Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese – Amazing Twist

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Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese isn’t just a sandwich—it’s comfort layered between golden slices of bread. I still remember the first time I made it. It was a quiet Sunday, and I was craving something cozy but different from the usual cheddar melt. I found a half-used jar of sun-dried tomatoes, a bit of ricotta, and thought, “Let’s get creative.”

The result? A perfectly crisp grilled cheese with creamy ricotta, bold provolone, sweet sun-dried tomatoes, and buttery spinach. One bite and I was hooked.

Since that day, it’s become my cozy go-to—the kind of sandwich that feels a little gourmet with hardly any fuss. My husband calls it the “grown-up grilled cheese,” and honestly, he’s right.

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Why This Grilled Cheese Is So Special

What makes this grilled cheese truly shine is the balance of textures and flavors. The creamy ricotta melts into the shredded provolone, while salty parmesan adds just the right sharpness. The sun-dried tomatoes bring a bold, chewy sweetness, and the spinach rounds it all out with its vibrant green earthiness.

The bread crisps up perfectly in butter, creating a golden crust that seals all the flavor in. It’s hearty enough for dinner, quick enough for lunch, and fancy enough for guests.

And if you’re already a fan of creative sandwiches like this grilled zucchini and feta chickpea wrap with herbed yogurt, this ricotta grilled cheese will absolutely steal your heart.

Plus, if you’re into cozy, satisfying vegetarian meals, you’ll love the balance of flavor here — much like these spinach ricotta bites that are just as crave-worthy and convenient.

Ingredients & Preparation 

Ingredient Breakdown

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese comes together with just a handful of simple, vibrant ingredients — each one pulling its weight in flavor and texture. Here’s what you’ll need:

Ingredient	Amount	Notes
Unsmoked provolone cheese	2 oz, shredded	Or finely diced deli slices
Ricotta cheese	1/3 cup	Whole milk ricotta for best texture
Parmesan cheese	3 Tbsp, finely shredded	Adds salty depth
Garlic	1 small clove, minced	Fresh garlic brings zing
Salt & pepper	To taste	Enhances every layer
Fresh spinach	3 cups, slightly packed	Steamed lightly
Sara Lee Artesano Golden Wheat Bread	4 slices	Soft, thick-cut for crisp edges
Fresh basil	2 Tbsp, chopped	For brightness
Sun-dried tomatoes	3 Tbsp, minced	Dab off oil if packed in oil
Butter	8 tsp, softened	For perfectly golden crust

Tools & Easy Ingredient Swaps

For tools, you’ll only need a mixing bowl, a steamer basket or colander, paper towels, and a non-stick skillet. A sandwich press is optional, but I like the old-school pan method for more control over browning.

If you’re out of ricotta, cream cheese can offer a similar creamy texture with a little tang. Instead of provolone, try mozzarella for extra stretch. And for those who enjoy a stronger bite, a touch of crumbled feta brings a sharp, briny twist — like the flavor combo in this spinach feta and sun-dried tomato stuffed mushrooms.

You can also mix things up by swapping spinach for arugula or kale — just make sure to steam and drain well to avoid soggy bread. For a heartier bite, sourdough or multigrain can replace wheat bread without sacrificing crispness.

Love flavor-packed cheese recipes? You’ll want to bookmark these cheesy spinach artichoke bagels next — they’re baked to perfection and bursting with bold flavor.

Cooking Instructions & Tips 

Step-by-Step Cooking Method

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is surprisingly simple to make. The key is building layers intentionally and managing your skillet heat so the bread crisps while the cheese melts perfectly.

Step 1 – Mix the filling:
In a medium bowl, stir together the ricotta, shredded provolone, parmesan, and minced garlic. Add salt and pepper to taste. Set it aside to let the flavors marry.

Step 2 – Wilt the spinach:
Bring ½-inch of water to a simmer in a small pot with a steamer basket. Add spinach, cover, and steam for 1–2 minutes until wilted. Transfer to paper towels and press out excess moisture.

Step 3 – Build your sandwich:
Butter both sides of each bread slice. On two slices, layer spinach, chopped basil, and then spoon over the ricotta mixture. Sprinkle sun-dried tomatoes on top and gently press them into the cheese. Cap with the remaining slices of bread.

Step 4 – Grill to perfection:
Place sandwiches in a non-stick skillet over medium-low heat. Cover and cook for 4–6 minutes or until the bottom is golden brown. Flip and continue cooking uncovered for 2–3 more minutes, adjusting heat as needed.

Tips and Tricks to Perfect It

• Steam, don’t sauté the spinach — this keeps it bright and less greasy.

• Use softened butter for even spreading and perfect browning.

• Keep the skillet heat low so the bread doesn’t brown too quickly before the cheese melts.

• For a crispier texture, try brushing the bread with garlic-infused olive oil instead of butter.

Looking to experiment with new grilled combos? You might enjoy this grilled zucchini rollup with lemon basil ricotta, which also balances creamy cheese and tangy tomato notes beautifully.

And for something extra satisfying and veggie-packed, the sun-dried tomato and mushroom pasta makes a delicious pairing or dinner follow-up.

Serving, Storing & Pairing

What to Serve With It

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is already packed with flavor, but serving it alongside something comforting or fresh really rounds out the meal. My go-to is a warm bowl of soup — and nothing pairs better than a creamy, tangy roasted tomato and basil soup. That deep tomato flavor mirrors the sun-dried tomatoes in the sandwich while the basil ties everything together.

Craving a little crunch on the side? Try a handful of these crispy zucchini chips with basil mayo. They bring a satisfying texture that contrasts beautifully with the gooey sandwich layers.

If you’re serving a crowd, cut the grilled cheese into smaller triangles and set them out on a board with olives, pickles, and a little arugula salad. It’s the kind of spread that feels both relaxed and impressive — and every bite delivers that cozy, gourmet feel.

How to Store and Reheat

If you happen to have leftovers (which rarely happens in my house!), here’s how to keep your grilled cheese tasting fresh:

• To store: Wrap cooled sandwiches tightly in foil or place in an airtight container. Refrigerate for up to 2 days.

• To reheat: Skip the microwave — it makes the bread soggy. Instead, reheat in a skillet over medium-low heat for 4–5 minutes per side, or place in a toaster oven for 10 minutes at 350°F. That way, you’ll get the bread crispy again and the cheese perfectly melty.

This sandwich even travels well, making it a great option for work lunches or weekend picnics. Just be sure to let it cool before packing to avoid steam-soggy bread.

FAQ: Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Can I use frozen spinach instead of fresh?
Yes, just make sure to thaw and squeeze out as much moisture as possible. Frozen spinach works well and still gives that lovely green balance.

What’s the best bread for grilled cheese?
Thick, soft wheat bread like Sara Lee Artesano Golden Wheat creates the ideal crispy exterior with a tender bite. Sourdough or multigrain are great alternatives too.

Do I need to cook the sun-dried tomatoes?
Nope! Just mince them and press them gently into the cheese mixture. If they’re packed in oil, pat them dry with a paper towel to prevent soggy bread.

Can I make this grilled cheese in advance?
While it’s best fresh, you can assemble the sandwich ahead of time and refrigerate until ready to grill. Just be sure to toast it right before serving for that perfect texture.

What kind of cheese can I substitute for provolone?
Mozzarella, fontina, or gouda all melt beautifully and blend well with ricotta. Want more tang? Add a touch of feta or goat cheese.

Is this sandwich vegetarian?
Yes! All ingredients are meat-free, and you can confirm your cheeses are rennet-free if needed for a fully vegetarian-friendly option.

Conclusion

This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is one of those rare recipes that feels like a warm hug — comforting, satisfying, and just a little elevated. With creamy cheese, savory tomatoes, and fresh spinach tucked between golden, buttery bread, it hits every note of a truly memorable meal.

It’s become a favorite in my kitchen, and I hope it finds its way into yours too. Whether you’re cooking for yourself, your family, or friends, it’s the kind of dish that’s easy to make yet full of character.

For the original version that inspired my spin, be sure to check out this gorgeous Sun-Dried Tomato Spinach and Ricotta Grilled Cheese by Cooking Classy — it’s a classic worth saving.

If you loved this recipe, you’ll definitely want to try the grilled zucchini and feta chickpea wrap with herbed yogurt for a veggie-forward twist, or indulge in cheesy comfort with these cheesy spinach artichoke bagels.

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