Gourmet Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

If there is one comfort food that transcends age, culture, and culinary trends, it is the grilled cheese sandwich. However, the days of single-slice American cheese on white bread are behind us. Today, we are elevating this classic staple into a gourmet experience that balances creamy richness with tangy brightness and earthy undertones. Enter the Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese—a sandwich that tastes like a trip to the Italian countryside, yet comes together in your kitchen in under 20 minutes.

This recipe is more than just a sandwich; it is a study in texture and flavor contrast. The foundation is a crispy, golden-brown sourdough, providing the necessary structural integrity to hold a luxurious filling. Inside, we have a three-cheese blend strategy: creamy ricotta for a velvety mouthfeel, mozzarella for that iconic “cheese pull” and structural binding, and a hint of parmesan for a savory punch. The richness of the dairy is cut perfectly by the intense, concentrated sweetness of sun-dried tomatoes and the fresh, iron-rich bite of spinach.

Whether you are looking for a quick vegetarian lunch, a light dinner to pair with a soup, or simply a way to use up that tub of ricotta sitting in your fridge, this sandwich delivers. It is sophisticated enough to serve to guests but simple enough to make for yourself on a busy Tuesday. In this article, we will walk through the science of the perfect melt, how to prepare your greens to avoid a soggy sandwich, and the secret to that perfectly golden, crunch-tastic crust.

The Secret to the Perfect Filling

The biggest mistake people make with “fancy” grilled cheeses is using ingredients that are too wet. Spinach and fresh tomatoes release water when heated, which can turn your crispy bread into a soggy mess. To combat this, this recipe uses sun-dried tomatoes, which are packed with flavor but low on moisture. For the spinach, we recommend a quick wilt in a pan or thoroughly drying fresh baby spinach to ensure the structural integrity of the sandwich remains intact.

Furthermore, ricotta cheese, while delicious, does not melt in the traditional sense. It softens and spreads. That is why we pair it with a low-moisture mozzarella. The mozzarella acts as the “glue” that holds the spinach and tomatoes in place, while the ricotta provides that dollop of creaminess that makes every bite luxurious.

Ingredients

Here is everything you need to assemble this masterpiece:

• Sourdough Bread – 4 thick slices. You want a bread with a tight enough crumb to hold the cheese but hearty enough to crisp up. Ciabatta or a rustic country loaf are excellent alternatives.
• Ricotta Cheese – ½ cup. Whole milk ricotta is preferred for the best texture.
• Mozzarella Cheese – ½ cup, shredded. Low-moisture part-skim mozzarella melts best without releasing too much water/grease.
• Sun-Dried Tomatoes – ¼ cup. Oil-packed tomatoes are best; drain them well and chop them roughly.
• Fresh Spinach – 1 cup fresh baby spinach. You can use it raw for a bit of crunch or quickly sauté it with garlic.
• Butter – 2 tablespoons, room temperature. For spreading on the outside of the bread.
• Garlic Powder – ½ teaspoon. To season the ricotta mixture.
• Red Pepper Flakes – ¼ teaspoon. Optional, for a subtle heat that cuts through the rich cheese.
• Salt and Black Pepper – To taste.
• Olive Oil – 1 teaspoon (if sautéing spinach).

Instructions

Follow these steps to achieve grilled cheese perfection:

1. Prepare the Ricotta Mixture: In a small bowl, mix the ricotta cheese with the garlic powder, red pepper flakes, a pinch of salt, and cracked black pepper. This ensures flavor is distributed in every bite, rather than just having plain cheese.
2. Prep the Spinach: If you prefer wilted spinach, heat a teaspoon of olive oil in a skillet over medium heat. Add the spinach and cook for 1–2 minutes until just wilted. Remove from the pan and squeeze out all excess liquid. If using fresh spinach, ensure it is dry.
3. Assemble the Base: Lay out your four slices of bread. Spread the ricotta mixture generously on two of the slices. This acts as an anchor for the vegetables.
4. Layer the Fillings: Top the ricotta layer with the chopped sun-dried tomatoes and the spinach.
5. Add the “Glue”: Sprinkle the shredded mozzarella over the vegetables. This top layer of cheese will melt into the top slice of bread, sealing the sandwich shut so it doesn’t fall apart when you flip it.
6. Close and Butter: Place the remaining bread slices on top. Spread the softened butter continuously over the outside of the top slice of bread.
7. Grill (Side 1): Heat a non-stick skillet or cast-iron pan over medium-low heat. Place the sandwiches butter-side down into the pan.
8. Butter and Flip: While the first side is cooking, butter the side of the bread that is now facing up. Grill for 3–4 minutes until the bottom is deep golden brown and crispy. carefully flip the sandwiches.
9. Grill (Side 2): Cook for another 3–4 minutes on the second side. Press down gently with a spatula to encourage the cheeses to melt and meld together, but don’t smash it too hard or the filling will spill out.
10. Rest and Serve: Remove from the pan and let them rest on a wire rack or cutting board for 1 minute. This allows the cheese to set slightly so it doesn’t run out when you cut it. Slice in half and serve immediately.

Tips for the Ultimate Melt

• Low and Slow: The most common error is cooking the sandwich too hot. If the pan is too hot, the bread will burn before the cheese inside has fully melted. Stick to medium-low heat.
• The Mayo Hack: If you want an even crispier, tangier crust, try substituting the butter on the outside of the bread with a thin layer of mayonnaise. The egg proteins in the mayo brown beautifully.
• Room Temp Cheese: Cold cheese takes longer to melt. If you can, take your cheeses out of the fridge 15 minutes before cooking.

Variations to Try

• Protein Boost: Add grilled chicken breast or crispy pancetta to the filling for a meatier version.
• Balsamic Glaze: Drizzle a little balsamic glaze inside the sandwich before closing it, or use it as a dipping sauce. The acidity pairs wonderfully with the sun-dried tomatoes.
• Pesto Power: Swap the plain butter on the bread for a pesto-butter mix, or spread a thin layer of pesto on the inside of the bread before adding the cheese.
• Spicy Kick: Add chopped Calabrian chilies to the ricotta mixture for a significant heat upgrade.

Serving Suggestions

This grilled cheese is rich, so it pairs well with acidic or fresh sides to cleanse the palate.

• Soup: The classic pairing is Tomato Basil Soup. The acidity of the soup cuts the fat of the cheese.
• Salad: A simple Arugula Salad with a lemon vinaigrette echoes the peppery notes of the spinach and brightness of the lemon zest.
• Drink: A crisp white wine like Pinot Grigio or a sparkling water with a twist of lemon.

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

A gourmet twist on the classic grilled cheese featuring creamy ricotta, tangy sun-dried tomatoes, and fresh spinach on crispy sourdough.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 Sandwiches

Course: Dinner, Lunch

Cuisine: American, Italian-Inspired

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Sandwich Base

• 4 slices sourdough bread thick cut
• 2 tbsp unsalted butter softened

Filling

• 0.5 cup ricotta cheese whole milk
• 0.5 cup mozzarella cheese shredded
• 0.25 cup sun-dried tomatoes oil-packed, chopped
• 1 cup baby spinach fresh or wilted
• 0.5 tsp garlic powder
• 0.25 tsp red pepper flakes optional
• 1 pinch salt to taste
• 1 pinch black pepper freshly cracked

Equipment

• Non-stick skillet or Cast-iron pan
• Spatula
• Small mixing bowl
• Knife

Method

 

1. In a small bowl, mix the ricotta cheese with garlic powder, red pepper flakes, salt, and pepper.
2. If using fresh spinach, ensure it is dry. Optionally, sauté quickly in a separate pan until wilted and squeeze out excess liquid.
3. Lay out bread slices. Spread the ricotta mixture on two slices.
4. Top the ricotta with chopped sun-dried tomatoes and spinach.
5. Sprinkle shredded mozzarella over the vegetables to act as a binder.
6. Close the sandwiches with the remaining bread slices.
7. Spread softened butter on the outside of the top bread slices.
8. Heat a skillet over medium-low heat. Place sandwiches in the pan, butter-side down.
9. Butter the top side of the bread (now facing up). Grill for 3-4 minutes until golden brown.
10. Flip carefully and grill the other side for 3-4 minutes until cheese is melted and bread is crispy.
11. Remove from heat, let rest for 1 minute, slice, and serve immediately.

Notes

Use mayonnaise instead of butter for the exterior if you prefer a tangier crust.

Frequently Asked Questions

Can I make this gluten-free? Absolutely. Just swap the sourdough for your favorite sturdy gluten-free bread. Be sure to use a GF bread that toasts well, as some can become gummy.

How do I store leftovers? Grilled cheese is best eaten fresh. However, if you have leftovers, let them cool completely, store in an airtight container, and reheat in a toaster oven or air fryer to restore the crispiness. Do not microwave, as it will become soggy.

Can I use frozen spinach? Yes, but you must thaw it completely and squeeze it very dry using a cheesecloth or paper towels. Excess water is the enemy of a good grilled cheese.