Introduction

Craving a quick, decadent lunch? This Sun-Dried Tomato Spinach Ricotta Grilled Cheese is the ultimate 10-minute gourmet grilled cheese. It transforms simple ingredients into a melty, savory masterpiece. For another elevated sandwich idea, try the Cranberry Brie and Mozzarella Grilled Cheese Recipe. Both recipes prove that a little creativity can make lunchtime extraordinary.

Ingredients

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese combines creamy, tangy, and savory flavors for a truly gourmet sandwich experience.

• 4 slices of sourdough bread
• 1/4 cup sun-dried tomatoes, drained and chopped
• 1 cup fresh spinach leaves
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese (or provolone)
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons butter, softened

Timing

Prep Time	10 minutes
Cook Time	8 minutes
Total Time	18 minutes

Context: This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese comes together in under 20 minutes, making it about 25% faster than many similar gourmet grilled cheese recipes that require more prep.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather your sun-dried tomatoes (oil-packed or rehydrated), fresh spinach, whole-milk ricotta cheese, and your choice of bread. For the best flavor, use a good melting cheese like mozzarella, provolone, or fontina alongside the ricotta. Have softened butter or mayonnaise ready for toasting.

Step 2 — Wilt the Spinach

In a small pan over medium heat, quickly wilt the fresh spinach until just limp, about 1-2 minutes. Transfer it to a plate and press with a paper towel to remove excess moisture. This prevents a soggy sandwich.

Step 3 — Mix the Ricotta Filling

In a bowl, combine the ricotta with chopped sun-dried tomatoes, a pinch of salt, black pepper, and optional herbs like dried oregano or basil. For extra richness, mix in a tablespoon of the sun-dried tomato oil.

Step 4 — Assemble the Sandwich

Spread a generous layer of the ricotta mixture on one slice of bread. Top with the wilted spinach and your chosen melting cheese. Place the second slice on top. Butter the outer sides of the bread thoroughly.

Step 5 — Preheat Your Pan or Griddle

Preheat a skillet or griddle over medium-low heat. A proper, steady medium-low temperature (around 325°F) is key for melting the cheese completely without burning the bread.

Step 6 — Cook the Grilled Cheese

Place the sandwich in the preheated pan. Cook for 3-4 minutes per side, pressing down gently with a spatula, until golden brown and crisp. Listen for a steady, gentle sizzle.

Step 7 — Check for Doneness

The sandwich is done when the bread is deeply golden and the cheese inside is visibly melted. You can carefully lift a corner to peek. If needed, cover the pan briefly to trap heat and ensure melting.

Step 8 — Rest and Slice

Transfer the finished Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese to a cutting board. Let it rest for 1-2 minutes so the filling sets slightly, then slice diagonally and serve immediately.

Nutritional Information

Calories	Approx. 520 kcal
Protein	22g
Carbohydrates	38g
Fat	31g
Fiber	4g
Sodium	980mg

Note: Nutritional values for this Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese are estimates based on typical ingredients and serving size, and can vary with specific brands and preparations.

Healthier Alternatives

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is wonderfully adaptable. Here are some simple swaps to tailor it to your dietary needs or flavor preferences.

• Protein Alternative (Chicken) — Add shredded rotisserie chicken or grilled chicken breast for a more filling, high-protein meal.
• Lower-Carb Option — Use large, sturdy lettuce leaves like romaine or butter lettuce as wraps instead of bread for a fresh, low-carb version.
• Dairy-Free Ricotta — Substitute the ricotta with a store-bought almond or cashew-based ricotta for a creamy, plant-based alternative.
• Gluten-Free Bread — Opt for a high-quality, hearty gluten-free bread to make this grilled cheese celiac-friendly without sacrificing texture.
• Low-Sodium Swap — Use no-salt-added sun-dried tomatoes packed in oil and a low-sodium cheese to significantly reduce the sodium content.
• Lighter Cheese — Replace the mozzarella/provolone with part-skim mozzarella or a sprinkle of sharp, flavorful Parmesan to use less cheese overall.
• Added Greens — Mix fresh basil or arugula with the spinach for an extra layer of peppery, herbal notes and nutrients.
• Whole Grain Boost — Use a dense, seeded whole-grain bread for added fiber, which makes the sandwich more satisfying and nutritious.

Serving Suggestions

• Pair with a bright, acidic side like a simple tomato basil soup or a crisp green salad with a lemony vinaigrette to cut through the richness.
• Perfect for a cozy lunch, a quick weeknight dinner, or as a sophisticated option for a casual gathering or picnic.
• For a heartier meal, serve alongside a bowl of roasted red pepper soup or a cup of minestrone.
• Elevate your plating by slicing the sandwich diagonally and fanning it out on a wooden board or simple plate, garnished with a few fresh basil leaves.
• Add a side of garlic-infused olive oil or a balsamic glaze for dipping, enhancing the sun-dried tomato and spinach flavors.
• For a brunch twist, serve with a side of fresh fruit or a light potato salad.

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is versatile enough for any occasion, from a solo treat to an impressive part of a shared meal.

Common Mistakes to Avoid

• Mistake: Using wet sun-dried tomatoes straight from the jar, which can make the bread soggy. Fix: Pat them thoroughly dry with a paper towel before adding to the sandwich.
• Mistake: Not wilting the spinach first, leading to a bulky, difficult-to-eat sandwich. Fix: Quickly sauté or steam the spinach until just wilted, then squeeze out all excess moisture.
• Mistake: Spreading ricotta too thickly, causing it to ooze out and cool before the cheese melts. Fix: Use a thin, even layer of ricotta and press it gently into the bread.
• Mistake: Cooking on too high heat, which burns the bread before the interior warms. Fix: Use medium-low heat for a slow, even toast that melts the fillings perfectly.
• Mistake: Overloading the sandwich, which prevents proper compression and even cooking. Fix: Be moderate with fillings; a balanced Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is about harmony, not height.
• Mistake: Using cold ricotta straight from the fridge, which chills other ingredients. Fix: Let the ricotta sit at room temperature for 15-20 minutes before assembling.
• Mistake: Choosing bread that’s too thin or soft, which can’t support the hearty fillings. Fix: Opt for a sturdy, thick-sliced bread like sourdough or a rustic Italian loaf.
• Mistake: Not seasoning the ricotta, resulting in a bland flavor profile. Fix: Mix a pinch of salt, pepper, and herbs into the ricotta before spreading.
• Mistake: Pressing down too hard with the spatula, which squeezes out precious fillings. Fix: Apply gentle, even pressure to compress the sandwich without causing a mess.

Storing Tips

• Fridge: Cool your Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese completely. Store in an airtight container for up to 2 days. The bread may soften from the moisture of the fillings.
• Freezer: Wrap each cooled sandwich tightly in foil or plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.
• Reheat: For best results, reheat in a skillet over medium-low heat until the cheese is melted and the internal temperature reaches 165°F. You can also use a toaster oven or air fryer at 350°F for 5-7 minutes. Avoid the microwave, as it will make the bread very soggy.

Always refrigerate leftovers within two hours of cooking. For food safety, ensure the ricotta and spinach mixture reaches a safe internal temperature when reheating.

Conclusion

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is a quick, flavor-packed upgrade to a classic. We hope you love this easy, cheesy sandwich as much as we do! Give it a try and let us know what you think in the comments. Don’t forget to subscribe for more delicious recipes like our Salmon Patties, Cheesy Eggs and Cheesy Grits Recipe.

Print

FAQs

Can I use fresh tomatoes instead of sun-dried?

No, we do not recommend it. Sun-dried tomatoes provide a concentrated, sweet-tart flavor and chewy texture that is essential to this Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese. Fresh tomatoes will release too much moisture, making the sandwich soggy.

What is the best way to prepare the spinach?

Lightly wilt the spinach in a pan to remove excess water. Squeeze it dry in a paper towel before mixing it with the ricotta. This step prevents a watery filling and ensures your grilled cheese has perfect texture.

Can I make this recipe ahead of time?

You can prepare the ricotta, spinach, and sun-dried tomato filling a day in advance. Store it covered in the refrigerator. Assemble and grill the sandwiches just before serving for the best, crispiest results.