Name: Dried Tomato Spinach and Ricotta Grilled Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 slices sourdough bread; 2 tbsp butter, softened; 1/3 cup sun-dried tomatoes, chopped; 1 cup fresh spinach; 1/2 cup ricotta cheese

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This Dried Tomato Spinach and Ricotta Grilled Cheese sandwich is my take on the classic comfort food, but with a flavorful twist. With creamy ricotta, savory sun-dried tomatoes, and fresh spinach nestled between golden, buttery sourdough slices, this sandwich is hearty, tangy, and perfectly melty.

Dried Tomato Spinach and Ricotta Grilled Cheese

Why You’ll Love This Recipe

I love how this recipe turns a basic grilled cheese into something gourmet without being complicated. The ricotta adds a smooth creaminess, while the sun-dried tomatoes bring bold, tangy flavor. Fresh spinach cuts through the richness and adds a pop of color and nutrition. It’s quick to make, satisfying, and perfect for lunch, dinner, or a comforting snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 slices sourdough bread
2 tbsp butter, softened
1/3 cup sun-dried tomatoes, chopped
1 cup fresh spinach
1/2 cup ricotta cheese

Directions

I start by spreading the butter evenly on one side of each slice of sourdough bread.
Then, I flip the bread slices over and spread the ricotta cheese on the unbuttered side of two slices.
I top the ricotta with chopped sun-dried tomatoes and fresh spinach.
I place the other slices of bread on top, buttered side facing out.
I heat a skillet over medium heat and grill the sandwiches for about 3–4 minutes per side, or until the bread is golden brown and crispy and the filling is warmed through.
I remove the sandwiches from the skillet, let them sit for a minute, then slice and serve.

Servings and timing

This recipe makes 2 sandwiches. I can usually prep and cook everything in about 15 minutes, making it a quick and easy meal option.

Variations

I sometimes add shredded mozzarella or another melty cheese for extra richness.
For a spicier version, I like mixing crushed red pepper flakes into the ricotta.
If I want to switch up the greens, I’ll use arugula or baby kale instead of spinach.
I’ve also swapped the sourdough with whole grain or rye bread for a different flavor and texture.

storage/reheating

If I have leftovers, I wrap them in foil and store them in the fridge for up to 2 days. To reheat, I use a skillet over low heat to get the bread crispy again without drying out the filling. I avoid microwaving since it makes the bread soggy.

FAQs

What kind of sun-dried tomatoes should I use?

I prefer oil-packed sun-dried tomatoes because they’re softer and more flavorful. I just pat off any excess oil before using.

Can I use frozen spinach?

Yes, but I make sure to thaw and squeeze out all the moisture first to avoid a soggy sandwich.

Is there a vegan version of this recipe?

Definitely. I’ve made it with vegan butter and a dairy-free ricotta alternative. Just make sure the bread is also vegan-friendly.

Can I make this in a panini press?

Yes, a panini press works great. It gives an evenly toasted sandwich and melts everything perfectly.

What side dishes go well with this?

I usually pair it with a tomato soup, a simple salad, or roasted vegetables.

Conclusion

This Dried Tomato Spinach and Ricotta Grilled Cheese brings together the best parts of a classic sandwich with a fresh, flavorful upgrade. It’s easy, comforting, and satisfying—perfect for when I want something fast that still feels special.