This sandwich takes the comfort of a traditional grilled cheese and gives it a Mediterranean twist. The creamy ricotta balances the tartness of sun-dried tomatoes, while spinach adds freshness and a touch of earthiness. It’s crisp on the outside, melty on the inside, and full of rich flavor.
Ingredients
For the Sandwich
4 slices rustic bread (sourdough, Italian, or multigrain)
1/2 cup ricotta cheese
1/3 cup sun-dried tomatoes packed in oil, drained and finely chopped
1 cup baby spinach leaves
1/2 cup shredded mozzarella or provolone cheese
1 tablespoon olive oil (preferably from the sun-dried tomato jar)
1 tablespoon unsalted butter
Salt and freshly ground black pepper, to taste
Optional: pinch of red pepper flakes for a bit of heat
Optional Add-Ins for Variation
1 teaspoon pesto or basil paste
2 tablespoons caramelized onions
A few fresh basil leaves for brightness
Step 1: Prepare the Spinach
Heat olive oil in a small skillet over medium heat.
Add spinach and sauté until just wilted, about 1–2 minutes.
Remove from the heat and let it cool slightly. Pat dry with a paper towel if it releases excess moisture.
Step 2: Make the Ricotta Mixture
In a bowl, combine ricotta cheese, chopped sun-dried tomatoes, salt, pepper, and optional red pepper flakes.
Stir in the wilted spinach until the mixture is smooth and well-blended.
Step 3: Assemble the Sandwiches
Spread the ricotta mixture generously on two slices of bread.
Sprinkle shredded mozzarella evenly over the ricotta mixture for extra melt and stretch.
Top with the remaining bread slices to form two sandwiches.
Lightly butter the outer sides of each sandwich.
Step 4: Grill to Perfection
Heat a large skillet or griddle over medium-low heat.
Place sandwiches in the skillet and cook for 3–4 minutes on each side, pressing gently with a spatula to help them brown evenly.
Flip carefully when the bottom is golden and crisp.
Continue cooking until both sides are golden and the inside is melted and creamy.
Step 5: Serve
Transfer sandwiches to a cutting board and rest for 1 minute before slicing to allow the cheese to set slightly.
Cut in half diagonally and serve warm.
Serving Suggestions
Pair with Soup: This sandwich goes perfectly with tomato basil soup or roasted red pepper soup.
Add a Side Salad: A light arugula salad with lemon vinaigrette balances the richness.
Drizzle Option: For a restaurant-style finish, drizzle a little balsamic glaze over the sandwich before serving.
Tips for Success
Use full-fat ricotta for the best texture and flavor.
Don’t rush the cooking — low and slow heat ensures a crispy crust without burning.
If you’re meal-prepping, the ricotta mixture can be made up to two days in advance and stored in the refrigerator.
If you like a deeper flavor, use smoked mozzarella instead of regular mozzarella.
This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese brings together creamy, tangy, and savory elements in perfect harmony. Whether you’re cooking for yourself or serving guests, it’s a simple recipe that feels gourmet without requiring extra effort.