Name: Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: American
Ingredients: 2 slices sourdough or rustic white bread; 2 tablespoons ricotta cheese; 1⁄4 cup shredded mozzarella cheese; 1⁄4 cup sun-dried tomatoes (oil-packed, chopped); 1⁄3 cup fresh spinach leaves; 1 tablespoon unsalted butter (softened); 1 teaspoon olive oil (for sautéing); Optional: 1 small garlic clove (cut in half for rubbing)

When grilled cheese takes a gourmet detour, you end up with this glorious stack of Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese. Think crisp, golden bread giving way to a melty center where creamy ricotta, bright spinach, and tangy sun-dried tomatoes mingle in cheesy harmony. It’s a flavor-packed upgrade from your childhood favorite—still comfort food, just a bit more grown up.

Perfect for a cozy lunch, quick dinner, or indulgent snack, this sandwich bridges simplicity and sophistication. The savory sweetness of sun-dried tomatoes plays off the mild ricotta beautifully, while fresh spinach adds color and balance. It’s rich without being heavy, and best of all, you can make it in under 15 minutes.

What Kind of Bread Should I Use for Grilled Cheese?

A sturdy bread is key. Sourdough or country-style white hold up well to the melting cheese and moisture from the ricotta. You want a crisp crust and a tender inside—avoid overly soft breads that might turn soggy.

Ingredients for the Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Ricotta Cheese: Offers a creamy, mild base that contrasts with the punchier ingredients. Use whole milk ricotta for richness.

Mozzarella Cheese: Brings that essential melty stretch and blends perfectly with ricotta.

Sun-Dried Tomatoes: Packed with deep, savory-sweet flavor. Choose oil-packed for better texture and richness.

Fresh Spinach: A quick sauté keeps it vibrant and softens any bitterness. It adds freshness and nutrients.

Butter: Essential for toasting the bread to a perfect golden crunch. Softened for easy spreading.

Bread (Sourdough or Rustic White): Thick slices give structure and that irresistible crispy finish.

Garlic (optional): Adds a subtle aromatic layer if you rub it on the toasted bread.

How To Make the Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Step 1: Prep the Spinach

Heat a small skillet over medium heat. Add a touch of olive oil and sauté the fresh spinach for 1-2 minutes until just wilted. Set aside.

Step 2: Mix the Ricotta Base

In a bowl, mix the ricotta cheese with a pinch of salt and pepper. You can add a tiny bit of garlic powder or chili flakes if you want to boost flavor.

Step 3: Assemble the Sandwich

Spread butter on one side of each bread slice. On the unbuttered side, layer ricotta, then a sprinkle of mozzarella, followed by sun-dried tomatoes and the sautéed spinach. Top with another slice, buttered side facing out.

Step 4: Toast to Perfection

Heat a skillet or grill pan over medium heat. Place the sandwich on the pan and grill for 3-4 minutes per side, pressing down lightly, until the bread is golden brown and the cheese is melted.

Step 5: Serve and Slice

Remove from heat, let it rest for a minute, then slice in half and enjoy that cheesy pull!

How to Serve and Store This Grilled Cheese

Serve this grilled cheese hot off the skillet while the cheese is perfectly gooey. Pair it with a bowl of tomato soup, a crisp salad, or a handful of kettle chips for a complete meal.

If you have leftovers (unlikely!), store them in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat to maintain that crisp exterior—avoid the microwave to keep it from going soggy.

Frequently Asked Questions

How do I prevent the bread from burning before the cheese melts?

Cook the sandwich on medium or medium-low heat. This allows the cheese time to melt while the bread toasts slowly and evenly.

Can I use frozen spinach instead of fresh?

Yes, just thaw and squeeze out excess water before adding it. Too much moisture can make the sandwich soggy.

What’s a good substitute for ricotta?

Try cream cheese or goat cheese for a similar creamy texture with a different flavor profile.

Can I use another type of cheese instead of mozzarella?

Absolutely. Fontina, provolone, or Havarti all melt beautifully and pair well with ricotta.

Is this sandwich freezer-friendly?

Not really. Ricotta and spinach don’t freeze and reheat well in sandwiches. Best to enjoy it fresh.

Can I make this vegan?

You can! Use plant-based butter, ricotta, and mozzarella alternatives. Just be sure they melt well.

Want More Sandwich Ideas with a Twist?

If this Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is your thing, try out these other creative combos from Life with Jam:

Pulled Pork Grilled Cheese Sandwich for a hearty, smoky bite.
Skillet Ricotta Pasta with Roasted Broccoli to keep the ricotta train rolling.
Cheesesteak Tortellini in Rich Provolone Sauce for something ultra comforting.
Green Olive and Feta Cheese Dip if you’re feeling snacky.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for another cheese-lover’s dream.

📌 Save this recipe to your Pinterest board so you can come back to it whenever the craving hits.

And let me know in the comments how yours turned out. Did you swap in goat cheese? Try adding caramelized onions?

I love seeing how others make these recipes their own. Got a question? Ask away!

✨ Find more cozy recipes like this on my Pinterest: Life with Jam on Pinterest

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Author: Jam Scott
Total Time: 13 minutes
Yield: 1 sandwich
Diet: Vegetarian

Print Recipe

Description

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a melty, savory, and slightly tangy sandwich layered with creamy ricotta, sautéed spinach, and flavorful sun-dried tomatoes. Wrapped in crispy golden bread and finished with gooey mozzarella, it’s a quick and cozy comfort meal done in under 15 minutes.

Ingredients

2 slices sourdough or rustic white bread

2 tablespoons ricotta cheese

1⁄4 cup shredded mozzarella cheese

1⁄4 cup sun-dried tomatoes (oil-packed, chopped)

1⁄3 cup fresh spinach leaves

1 tablespoon unsalted butter (softened)

1 teaspoon olive oil (for sautéing)

Optional: 1 small garlic clove (cut in half for rubbing)

Instructions

1. Heat olive oil in a skillet over medium heat. Add spinach and sauté for 1–2 minutes until wilted. Set aside.

2. In a small bowl, mix ricotta cheese with a pinch of salt and pepper. Add optional garlic powder or chili flakes for extra flavor.

3. Spread butter on one side of each bread slice.

4. On the unbuttered side, spread the ricotta mixture, then layer on mozzarella, sun-dried tomatoes, and sautéed spinach.

5. Top with the second slice of bread, buttered side facing out.

6. Heat a skillet or grill pan over medium heat. Cook sandwich for 3–4 minutes per side, pressing lightly, until bread is golden and cheese is melted.

7. Let rest for a minute before slicing and serving.