Why You’ll Love This Recipe
This grilled cheese is everything you love about a classic sandwich—but elevated. The combination of creamy ricotta and melty mozzarella or provolone creates a perfect texture contrast, while sun-dried tomatoes add a burst of flavor that balances beautifully with fresh spinach. It’s a fast and flavorful recipe that’s easy to throw together, yet impressive enough to serve guests. Plus, it’s endlessly customizable and naturally vegetarian.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bread slices (sourdough, whole grain, or artisan loaf)
ricotta cheese
sun-dried tomatoes (oil-packed or rehydrated, chopped)
fresh spinach (roughly chopped)
mozzarella or provolone cheese (shredded or sliced)
butter or olive oil (for toasting)
salt
black pepper
optional: garlic powder, red pepper flakes, or fresh basil
Directions
- In a small bowl, mix ricotta cheese with salt, pepper, and any optional seasonings like garlic powder or red pepper flakes.
- Spread a generous layer of the ricotta mixture on one side of each slice of bread.
- Top one side with chopped sun-dried tomatoes, fresh spinach, and mozzarella or provolone.
- Close the sandwich with the second slice of bread, ricotta side down.
- Heat a skillet over medium heat and melt a bit of butter or drizzle olive oil.
- Grill the sandwich for 3–4 minutes per side, pressing gently, until golden brown and the cheese is melted.
- Slice and serve warm.
Servings and timing
This recipe makes 2 sandwiches and takes about 10 minutes to prepare and 10 minutes to cook. Total time: approximately 20 minutes.
Variations
- Add pesto: Spread a thin layer of pesto on the inside of the bread for extra flavor.
- Make it spicy: Add a pinch of red pepper flakes or a layer of spicy arugula.
- Use different cheese: Swap ricotta for goat cheese or cream cheese for a tangier profile.
- Add protein: Include cooked chicken, turkey, or crispy bacon for a heartier version.
- Use roasted veggies: Add grilled zucchini, eggplant, or red peppers for more depth.
Storage/Reheating
Grilled cheese is best enjoyed fresh, but if you have leftovers, wrap them tightly and store in the fridge for up to 2 days. Reheat in a skillet over low heat to maintain crispiness, or warm in the oven at 350°F (175°C) for 10 minutes. Avoid microwaving, as it may make the sandwich soggy.
FAQs
Can I use frozen spinach?
Yes, thaw and squeeze out excess moisture before using.
What kind of bread works best?
Thick-sliced artisan bread or sourdough holds up well to the fillings and gives a crispy finish.
Can I make this in a panini press?
Absolutely. It will give you a great crust and even melt throughout.
Is ricotta cheese melty like mozzarella?
No, ricotta is creamy but doesn’t melt in the same way—this contrast adds to the texture.
Can I make this dairy-free?
Yes, use dairy-free ricotta and mozzarella alternatives and vegan butter or oil for grilling.
Do I need to cook the spinach first?
No, it wilts perfectly while the sandwich is grilling.
How can I prevent the sandwich from falling apart?
Use cheese as a “glue” on both sides and press gently while grilling to hold everything together.
What are the best sun-dried tomatoes for this?
Oil-packed sun-dried tomatoes offer the best flavor and texture, but rehydrated dry-packed ones work too.
Can I prepare these ahead of time?
You can assemble them and store in the fridge for a few hours, then grill just before serving.
What side dishes go well with this?
Tomato soup, mixed greens, or a simple cucumber salad pair beautifully with this sandwich.
Conclusion
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a satisfying, flavor-packed sandwich that’s both easy and elegant. Whether you’re craving a warm, melty lunch or planning a quick vegetarian dinner, this recipe brings comfort and creativity together in every bite. Once you try this twist on the classic grilled cheese, you’ll want to keep it in regular rotation.
PrintSun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a flavorful, elevated take on classic grilled cheese. Creamy ricotta, tangy sun-dried tomatoes, fresh spinach, and melty mozzarella are sandwiched between golden, crispy bread slices—perfect for a quick vegetarian lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 slices bread (sourdough, whole grain, or artisan loaf)
- 1/2 cup ricotta cheese
- 1/3 cup sun-dried tomatoes (oil-packed or rehydrated), chopped
- 1/2 cup fresh spinach, roughly chopped
- 1/2 cup shredded or sliced mozzarella or provolone cheese
- 2 tbsp butter or olive oil (for toasting)
- Salt and black pepper, to taste
- Optional: 1/4 tsp garlic powder, red pepper flakes, or fresh basil
Instructions
In a small bowl, mix ricotta with salt, pepper, and any optional seasonings like garlic powder or red pepper flakes.
- Spread a generous layer of ricotta mixture onto one side of each slice of bread.
- On two slices, layer chopped sun-dried tomatoes, spinach, and mozzarella or provolone.
- Top with remaining slices of bread, ricotta side down, to close the sandwiches.
- Heat a skillet over medium heat. Melt butter or drizzle olive oil in the pan.
- Place sandwiches in the skillet and grill for 3–4 minutes per side, pressing gently, until golden brown and cheese is melted.
- Remove from heat, slice, and serve warm.
Notes
- Use thick artisan bread for best structure and crispness.
- Ricotta adds creaminess but won’t melt—pair with mozzarella for melt factor.
- No need to pre-cook spinach—it wilts during grilling.
- Panini press works great for even grilling and melty results.
- Store leftovers wrapped in foil and reheat in skillet or oven for crispness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 45mg
