Sun-Dried Tomato Ricotta Grilled Cheese

Sun-Dried Tomato Spinach Ricotta Grilled Cheese brings a refined yet comforting twist to a classic favorite. From the first bite, creamy ricotta blends beautifully with melted mozzarella, while sun-dried tomatoes add depth and spinach brings freshness. Although grilled cheese is often simple, this version feels thoughtfully layered and satisfying.

Historically, grilled cheese became popular in the early 1900s when sliced bread and cheese were widely available. Over time, cooks began adding richer cheeses and vegetables, transforming it into a more complete meal. As a result, modern versions like this one feel both nostalgic and elevated.

Meanwhile, ricotta provides a soft, creamy base without heaviness. Because the sandwich is cooked slowly, the bread turns crisp while the filling stays moist and melty. Whether served for lunch or a cozy dinner, this recipe proves that comfort food can still feel special and intentional.

Recipe Yield: 2 servings

INGREDIENTS

2 slices sourdough bread
2 slices mozzarella cheese
1/3 cup whole-milk ricotta cheese
1/4 cup sun-dried tomatoes, julienned
1/2 cup fresh spinach, finely chopped
1 Tbsp olive oil
1 Tbsp butter, softened
1 small garlic clove, grated
1/8 tsp crushed red pepper flakes
1/8 tsp salt
1/8 tsp black pepper

INSTRUCTIONS

1. Prepare the ricotta filling:
First, in a small bowl, combine ricotta, garlic, salt, black pepper, and red pepper flakes. Then, fold in chopped spinach and sun-dried tomatoes until evenly blended.

2. Assemble the sandwich:
Next, lay bread slices flat. Place one slice of mozzarella on each bread piece. Spoon ricotta mixture evenly over one slice, spreading gently. Carefully top with the second mozzarella slice and close the sandwich.

3. Butter and grill:
Meanwhile, spread butter evenly on the outside of both bread slices. Heat olive oil in a skillet over medium-low heat. Place sandwich in pan and cook 3–4 minutes per side, flipping gently, until golden and cheese melts fully.

4. Rest and serve:
Finally, remove from heat and rest 1 minute. Slice diagonally and serve warm.

Helpful Tips to Perfect This Recipe

• Balance the moisture: Because ricotta holds water, finely chopping spinach prevents sogginess while keeping the filling creamy and rich.
• Low and slow heat: Cooking over medium-low heat allows the cheese to melt evenly before the bread browns too quickly.
• Layer for structure: Placing mozzarella on both sides of the ricotta mixture helps seal the sandwich and improves melt consistency.