Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Sun Dried Tomato Spinach and Ricotta Grilled Cheese is comforting, elevated, and incredibly satisfying! It takes the classic grilled cheese you grew up with and gives it a gorgeous Italian twist with creamy ricotta, sweet sun-dried tomatoes, fresh spinach, and melty mozzarella. Golden, buttery, crispy on the outside and absolutely luscious on the inside, it’s comfort food that feels special enough for a cozy date night but easy enough for a busy weeknight dinner.

Why You’ll Love This Recipe

• Familiar but fancy – It has all the nostalgic comfort of classic grilled cheese with a grown-up, gourmet twist
• Quick and easy – Ready in under 20 minutes with simple ingredients you can find at any grocery store
• Crowd-pleaser – Even picky eaters love the melty, cheesy goodness (and the spinach sneaks right in!)
• Customizable – Swap ingredients based on what you have in your pantry or fridge
• Perfect anytime meal – Works beautifully for lunch, dinner, or even a fancy-feeling breakfast

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Ingredients You’ll Need

For the Sandwiches:

• 8 slices bread (sourdough, Italian, or your favorite sturdy bread—I love a good crusty sourdough!)
• 1 cup fresh spinach, roughly chopped (baby spinach works perfectly)
• ½ cup sun-dried tomatoes, chopped (the kind packed in oil is a game-changer; just drain them slightly)
• 1 cup ricotta cheese (whole milk ricotta gives the creamiest results)
• 1½–2 cups shredded mozzarella or provolone (or do half and half for extra flavor!)
• 1–2 cloves garlic, minced (fresh is best, but ¼ teaspoon garlic powder works in a pinch)
• 2–3 tablespoons olive oil (if you’re using oil-packed sun-dried tomatoes, use some of that flavorful oil)
• 2–4 tablespoons unsalted butter, room temperature (soft butter spreads so much easier!)

Optional but wonderful:

• Pinch of red pepper flakes (for a little kick)
• Black pepper to taste
• Italian seasoning (about ½ teaspoon adds lovely herby notes)

Why These Ingredients Work

The magic of this grilled cheese is all in the balance. Ricotta cheese brings a creamy, slightly tangy base that’s so much more interesting than plain cheese alone. It also helps hold everything together without being too heavy.

Sun-dried tomatoes add a sweet, concentrated burst of tomato flavor that tastes like summer in every bite—they’re the secret ingredient that makes people ask “what IS that?” in the best way possible. Fresh spinach adds color, nutrients, and a subtle freshness that cuts through all that richness.

The shredded mozzarella or provolone melts beautifully and creates those glorious cheese pulls we all live for. Garlic adds a savory depth, while the butter on the outside of the bread creates that golden, crispy crust that shatters just right when you bite in. It’s a symphony of textures and flavors that just works.

Essential Tools and Equipment

• Large skillet or griddle – A heavy-bottomed pan distributes heat evenly and prevents burning
• Spatula – Preferably a wide one for easy flipping
• Small mixing bowl – For combining the ricotta filling
• Butter knife or offset spatula – Makes spreading butter on bread so much easier
• Cutting board – For chopping spinach and tomatoes
• Measuring cups and spoons – For accurate portions

Step-by-Step Instructions

Step 1: Make the Ricotta Filling

In a small bowl, combine the ricotta cheese, chopped sun-dried tomatoes, and minced garlic. Mix them together until everything is well incorporated. The ricotta should be speckled with ruby-red tomato pieces and smell absolutely heavenly. Fold in the chopped spinach until it’s evenly distributed throughout. Season with a pinch of black pepper and add red pepper flakes or Italian seasoning if you want extra warmth and flavor.

Step 2: Butter the Bread

Spread softened butter evenly on one side of each bread slice. Make sure you get all the way to the edges—those buttery corners are the crispiest, most delicious part! This is the outside of your sandwich, so be generous. If your butter is too cold and tearing the bread, let it sit at room temperature for a few more minutes.

Step 3: Assemble Your Sandwiches

Place the bread slices butter-side down on a clean cutting board or work surface. On the unbuttered side, spread a generous layer of your ricotta mixture. Don’t be stingy here—you want about ¼ cup of filling per sandwich. Top with a nice handful of shredded mozzarella or provolone, dividing it evenly among four sandwiches. Place another slice of bread on top, butter-side up.

Step 4: Heat Your Skillet

Heat a large skillet or griddle over medium heat. This is important—medium heat, not high! You want the bread to turn golden and crispy while giving the cheese plenty of time to melt. If the heat is too high, you’ll end up with burnt bread and cold cheese in the middle.

Step 5: Cook the First Side

Place your assembled sandwiches butter-side down in the hot skillet. You should hear a gentle sizzle—that’s the sound of perfection happening. Cook for 3–4 minutes without moving them around. Resist the urge to peek too early!

Step 6: Flip and Finish

Here comes the moment of truth! Carefully flip each sandwich using your spatula. The bottom should be gorgeously golden and crispy. Cook the second side for another 3–4 minutes, pressing gently with your spatula to help the cheese melt and the layers meld together. When both sides are crispy and golden, and you can see melted cheese just starting to peek out the sides, they’re ready!

Step 7: Rest and Serve

Transfer your grilled cheese to a cutting board and let them rest for just a minute or two. I know it’s hard to wait, but this helps the filling set slightly so it doesn’t all ooze out when you cut them. Slice diagonally (because diagonal always tastes better, doesn’t it?) and serve immediately while they’re hot and melty.

You Must Know

Temperature is everything. If there’s one thing that separates a good grilled cheese from a great one, it’s cooking it low and slow over medium heat. High heat will give you burnt bread with cold, unmelted cheese in the center. Medium heat lets the bread gradually turn golden and crispy while giving all that beautiful cheese time to melt into gooey perfection. Be patient—it’s worth it.

Room temperature butter is non-negotiable. Cold butter will tear your bread and create uneven coverage, which means uneven browning. Take your butter out of the fridge about 30 minutes before you start, or soften it in the microwave for just 5–10 seconds.

Personal Secret: Here’s my little trick that makes all the difference—after you flip the sandwich, place a lid over your skillet for about 30 seconds. The trapped steam helps melt the cheese faster and more evenly without overcooking the bread. It’s like magic!

Pro Tips & Cooking Hacks

• Use day-old bread – Slightly stale bread actually makes the best grilled cheese because it absorbs less butter and gets crispier
• Press gently while cooking – A gentle press with your spatula helps the layers stick together and creates better contact with the pan for even browning
• Don’t overstuff – It’s tempting to pile on the filling, but too much makes the sandwich hard to flip and messy to eat (use about ¼ cup filling per sandwich)
• Grate your own cheese – Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly; freshly grated melts like a dream
• Try mayo instead of butter – Spread a thin layer of mayonnaise on the outside of the bread instead of butter for an incredibly crispy, golden crust (trust me on this one!)
• Use a panini press – If you have one, this is perfect for getting crispy, evenly browned sandwiches with minimal effort

Flavor Variations & Suggestions

This recipe is wonderfully flexible! If you’re not a spinach fan, try arugula for a peppery kick or leave the greens out entirely. Swap the sun-dried tomatoes for roasted red peppers if that’s what you have on hand—they’re just as sweet and delicious.

For extra indulgence, add a few slices of crispy prosciutto or cooked bacon between the cheese layers. A drizzle of balsamic glaze over the ricotta mixture before assembling adds a lovely sweet-tart note that’s absolutely divine. If you want more herbs, fresh basil leaves tucked into the filling are heavenly—they taste like summer!

You can also play with different cheeses: sharp white cheddar, fontina, or even a little bit of crumbled feta mixed into the ricotta brings wonderful flavor. For a heartier version, spread a thin layer of pesto on the bread before adding the ricotta mixture.

Make-Ahead Options

While grilled cheese is definitely best served fresh and hot from the pan, you can absolutely prep components ahead to make dinner easier. The ricotta filling can be made up to two days in advance and stored in an airtight container in the refrigerator. Just give it a good stir before using.

You can also assemble the sandwiches (without buttering the outside) up to four hours ahead, wrap them in plastic wrap, and keep them in the fridge until you’re ready to cook. When it’s time to eat, just butter the outside and cook as directed.

Leftover cooked sandwiches can be stored in the fridge for up to two days, though they’re never quite as magical as when they’re freshly made. Reheat them in a skillet over medium-low heat or in a 350°F oven for about 10 minutes to crisp them back up.

What to Serve With Sun Dried Tomato Spinach and Ricotta Grilled Cheese

This sandwich is rich and satisfying, so it pairs beautifully with something light and fresh on the side. A crisp green salad with a tangy vinaigrette cuts through the richness perfectly. Tomato soup is the classic pairing—there’s something so comforting about dunking your grilled cheese into warm, creamy tomato soup on a chilly day.

Roasted vegetables like asparagus, Brussels sprouts, or zucchini make a lovely, nutritious side. For something easy, just grab a bag of your favorite chips or some crunchy dill pickle spears—the acidity of pickles is wonderful with all that melted cheese.

A light minestrone or vegetable soup works beautifully too. For drinks, try iced tea, lemonade, or a crisp white wine if you’re feeling fancy.

Allergy Information

This recipe contains several common allergens: dairy (ricotta, mozzarella, provolone, butter), gluten (bread), and garlic (which some people are sensitive to).

For a dairy-free version, use dairy-free ricotta (like Kite Hill), dairy-free mozzarella shreds, and vegan butter. The texture won’t be quite the same, but it’s still delicious!

For a gluten-free option, simply use your favorite gluten-free bread—just make sure it’s sturdy enough to hold the filling.

If you’re garlic-sensitive, you can leave it out entirely or substitute with a pinch of garlic powder for milder flavor. The recipe is naturally nut-free and egg-free, making it safe for those allergies.

Storage & Reheating

Leftover grilled cheese can be stored in an airtight container in the refrigerator for up to two days, though honestly, these are so good they rarely last that long!

To reheat, avoid the microwave—it makes the bread soggy and rubbery. Instead, heat them in a skillet over medium-low heat for about 2–3 minutes per side until warmed through and crispy again. You can also reheat in a 350°F oven for 8–10 minutes, which works great if you’re reheating multiple sandwiches at once.

For best results, let refrigerated sandwiches come to room temperature for about 10 minutes before reheating so they warm evenly. The filling can be stored separately in the fridge for up to three days, making it easy to whip up fresh sandwiches whenever the craving hits.

Questions I Get Asked A Lot

Can I freeze these grilled cheese sandwiches?

I don’t recommend freezing the fully assembled and cooked sandwiches—the bread tends to get soggy and the texture suffers when thawed. However, you can freeze the ricotta filling for up to one month! Just thaw it overnight in the fridge and give it a good stir before using.

What if I don’t have sun-dried tomatoes?

No problem! Roasted red peppers make a wonderful substitute and give you that same sweet, concentrated flavor. You could also use fresh cherry tomatoes that you’ve roasted in the oven until they’re jammy and sweet. In a pinch, even regular sliced tomatoes work, though you’ll want to pat them dry first so they don’t make your sandwich soggy.

My cheese isn’t melting—what am I doing wrong?

This usually means your heat is too high. Lower the heat to medium or even medium-low and give it more time. Also, covering the skillet with a lid for 30 seconds after flipping helps create steam that melts the cheese faster. Make sure you’re using shredded cheese too—it melts much better than sliced!

Can I make this in a panini press?

Absolutely! A panini press is perfect for this recipe. Assemble your sandwiches as directed, then cook in the preheated press for about 5–7 minutes until golden and crispy. The even pressure helps everything melt together beautifully.

The filling is falling out—how do I keep it together?

Don’t overstuff! Stick to about ¼ cup of filling per sandwich and spread it evenly, leaving a small border around the edges. Also, give your sandwiches a gentle press with the spatula while cooking—this helps seal everything together. And always let them rest for a minute after cooking before cutting!

💬 Tried this Sun Dried Tomato Spinach and Ricotta Grilled Cheese? Leave a comment and rating below! I’d love to hear how yours turned out and what variations you tried.