Sun Dried Tomato Spinach and Ricotta Grilled Cheese

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Golden, buttery crisp bread hugging a dreamy mix of creamy ricotta, tangy sun-dried tomatoes, and earthy spinach—this grilled cheese isn’t your average sandwich. It’s indulgent yet fresh, delivering an irresistible crunch and a lush filling with each bite. If you’re craving a quick, cozy lunch that still feels special, this is the one to bookmark.

Whether you pair it with tomato soup or serve it as the star of a brunch spread, the balance of textures and flavors makes this grilled cheese a repeat favorite. The ricotta provides a mellow base that plays well with the sharpness of the sun-dried tomatoes, while spinach adds both color and subtle flavor. All that, held together by perfectly toasted bread.

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Ingredients for this Sun Dried Tomato Spinach and Ricotta Grilled Cheese

• 4 slices of sourdough bread or artisan-style sandwich bread
• 1 cup ricotta cheese, well-drained
• ½ cup fresh spinach leaves (baby spinach preferred)
• ¼ cup sun-dried tomatoes (in oil), chopped
• ½ cup shredded mozzarella (optional, for extra meltiness)
• 1 tbsp olive oil (for sautéing spinach)
• Salt and pepper, to taste
• 2 tbsp butter (for toasting the bread)

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Step 1: Sauté the Spinach

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the spinach and cook for 1-2 minutes, just until wilted. Season with a pinch of salt and pepper, then set it aside to cool slightly.

Step 2: Mix the Filling

In a medium bowl, combine the ricotta cheese, chopped sun-dried tomatoes, and sautéed spinach. Add a little salt and pepper to taste. If you like it extra melty, mix in the shredded mozzarella as well.

Step 3: Assemble the Sandwiches

Lay out the slices of bread. Spread the ricotta mixture evenly over two slices. Top with the remaining bread to form sandwiches.

Step 4: Grill to Golden Perfection

Heat a nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt. Place one sandwich in the skillet, pressing it down lightly. Cook for about 3-4 minutes on each side, or until the bread is golden brown and crispy, and the filling is warmed through. Repeat with the second sandwich, adding more butter as needed.

Step 5: Serve and Enjoy

Let the sandwiches rest for a minute, then slice in half and serve immediately while the cheese is still warm and creamy.

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Frequently Asked Questions

Can I use a different cheese?

Yes, try goat cheese or cream cheese for a different tang and texture. Mozzarella and provolone also melt beautifully.

What bread works best?

Sourdough is ideal, but any sturdy, crusty bread like ciabatta or whole grain will work. Avoid soft sandwich bread, which can become soggy.

Can I make this dairy-free?

You can! Use dairy-free ricotta alternatives and vegan cheese shreds. Just make sure they melt well and are flavorful.

Can I prep this in advance?

You can mix the ricotta filling a day ahead and store it in the fridge. Assemble and grill fresh for best texture.

What can I serve it with?

Tomato basil soup, a light arugula salad, or even roasted red pepper dip all pair wonderfully.

Is it freezer-friendly?

Not recommended. Freezing may affect the texture of the ricotta and make the bread soggy upon reheating.

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