Sun-Dried Tomato Spinach and Ricotta Grilled Cheese is the sandwich I make when I want comfort food that still tastes a little special. It’s cheesy, melty, and loaded with flavor from pantry staples. If you’ve ever looked in your fridge at lunchtime and thought, I need something fast, this is your moment. No fancy gear, just a skillet and a good appetite. I’ll walk you through how to get that golden crust, gooey center, and punchy sun-dried tomato flavor without a fuss. Let’s make your next grilled cheese the one you keep craving.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Sun-Dried Tomato Spinach and Ricotta Grilled Cheese was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Sun-Dried Tomato Spinach and Ricotta Grilled Cheese is the sandwich I make when I want comfort food that still tastes a little special. It’s cheesy, melty,…
What is Sun Dried Tomato Spinach Grilled Cheese?
This is a leveled-up grilled cheese that brings together creamy ricotta, tangy sun-dried tomatoes, and fresh spinach. The filling is rich but bright, thanks to the tomatoes and a little garlic. The outside is buttery and crisp. Inside, it’s all soft and melty with a nice chew from good bread. You’ll get a savory, slightly sweet, and lightly tangy bite every time.
The flavor profile
Think of it as Italian-inspired comfort food. The ricotta adds silkiness. Mozzarella or provolone brings the classic melty pull. Sun-dried tomatoes are the secret that wakes everything up. Spinach adds freshness and a little color. If you like veggie-forward grilled cheese, you might also enjoy baked spinach mushroom quesadillas for another quick weeknight win.
If you’re wondering about the name, yes, I’m talking about the same cozy sandwich I call Sun-Dried Tomato Spinach and Ricotta Grilled Cheese throughout this post. Different name, same dreamy bite.
Ingredients & Substitutions
- Bread: Sourdough, country white, or ciabatta. Pick slices roughly 1.5 cm thick so they crisp without burning.
- Ricotta: Whole milk ricotta for creaminess. Part-skim works, just drain it well.
- Mozzarella or provolone: For that great melt. Low-moisture mozzarella is best.
- Sun-dried tomatoes in oil: Drain and chop. Save some of the oil for the pan.
- Fresh baby spinach: A handful per sandwich. It wilts perfectly.
- Garlic: One small clove, finely grated or minced.
- Butter: Softened, for spreading on the bread.
- Olive oil: A little from the tomato jar adds flavor.
- Salt and pepper: Season the ricotta mixture lightly.
- Red pepper flakes: Optional, for a gentle kick.
- Balsamic glaze or basil: Optional garnish for serving.
Substitutions are easy. No ricotta? Try whipped cottage cheese or a mix of mascarpone and mozzarella. No mozzarella? Fontina, Monterey Jack, or even white cheddar are great. If you only have dry-packed sun-dried tomatoes, soak them in warm water for 10 minutes and pat dry. Baby kale or arugula can stand in for spinach. And if feta is your thing, crumble a tablespoon into the ricotta for a salty boost. For more spinach and cheese ideas, take a look at these flavorful spinach and feta chicken rolls.
How to Make Sun Dried Tomato Spinach Grilled Cheese
Prep the filling
- In a small bowl, stir together 1/2 cup ricotta, 1/3 cup chopped sun-dried tomatoes, a pinch of salt and pepper, a tiny clove of grated garlic, and a pinch of red pepper flakes if you like heat.
- Fold in a handful of chopped spinach. The warm skillet will gently wilt the greens later, so no need to sauté.
- Slice or shred 1/2 cup mozzarella or provolone.
Grill time
- Spread a thin layer of softened butter on one side of each bread slice. On the other side, add a teaspoon of the sun-dried tomato oil for flavor insurance.
- Warm a nonstick skillet over medium or medium-low heat. Add a touch of the tomato oil to the pan.
- Place one slice of bread buttered-side down, then layer mozzarella, the ricotta mixture, and more mozzarella. Top with the second bread slice, buttered-side up.
- Cook slowly for 3 to 5 minutes per side. If it’s browning too fast, lower the heat. Press gently with a spatula to help the cheese melt, but don’t smash it.
- Let the sandwich rest for 1 minute on a cutting board before slicing. Drizzle with balsamic glaze or scatter fresh basil if you want a little flair.
That’s it. You just made a cafe-level Sun-Dried Tomato Spinach and Ricotta Grilled Cheese at home with simple ingredients and a weeknight-friendly method.
“I followed your low heat advice and it melted perfectly without burning the bread. My kids asked for seconds and that never happens with spinach.”
Tips for the Perfect Grilled Cheese
Bread, heat, patience
Choose sturdy bread. Sourdough and country loaves hold up to a creamy filling. Super soft sandwich bread can collapse too quickly.
Go low and slow on heat. This is the trick for an even golden crust and fully melted center. Medium-low is your friend, especially with thicker slices or hearty fillings.
Layer cheese on both sides of the filling. Melty cheese on both sides acts like glue so the sandwich stays together and every bite is oozy.
Do not press the sandwich hard. Light pressure is fine, but you want air pockets inside so the cheese melts and the edges stay crisp.
Season the ricotta. Ricotta is mild. A pinch of salt, pepper, and garlic wakes it up. Even a tiny squeeze of lemon zest can brighten everything.
Make-ahead and storage
Mix the ricotta filling up to 2 days in advance and keep it chilled. For leftovers, reheat the sandwich in a skillet over low heat so the crust re-crisps. The microwave will soften the bread, so save that for emergencies only. If you batch-cook, park finished sandwiches on a wire rack in a warm oven for 10 minutes so the bottoms don’t steam and get soggy.
Use these tips any time you make a Sun-Dried Tomato Spinach and Ricotta Grilled Cheese, and you’ll get consistent, toasty results that make lunch or dinner feel special.
Suggested Sides to Accompany Grilled Cheese
A creamy tomato soup is the classic partner. The acidity from tomatoes pairs beautifully with the sweet tang of sun-dried tomatoes and the mild ricotta. If you’re not into soup, try a simple salad with lemon vinaigrette. The brightness cuts through the richness in the best way.
For something crunchy, go with a small pile of dill pickles, pepperoncini, or a quick cucumber salad. Roasted broccoli or asparagus also works great when you want to round this out as a full meal. Hosting a game night? Set out a small bowl of chips and a fun dip like this lively cream cheese jalapeno cranberry dip to balance the creamy sandwich with a little zip.
And if you’re someone who likes something sweet after a savory meal, a no-fuss dessert is perfect. I love making these cool and creamy blueberry cheesecake parfait cups ahead of time so dessert is ready when I am.
Common Questions
Can I use fresh tomatoes instead of sun-dried? You can, but the flavor will be milder and the sandwich may get wetter. Pat slices dry and add a pinch of salt to bring out flavor.
What’s the best way to prevent a soggy sandwich? Use low heat and patience, layer cheese on both sides, and let it rest one minute before slicing so the filling sets.
Is there a good gluten-free option? Yes, pick a sturdy gluten-free loaf. Toast it lightly before assembling if it tends to be very soft.
Can I skip the ricotta? Sure. Use extra mozzarella or try a mix of mozzarella and a little feta for salt and tang.
How do I add protein without changing the vibe? Add thin prosciutto or sliced turkey. Keep it light so the cheese still shines.
Ready to Make It Tonight?
You’ve got everything you need to make a cozy, golden, and super flavorful sandwich. With a balanced filling, patient heat, and a good bread, your Sun-Dried Tomato Spinach and Ricotta Grilled Cheese will hit the spot every time. If you want more inspiration, this version of Grilled Cheese {with Sun Dried Tomatoes Ricotta and Spinach} is a helpful reference, and this playful Marry Me Grilled Cheese Sandwich – Grilled Cheese Social guide shows how far you can take the idea. Now go make the kind of grilled cheese that makes lunch feel like a little celebration.
Sun-Dried Tomato Spinach and Ricotta Grilled Cheese
Ingredients
Method
- In a small bowl, stir together ricotta, chopped sun-dried tomatoes, salt, pepper, grated garlic, and red pepper flakes if using.
- Fold in chopped spinach.
- Slice or shred the mozzarella or provolone.
- Spread softened butter on one side of each bread slice and a teaspoon of sun-dried tomato oil on the other.
- Warm a nonstick skillet over medium or medium-low heat and add a touch of tomato oil.
- Place one slice of bread buttered-side down in the skillet, layer mozzarella, the ricotta mixture, and more mozzarella, then top with the second slice of bread, buttered-side up.
- Cook slowly for 3 to 5 minutes per side, adjust heat as necessary to avoid burning.
- Let the sandwich rest for 1 minute before slicing and garnish as desired.
