Sun-Dried Tomato, Spinach & Ricotta Grilled Cheese Recipe
A deliciously comforting Sun-Dried Tomato, Spinach & Ricotta Grilled Cheese sandwich featuring creamy ricotta cheese mixed with savory sun-dried tomatoes and melted mozzarella or Gruyère, layered with fresh spinach on crusty sourdough, country, or ciabatta bread. Perfectly grilled to golden perfection for an easy yet gourmet lunch or snack.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Bread
- 4 slices bread (sourdough, country, or ciabatta)
Cheese Mixture
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella or Gruyère
Vegetables and Extras
- ¼ cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- Salt & black pepper, to taste
- Optional: pinch of chili flakes or dried basil
For Cooking
- 1–2 tbsp butter or olive oil
Instructions
- Prepare filling: In a bowl, combine the ricotta cheese, shredded mozzarella or Gruyère, chopped sun-dried tomatoes, salt, black pepper, and optional chili flakes or dried basil. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble sandwich: Spread the cheese and tomato mixture generously over two slices of bread. Evenly layer the fresh spinach on top of the filling. Cover each with the remaining slices of bread to form two sandwiches.
- Grill: Heat butter or olive oil in a skillet over medium-low heat. Place the sandwiches in the skillet and cook for 3 to 4 minutes on each side, pressing down gently with a spatula to ensure even cooking. Grill until the bread is golden brown and the cheese inside has melted. If needed, cover the skillet briefly to help melt the cheese thoroughly.
- Serve: Remove the sandwiches from the skillet, slice if desired, and serve warm for the best experience.
Notes
- Use fresh or jar-packed sun-dried tomatoes rehydrated in warm water if they are too tough.
- Adjust the amount of butter or oil to your preference for a crispier or softer crust.
- Adding chili flakes gives the sandwich a mild kick; omit if you prefer a milder flavor.
- Spinach can be lightly sautéed before adding if you prefer a softer texture.
- For a gluten-free option, substitute the bread with gluten-free bread varieties.
Nutrition
- Serving Size: 1 sandwich
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
Keywords: grilled cheese, sun-dried tomato, spinach, ricotta, easy sandwich, vegetarian recipe, quick lunch, melted cheese sandwich