Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
This grilled cheese takes the classic sandwich to a new level with creamy ricotta, tangy sun-dried tomatoes, fresh spinach, and gooey melted mozzarella. Toasted until golden and crisp, it’s rich yet fresh — perfect for a quick lunch, light dinner, or a cozy snack.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Ingredients
4 slices sourdough or ciabatta bread
2 tbsp olive oil
½ cup ricotta cheese
½ cup shredded mozzarella (or provolone)
¼ cup sun-dried tomatoes in oil, drained & chopped
1 cup fresh spinach leaves
1 tbsp grated Parmesan cheese
Pinch of salt & black pepper
Optional: ½ tsp dried oregano or basil
Instructions
Prepare Filling:
In a small bowl, mix ricotta, Parmesan, oregano/basil (if using), salt, and pepper.
Assemble Sandwiches:
Spread ricotta mixture evenly over two bread slices.
Top with spinach, sun-dried tomatoes, and mozzarella.
Close with remaining bread slices.
Toast Sandwiches:
Heat a skillet or griddle over medium heat.
Butter (or drizzle with olive oil) the outsides of the sandwiches.
Cook 3–4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
Serve:
Slice in half, serve warm, and enjoy melty perfection.
Notes & Tips
Add caramelized onions for extra sweetness.
Swap ricotta for cream cheese if you prefer a tangier flavor.
For extra crunch, sprinkle pine nuts inside with the spinach.
Pairs beautifully with a tomato basil soup.
Frequently Asked Questions
Q: Can I use fresh tomatoes instead of sun-dried?
A: Yes, but sun-dried adds more concentrated flavor and less moisture (which keeps the bread crisp).
Q: Can I make this ahead?
A: Best eaten fresh, but you can prep the filling earlier and refrigerate up to 2 days.
Q: What’s the best bread for this?
A: Sourdough, ciabatta, or focaccia work best for sturdiness and flavor.
Nutritional Information
Calories: ~420
Protein: 20g
Fat: 22g
Carbs: 34g
Fiber: 3g
Sugar: 4g