Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Sun Dried Tomato Spinach and Ricotta Grilled Cheese transforms the classic comfort food into a restaurant-quality meal that’s still simple enough for busy weeknights. Imagine biting into golden, buttery sourdough with creamy ricotta, sweet sun-dried tomatoes, fresh spinach, and gooey melted mozzarella all melding together in perfect harmony.

I first made this recipe on a rainy Sunday when I wanted something cozy but more exciting than plain cheddar, and it’s been my go-to elevated grilled cheese ever since. Whether you’re looking for a quick lunch, easy dinner, or impressive appetizer for game day, this Italian-inspired grilled cheese delivers big flavor without the fuss.

Why You’ll Love This Recipe

• Restaurant-quality flavor in 15 minutes – This gourmet grilled cheese tastes like it came from a fancy café but takes less time than ordering takeout
• Creamy and indulgent without being heavy – Ricotta cheese adds luxurious texture while keeping it lighter than all-melted-cheese versions
• Perfect balance of flavors – Sweet sun-dried tomatoes, earthy spinach, tangy ricotta, and salty mozzarella create incredible depth
• Minimal prep, maximum impact – Just mix the filling, assemble, and cook—no complicated techniques required
• Kid-approved with grown-up taste – Even picky eaters love the melty cheese, while adults appreciate the sophisticated Italian flavors
• Endlessly customizable – Swap cheeses, add proteins, or adjust seasonings to make it your own

Equipment Needed

• Large skillet or griddle (cast iron works beautifully)
• Small mixing bowl
• Spatula (preferably wide for easy flipping)
• Cutting board
• Sharp knife
• Butter knife or offset spatula for spreading
• Measuring cups and spoons

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Ingredients You’ll Need

For the Sandwiches:

• 8 slices bread, sourdough or Italian (white bread or whole wheat work too)
• 1 cup fresh spinach, roughly chopped (baby spinach is easiest)
• ½ cup sun-dried tomatoes, chopped, packed in oil and drained slightly (dry-packed works but soak first)
• 1 cup ricotta cheese, whole milk (part-skim okay for lighter version)
• 1½–2 cups shredded mozzarella or provolone cheese (or mix both for best melt)
• 1–2 cloves garlic, minced (or ½ teaspoon garlic powder)
• 2–4 tablespoons unsalted butter, room temperature (salted butter works, just reduce added salt)
• Optional: pinch of red pepper flakes, black pepper, or Italian seasoning for extra flavor

Ingredient Notes

Bread: Sourdough is my top choice for its tangy flavor and sturdy texture that holds up to the creamy filling without getting soggy. Italian bread or ciabatta also work beautifully. For a classic feel, use white sandwich bread, but avoid super-thin slices that might fall apart.

Sun-dried tomatoes: Oil-packed varieties are more flavorful and tender—just drain off excess oil. If using dry-packed, soak them in hot water for 10 minutes, then drain and pat dry before chopping.

Ricotta cheese: Whole milk ricotta creates the creamiest filling. Part-skim works for a lighter option. Drain ricotta in a fine-mesh strainer for 10 minutes if it seems watery to prevent soggy bread.

Cheese for melting: Mozzarella melts beautifully and has mild flavor, while provolone adds a sharper, more complex taste. A 50/50 mix gives you the best of both worlds. Pre-shredded is convenient, but block cheese you shred yourself melts better.

Spinach: Fresh baby spinach is easiest since it’s already bite-sized. Frozen spinach works too—just thaw completely and squeeze out all moisture before using.

Garlic: Fresh minced garlic gives the best flavor, but garlic powder (½ teaspoon) is a quick substitute when you’re short on time.

Step-by-Step Instructions

Step 1: Prepare the Ricotta Filling

In a small bowl, combine 1 cup ricotta cheese, ½ cup chopped sun-dried tomatoes, and 1–2 cloves minced garlic. Stir in 1 cup roughly chopped fresh spinach until evenly distributed throughout the mixture. Season with a generous pinch of black pepper and add red pepper flakes or Italian seasoning if you want extra flavor.

Step 2: Butter the Bread

Spread 2–4 tablespoons of room-temperature butter evenly on one side of each of the 8 bread slices. Make sure you butter all the way to the edges for even browning and that irresistible golden crust.

Step 3: Assemble the Sandwiches

Place the bread slices butter-side down on a clean surface or cutting board. On the unbuttered side of 4 slices, spread a generous layer of the ricotta mixture (about ¼ cup per sandwich). Top each with ⅓–½ cup of shredded mozzarella or provolone, dividing it evenly among the four sandwiches. Place the remaining 4 bread slices on top, butter-side up, to complete your sandwiches.

Step 4: Heat Your Skillet

Heat a large skillet or griddle over medium heat for 2–3 minutes. Medium heat is crucial—too high and your bread will burn before the cheese melts; too low and you won’t get that perfect golden crust.

Step 5: Cook the First Side

Place assembled sandwiches butter-side down in the hot skillet (work in batches if they don’t all fit). Cook for 3–4 minutes without moving them until the bottom is golden brown and crispy. Resist the urge to press down hard or peek too early

Step 6: Flip and Finish

Carefully flip each sandwich using a wide spatula and cook the second side for another 3–4 minutes. Gently press down with the spatula to help the cheese melt and the filling compress slightly. The sandwich is done when both sides are golden brown and crispy, and the cheese is fully melted and gooey inside.

Pro Tips & Cooking Hacks

• Use room-temperature butter – It spreads evenly without tearing bread and creates a more uniform golden crust
• Don’t overstuff – Too much filling makes sandwiches hard to flip and messy to eat; about ¼ cup ricotta mixture per sandwich is perfect
• Cover the pan for extra-melty cheese – Place a lid over the skillet for the last minute of cooking to trap heat and guarantee fully melted cheese
• Low and slow wins – Medium heat gives you time to melt the cheese before the bread burns; if your bread is browning too fast, lower the heat
• Make filling ahead – The ricotta mixture can be prepared up to 2 days in advance and stored in the fridge for quick assembly
• Use mayo instead of butter – Spread a thin layer of mayonnaise on the outside of bread for an extra-crispy, golden crust (seriously, try it!)
• Press gently, not hard – Light pressure helps cheese melt without squeezing out all your filling
• Slice diagonally – Cutting sandwiches corner to corner looks more appealing and makes them easier to handle
• Batch cooking – Use a large griddle or two skillets simultaneously to make all four sandwiches at once for serving a crowd

Tips & Variations

Storage: These grilled cheese sandwiches are best enjoyed fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium-low heat or in a 350°F oven for 10 minutes to recrisp the bread—avoid the microwave as it makes them soggy.

Make-Ahead: Prepare the ricotta filling up to 2 days in advance and store covered in the fridge. You can also assemble uncooked sandwiches, wrap them tightly in plastic wrap, and refrigerate for up to 4 hours before cooking.

Gluten-Free: Use your favorite gluten-free bread—just make sure it’s sturdy enough to hold the filling without falling apart.

Add Protein: Tuck in sliced grilled chicken, crispy bacon, prosciutto, or salami for a heartier meal.

Cheese Swaps: Try fontina, Gruyère, white cheddar, or even goat cheese mixed with the ricotta for different flavor profiles.

Veggie Boost: Add roasted red peppers, sautéed mushrooms, or caramelized onions to the filling for extra vegetables.

Herb It Up: Fresh basil, oregano, or parsley mixed into the ricotta adds bright, aromatic flavor.

Spicy Kick: Increase red pepper flakes or add a drizzle of hot honey before serving for sweet-spicy contrast.

Serving Suggestions

Serve your Sun Dried Tomato Spinach and Ricotta Grilled Cheese alongside a simple green salad with balsamic vinaigrette to balance the richness, or pair it with a bowl of creamy tomato soup for the ultimate comfort food combo. Fresh fruit like apple slices or grapes adds a refreshing contrast, while crispy sweet potato fries or regular fries make it a complete meal kids will devour.

For a light lunch, cut sandwiches into quarters and serve as part of a brunch spread with mixed greens and fresh berries. If you’re entertaining, pair with a chilled white wine like Pinot Grigio or Sauvignon Blanc that complements the Italian flavors beautifully.

Common Mistakes

• Cooking on too-high heat – This burns the bread before the cheese melts; always use medium heat for even cooking and perfect results
• Using cold butter – Cold butter tears bread and doesn’t spread evenly; let it sit at room temperature for 15-20 minutes first
• Overfilling sandwiches – Too much filling oozes out during cooking and makes flipping difficult; stick to about ¼ cup ricotta mixture per sandwich
• Not draining sun-dried tomatoes – Excess oil makes the filling too greasy and can cause soggy bread; pat them dry with paper towels
• Skipping the garlic – It adds essential flavor depth; don’t leave it out unless you have an allergy
• Pressing too hard while cooking – This squeezes out the delicious filling; use gentle pressure just to encourage even contact with the pan
• Using watery ricotta – If your ricotta is very wet, drain it first or your bread will get soggy
• Flipping too early – Let the first side fully brown (3-4 minutes) before attempting to flip or the bread might stick or tear

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

This gourmet grilled cheese is rich and satisfying, so it pairs beautifully with lighter, fresh sides. A crisp arugula salad with lemon vinaigrette cuts through the richness, while classic tomato soup (either homemade or good-quality canned) makes it the ultimate cozy meal.

For a heartier spread, serve with roasted vegetables, sweet potato fries, or a simple pasta salad for a complete Italian-inspired lunch or dinner.

Frequently Asked Questions

Can I make this grilled cheese in a panini press?

Yes! A panini press works wonderfully for this recipe and gives you those attractive grill marks. Preheat your press, assemble sandwiches as directed (butter both outer sides), and cook for 4-5 minutes until golden and the cheese is melted. The press applies even pressure, ensuring perfectly crispy bread and gooey filling.

Can I use frozen spinach instead of fresh?

Absolutely! Use about ½ cup frozen spinach (thawed), but this is crucial: squeeze out ALL the excess moisture using a clean kitchen towel or paper towels, or your filling will be watery and make soggy sandwiches. Frozen spinach actually works great since it’s already chopped and wilted.

How do I prevent the filling from oozing out?

Don’t overfill (stick to ¼ cup ricotta mixture per sandwich), leave a small border around the edges when spreading, and avoid pressing too hard while cooking. Also, make sure your ricotta isn’t too watery—if it seems thin, drain it in a fine-mesh strainer for 10 minutes before mixing the filling.

Can I make these in the oven instead of on the stovetop?

Yes! Preheat oven to 425°F, butter both outer sides of assembled sandwiches, place on a baking sheet, and bake for 5-6 minutes per side, flipping once, until golden brown. The stovetop gives better control and crispier results, but the oven works well for making multiple sandwiches at once.

What’s the best bread to use for this recipe?

Sourdough is my top pick for its tangy flavor and sturdy texture, but Italian bread, ciabatta, Texas toast, or even good-quality white sandwich bread all work well. Choose bread that’s thick enough (about ½-inch slices) to hold the filling without falling apart but not so thick that it won’t cook through before the cheese melts.

💬 Tried this recipe? Leave a comment and rating below! Share your favorite cheese combination or any creative variations you tried. I’d love to hear how your Sun Dried Tomato Spinach and Ricotta Grilled Cheese turned out!