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Sun-Dried Tomato Spinach and Ricotta Grilled Cheese

The Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese—a sophisticated take on the humble sandwich. This recipe combines creamy ricotta, savory sun-dried tomatoes, and fresh spinach between slices of perfectly toasted bread. It’s an easy, yet elegant, upgrade that transforms a simple meal into a delightful culinary experience. Perfect for lunch, a quick dinner, or a fancy snack, this grilled cheese is sure to become a new favorite.

Elevate your grilled cheese game with our Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese. This gourmet twist on a classic features creamy ricotta cheese blended with sun-dried tomatoes and fresh spinach, all melted together between golden, crispy bread. It’s easy to make and packed with flavor, offering a delightful combination of textures and tastes that will make this sandwich a standout in your recipe collection.

The first time I made this Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese, it was a spontaneous lunch experiment that quickly turned into a family favorite. My husband had just returned from the market with a fresh loaf of sourdough bread, and I had a jar of sun-dried tomatoes begging to be used. As I layered the creamy ricotta, vibrant spinach, and tangy tomatoes, I knew I was onto something special. The first bite was a revelation—crisp, creamy, and bursting with flavor. Now, it’s our go-to for quick yet satisfying meals, and it never fails to impress our guests.

Why This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese?

Gourmet Flavors: The combination of ricotta, sun-dried tomatoes, and spinach creates a deliciously sophisticated flavor profile.
Creamy and Crunchy: The creamy filling contrasts beautifully with the crispy, toasted bread for a perfect bite every time.
Simple and Quick: Easy to prepare in just a few minutes, this grilled cheese is perfect for any meal of the day.


8 slices of sourdough bread
1 cup ricotta cheese
1/2 cup sun-dried tomatoes, chopped
1 cup fresh spinach, chopped
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons butter, softened

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In a medium bowl, combine the ricotta cheese, chopped sun-dried tomatoes, chopped spinach, and grated Parmesan cheese. Mix well and season with salt and pepper to taste.
Lay out the slices of sourdough bread on a clean surface. Spread a thin layer of the ricotta mixture on one side of each slice of bread.
Sprinkle shredded mozzarella cheese over the ricotta mixture on half of the slices of bread. Top with the remaining slices of bread, ricotta mixture side down, to form sandwiches.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, place two sandwiches in the skillet.
Cook the sandwiches for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Repeat with the remaining sandwiches, adding more olive oil and butter as needed.
Remove the sandwiches from the skillet and let them cool for a minute before cutting in half and serving.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings

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