Sun-Dried Tomato Spinach Ricotta

Nothing lifts a gray afternoon quite like a perfectly crisp grilled cheese stuffed with creamy ricotta, tangy sun-dried tomatoes, and fresh spinach. This recipe transforms the classic comfort sandwich into something a little more sophisticated and packed with flavor, and it is the one I reach for when I want easy indulgence but with a handful of greens tucked inside for balance.

The first time I whipped this up, my kitchen filled with the warm scent of sourdough and cheese melting together, and now this is my go to for cozy solo lunches or unexpected guests.

Ingredients

• Sourdough bread: Gives sturdy slices that crisp beautifully Seek out a loaf with a chewy crumb and crunchy crust
• Ricotta cheese: Brings creamy mild richness Choose full fat for best melt and smoothness
• Sun dried tomatoes: Delivers tangy umami punch Look for oil packed for extra tenderness or soak dry ones in hot water
• Fresh spinach: Lends bright color and a touch of earthiness Grab crisp fresh bunches for best flavor
• Parmesan cheese: Adds nutty salty depth Freshly grated gives the boldest taste
• Mozzarella cheese: Offers stretchy melty goodness Pre shredded saves time but a block melts better
• Olive oil: Helps the bread toast golden and brings out subtle Mediterranean notes Good quality oil goes a long way
• Salt and pepper: Brings all the flavors into balance Use flaky salt if you have it for a little crunch
• Butter: Creates that signature crispy sandwich crust Soften before spreading for even coating

Step-by-Step Instructions

Mix the Filling:

In a medium bowl stir together ricotta cheese sun dried tomatoes chopped spinach and grated Parmesan Add salt and pepper and mix until evenly combined The ricotta will act as the creamy backbone and help bind everything together

Prep the Bread:

Lay all eight slices of sourdough out on your countertop Spread a thin even layer of the ricotta filling on each piece Cover completely but do not pile it too high or it will ooze out as it melts

Add the Mozzarella:

On four of the slices sprinkle shredded mozzarella over the ricotta mixture This is your glue for that perfect cheese pull when you bite in

Assemble the Sandwiches:

Take the remaining slices of bread and place them filling side down onto the mozzarella topped slices Lightly press so everything sticks together You now have four hearty sandwiches ready for the pan

Toast in the Pan:

Heat a large skillet over medium heat Add olive oil and butter and swirl to coat Once the butter melts and foam subsides add two sandwiches Cook 3 to 4 minutes per side until the bread is deeply golden and the cheese is starting to ooze out If your bread browns too fast lower the heat Repeat with remaining sandwiches adding more oil and butter if needed

Let Rest and Serve:

Transfer finished sandwiches to a cutting board Let them cool one minute This brief rest lets the cheese set slightly for neater slicing Slice diagonally and serve hot with your favorite soup salad or just extra napkins

I am always amazed how the sun dried tomatoes become little bursts of flavor in every bite They remind me of late summer when my grandmother would lay tomatoes on the roof to dry and we would sneak them warm from the sun This brings a little of that memory into any season

Storage Tips

Wrap cooled sandwiches tightly in foil or an airtight container They keep in the fridge up to three days For best results reheat in a skillet over low heat until the bread is crisp again You can also freeze assembled uncooked sandwiches between layers of parchment then thaw and grill as needed

Ingredient Substitutions

If you are out of spinach try arugula or kale Ricotta can be swapped for a thick Greek yogurt blended with a touch of cream cheese Any hearty bread works if you do not have sourdough Mozzarella can be replaced with provolone or fontina for a different melt

Serving Suggestions

Cut sandwiches into quarters for party platters or pair halves with soup for dinner This is wonderful with tomato basil soup a simple side salad or roasted vegetables For special occasions add a drizzle of honey or a swipe of pesto inside for an herby kick

Cultural Inspiration

Grilled cheese has roots in many food cultures but the ricotta and sun dried tomato combination echoes Italian paninis and Sicilian street sandwiches It is a way to bring those sunny Mediterranean flavors into a classic comfort food staple without fuss

This grilled cheese brings sophistication to classic comfort food — and every bite delivers sunshine, melty cheese, and a taste of home. Make an extra and savor every gooey, vibrant bite!

Recipe Q&A

→ What type of bread works best?

Sourdough bread delivers sturdy slices and a flavorful crunch that supports the cheese filling well.

→ Can I use a different cheese blend?

Yes, try substituting the mozzarella or Parmesan with provolone or fontina for different melting and flavor qualities.

→ How do I keep the filling from leaking out?

Spread the ricotta mixture evenly and avoid overfilling. Press the sandwiches gently before toasting for a secure seal.

→ Is fresh spinach necessary?

Fresh spinach gives the best texture, but well-drained thawed frozen spinach can also be used if needed.

→ What’s the ideal skillet heat?

Medium heat ensures even browning and thorough melting without burning the bread too quickly.