Crispy, golden bread gives way to a warm, creamy, and intensely flavorful filling in this sun dried tomato grilled cheese. The bright sweetness of sun-dried tomatoes is perfectly balanced by the mildness of ricotta and the subtle vegetal notes of spinach. This combination creates a grilled cheese that’s far from ordinary, delivering a gourmet experience in every bite.
The secret to this recipe’s success lies in the thoughtful pairing of ingredients. The ricotta cheese provides a creamy base that binds everything together, while the sun-dried tomatoes offer a concentrated burst of flavor. Spinach adds a touch of freshness and color, ensuring this grilled cheese is as visually appealing as it is delicious. Ready in just 20 minutes, it’s ideal for a quick lunch or a satisfying weeknight dinner.
Why you’ll love this Savory Sun-Dried Tomato Grilled Cheese with Sun Dried Tomato Grilled Cheese
- Ready in under 20 minutes, making it perfect for busy weeknights.
- Elevates the classic grilled cheese with gourmet flavors.
- The combination of sun dried tomato grilled cheese with creamy ricotta and fresh spinach is incredibly satisfying.
- A great way to use up leftover sun-dried tomatoes.
- Easily customizable with different types of bread or cheese.
- A guaranteed crowd-pleaser for both kids and adults.
Ingredients & Substitutions

- 4 slices sourdough bread
- 4 tablespoons butter, softened
- 1/2 cup ricotta cheese
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 cup fresh spinach, roughly chopped
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Sun dried tomato grilled cheese makes every moment feel indulgent. Substitutions: For a richer flavor, use roasted garlic instead of garlic powder. You can also substitute the mozzarella with provolone or fontina cheese. For a vegan version, use plant-based ricotta and mozzarella alternatives.
How to make Savory Sun-Dried Tomato Grilled Cheese
Step 1: Prepare the Ricotta Mixture
In a small bowl, combine ricotta cheese, sun-dried tomatoes, chopped spinach, garlic powder, salt, and pepper. Mix well.
Step 2: Butter the Bread
Spread softened butter on one side of each slice of bread.
Step 3: Assemble the Sandwiches
Place two slices of bread, butter-side down, in a non-stick skillet over medium heat. Spread the ricotta mixture evenly over the bread slices in the skillet. Top with mozzarella cheese.
Chef’s Tip: Don’t overcrowd the skillet. Cook in batches if needed to ensure even browning.
Step 4: Cook the Grilled Cheese
Place the remaining two slices of bread on top, butter-side up. Cook for 4-5 minutes per side, or until golden brown and the cheese is melted and gooey. Press down gently with a spatula to ensure even cooking.
Step 5: Serve
Remove from skillet, slice in half, and serve immediately.
Tips for Success
- Use softened butter for even browning of the bread.
- Don’t use high heat, as it will burn the bread before the cheese melts. Medium heat is ideal.
- Press down gently with a spatula to ensure even cooking and melting.
- Drain the sun-dried tomatoes well to prevent a soggy filling.
Serving Suggestions
This sun dried tomato grilled cheese pairs well with a simple tomato soup or a fresh green salad. For a complete meal, serve with a side of roasted vegetables. You could even serve it with a simple chicken shawarma recipe for a bit of variety.
Storage & Reheating
Store leftovers in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven for best results. Microwaving is not recommended as it can make the bread soggy.
Frequently Asked Questions
Can I freeze this grilled cheese?
Freezing is not recommended as the texture of the bread and cheese may change upon thawing.
Can I use a different type of cheese?
Yes, you can experiment with other cheeses like provolone, fontina, or even a sharp cheddar for a different flavor profile.
Can I add meat to this grilled cheese?
Absolutely! Cooked chicken, turkey, or beef would be great additions.
This sun dried tomato grilled cheese is a delicious and easy way to elevate a classic comfort food. The combination of creamy ricotta, sweet sun-dried tomatoes, and fresh spinach makes for a truly unforgettable flavor experience. Try it tonight and let us know what you think in the comments!
Savory Sun-Dried Tomato Grilled Cheese
This sun-dried tomato, spinach, and ricotta grilled cheese elevates the classic comfort food to a gourmet experience. Creamy ricotta cheese mingles with the intense sweetness of sun-dried tomatoes and the subtle earthiness of spinach, all melted between slices of perfectly golden, crispy bread. Every bite is an explosion of flavor and contrasting textures – the soft, warm filling against the crunchy, buttery exterior. It’s a quick and easy lunch or dinner that’s both satisfying and sophisticated. The combination of flavors is surprisingly addictive, making it a perfect way to brighten up any day. Ready in under 20 minutes, this grilled cheese is a guaranteed crowd-pleaser.
- Total Time: 20 minutes
- Yield: 2 servings 1x
Ingredients
- 4 slices sourdough bread
- 4 tablespoons butter, softened
- 1/2 cup ricotta cheese
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 cup fresh spinach, roughly chopped
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- In a small bowl, combine ricotta cheese, sun-dried tomatoes, chopped spinach, garlic powder, salt, and pepper. Mix well.
- Spread softened butter on one side of each slice of bread.
- Place two slices of bread, butter-side down, in a non-stick skillet over medium heat.
- Spread the ricotta mixture evenly over the bread slices in the skillet. Top with mozzarella cheese.
- Place the remaining two slices of bread on top, butter-side up.
- Cook for 4-5 minutes per side, or until golden brown and the cheese is melted and gooey. Press down gently with a spatula to ensure even cooking.
- Remove from skillet, slice in half, and serve immediately.
Notes
For extra flavor, add a pinch of red pepper flakes to the ricotta mixture. Feel free to use different types of bread, such as ciabatta or brioche. Store leftovers in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg