Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

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Golden, buttery sourdough slices crisped to perfection. Inside? A molten mix of creamy ricotta, gooey mozzarella, vibrant spinach, and tangy sun-dried tomatoes. This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese isn’t your average sandwich—it’s a full-on flavor experience in every bite.

Whether you’re craving a comforting lunch or a quick dinner with gourmet flair, this grilled cheese delivers. It’s rich, savory, and just the right balance of creamy and crunchy. You can even prep it in under 15 minutes—making it one of those rare recipes that feels indulgent yet easy to whip up.

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Why You’ll Love This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

This grilled cheese is a savory upgrade from your usual cheddar melt. The creamy ricotta adds richness without heaviness, the sun-dried tomatoes provide a sweet and tangy depth, and the spinach brings a fresh, earthy bite that balances the cheese. Whether you’re vegetarian or just love a well-balanced sandwich, this one hits all the right notes.

It’s great for weeknight meals, quick lunches, or even a midnight snack. Plus, it’s endlessly customizable depending on what cheese or bread you have on hand.

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What Kind of Bread Should I Use?

A hearty sourdough or country-style loaf is ideal for this sandwich. You want something thick enough to hold the cheesy filling without getting soggy. The key is choosing a bread that crisps beautifully on the outside while staying tender on the inside.

Avoid overly soft sandwich bread or anything too thin—they won’t give you the golden crunch that makes this grilled cheese truly shine.

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Ingredients for the Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

• Sourdough Bread – This gives the sandwich its crispy exterior and chewy bite. Choose a sturdy loaf for the best texture.
• Ricotta Cheese – Provides a creamy, mild base that balances the sharpness of the sun-dried tomatoes.
• Shredded Mozzarella – Melts beautifully and adds that irresistible cheese pull.
• Sun-Dried Tomatoes – Intensely flavorful, they add a sweet-tart punch that elevates the entire sandwich.
• Fresh Spinach – Lightly wilted, it brings freshness and a boost of color to the mix.
• Butter – Essential for getting that golden, crispy crust on the outside of the bread.
• Garlic Powder (optional) – Adds a savory touch that enhances the overall flavor.

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How To Make the Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Step 1: Prep Your Filling

In a bowl, mix the ricotta cheese with a pinch of salt, pepper, and a dash of garlic powder if you’re using it. Lightly sauté the spinach in a pan just until wilted, then set aside.

Step 2: Assemble the Sandwich

Spread a generous layer of ricotta on one slice of bread. Layer on the spinach, chopped sun-dried tomatoes, and sprinkle the shredded mozzarella over the top. Close with another slice of bread.

Step 3: Grill to Perfection

Heat a skillet over medium heat and melt a bit of butter. Place the sandwich in the skillet and grill for 3-4 minutes on each side until the bread is golden and the cheese is melted and gooey.

Step 4: Slice and Serve

Remove from the skillet, let rest for a minute, then slice in half and enjoy while warm. That melty center is best enjoyed fresh!

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Serving and Storing This Grilled Cheese

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is best served hot right off the skillet when the cheese is still molten and the bread is crisp. It makes a hearty single serving for one very hungry person or can comfortably feed two alongside a salad or soup.

If you’re preparing more than one sandwich, keep them warm in a low oven (200°F/90°C) on a baking sheet until ready to serve.

To store leftovers, wrap the sandwich tightly in foil and refrigerate. Reheat in a skillet over medium-low heat or in the oven to restore the crunch. Microwaving is not recommended as it makes the bread soggy.

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

Tomato Basil Soup

A timeless classic pairing. The rich tomato base complements the tang of the sun-dried tomatoes perfectly.

Mixed Green Salad

Keep it light and fresh with a salad dressed in lemon vinaigrette or balsamic glaze.

Roasted Vegetable Medley

Add some roasted zucchini, bell peppers, and eggplant for a Mediterranean twist.

Pickled Vegetables

Their acidity cuts through the richness of the cheese and adds a delicious crunch.

Sweet Potato Fries

Slightly sweet and crispy, they bring a fun contrast to the savory sandwich.

Fresh Fruit Bowl

Balance the flavors with some juicy grapes, apple slices, or berries.

Iced Tea or Sparkling Lemonade

A refreshing drink to wash down the richness and cleanse the palate.

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Frequently Asked Questions

Can I use a different cheese instead of ricotta?
Absolutely! While ricotta offers a light creaminess, you can swap it with cream cheese, goat cheese, or even a soft feta for more tang.

Can I make this sandwich ahead of time?
It’s best enjoyed fresh, but you can prep the filling in advance. Assemble and grill just before serving to keep the bread from getting soggy.

What’s the best way to wilt spinach for this recipe?
Sauté it in a dry pan for a minute or two until just softened. Avoid overcooking to retain its vibrant color and nutrients.

Can I make this gluten-free?
Definitely. Just use your favorite gluten-free bread and check that your sun-dried tomatoes and cheeses are gluten-free as well.

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Save this recipe to your Pinterest sandwich or lunch board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go extra garlicky or try a different cheese combo?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other sandwich smarter.

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Conclusion

The Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is more than a sandwich—it’s a flavor-packed meal that combines comfort and creativity. From the crispy golden crust to the creamy, melty center, every element works in harmony. Try it once, and it might just become your go-to grilled cheese upgrade.

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