grilled cheese special is the thoughtful combination of flavors and textures. Ricotta brings a velvety creaminess that’s mild enough to let other ingredients shine. The sun-dried tomatoes add intensity, sweetness, and tang, balancing the richness. Spinach provides a burst of freshness and a subtle earthy note, while mozzarella ensures the signature gooey melt that every grilled cheese deserves. Together, they create a sandwich that’s not just cheesy but layered, balanced, and satisfying.
This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a reminder that comfort food doesn’t have to be ordinary. It’s simple enough to make on a weeknight yet elegant enough to serve when you want to impress. Each bite is warm, melty, and packed with flavor—the very essence of what grilled cheese should be.
