The Ultimate Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese Recipe

There is a specific kind of magic that happens when butter hits a hot skillet, but the real alchemy starts when you rethink what a grilled cheese can be. Imagine a sandwich that doesn’t just heavy-handedly lean on melted cheddar, but instead offers a sophisticated balance of creamy, zesty, and earthy flavors. This Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese is exactly that. It’s the kind of meal you make on a quiet Tuesday when you want to feel pampered, or on a rainy Saturday when only comfort food will do. The scent of garlic and browning butter filling the kitchen is enough to pull anyone to the table. It’s crispy on the outside, velvety on the inside, and brightened by the concentrated sweetness of sun-dried tomatoes.

Why You’ll Love This

• It elevates a childhood staple into a gourmet meal without requiring hours in the kitchen or a professional culinary degree.

• The combination of three different cheeses provides a complex texture that is simultaneously stretchy, creamy, and salty.

• It is a clever way to sneak a generous portion of greens into a meal that feels purely indulgent.

• The use of thick, golden wheat bread ensures a sturdy crunch that holds up against the rich ricotta filling.

I remember making this for my brother-in-law, a man whose culinary preferences rarely venture outside the realm of burgers and plain fries. He looked at the green leaves and the red flecks of tomato with a fair bit of skepticism, convinced that a “fancy” grilled cheese was an unnecessary complication. One bite in, and the skepticism vanished. He didn’t just finish his; he asked if there was enough ricotta left for a second. It turns out that even the most dedicated “plain eaters” can’t resist the pull of perfectly melted provolone and the hit of fresh basil.

What Makes It Special

• Ricotta Cheese: Unlike traditional melting cheeses, ricotta adds a light, cloud-like fluffiness to the center of the sandwich.

• Sun-Dried Tomatoes: These provide a concentrated “umami” punch and a chewy texture that cuts through the richness of the dairy.

• Fresh Spinach and Basil: The basil adds a high, aromatic note, while the steamed spinach provides a tender, earthy base.

• Artesano Golden Wheat Bread: The thick-cut nature of this bread allows it to brown beautifully while remaining soft and pillowy in the center.

Making It Happen

The process begins with the cheese foundation. In a small bowl, you’ll fold together the shredded provolone, the creamy ricotta, and the sharp parmesan. Mince a fresh clove of garlic and stir it in with a pinch of salt and black pepper. This creates a savory, spreadable mixture that acts as the heart of the sandwich.

Next, give your spinach a quick steam. You only want it wilted, which takes barely two minutes in a steamer basket. The most important part of this step is pressing the spinach between paper towels afterward. Removing that excess moisture ensures your bread stays crispy rather than soggy.

When it’s time to assemble, butter every side of your bread slices. Lay down a layer of your prepared spinach and fresh chopped basil on two slices. Dollop the ricotta mixture over the greens, then gently press the minced sun-dried tomatoes into the cheese. Once topped with the remaining bread, they go into a preheated non-stick skillet over medium-low heat. Covering the pan is the secret here; it traps the heat to melt the cheese thoroughly while the bread slowly turns a perfect, even golden brown. Flip it carefully, give it another two minutes, and you’ll have a sandwich that looks like it belongs on a magazine cover.

You Must Know

• Don’t rush the heat. Keeping the burner on medium-low is essential because the thick bread and dense ricotta filling need time to warm through without burning the crust.

• Squeeze the spinach dry. Any water left in the greens will steam the bread from the inside out, ruining that sought-after crunch.

• Dab your tomatoes. If your sun-dried tomatoes come packed in oil, pat them thoroughly with a paper towel so the oil doesn’t leak into the cheese and make the sandwich greasy.

Serving Ideas

This sandwich is a powerhouse on its own, but it pairs beautifully with a light arugula salad tossed in a lemon vinaigrette to cut through the richness. If you are looking for a classic pairing, a bowl of roasted red pepper soup is a natural companion. For a drink, a crisp Sauvignon Blanc or a chilled sparkling water with a slice of lemon complements the Mediterranean flavors perfectly.

Make It Different

If you want to customize this recipe, there are plenty of avenues to explore. For those who want a bit of heat, a teaspoon of red pepper flakes mixed into the ricotta adds a lovely glow. If you’re looking for more protein, a few slices of prosciutto or some shredded rotisserie chicken layered inside works wonders. For a gluten-free version, simply swap the bread for your favorite sturdy gluten-free loaf, though you may need to adjust the toasting time as gluten-free breads often brown at different rates.

Storage and Reheating

While this sandwich is best enjoyed immediately while the cheese is at its peak melt, you can store leftovers in an airtight container in the fridge for up to 24 hours. To reheat, avoid the microwave at all costs. Instead, place the sandwich back in a dry skillet over low heat, flipping occasionally until the bread crisps up again and the middle is hot. An air fryer at 350°F for about three minutes also works beautifully for restoring that original texture.

Success Tips

The hallmark of a great grilled cheese is the bread-to-filling ratio. Don’t be tempted to overstuff the sandwich, or the ricotta might slide out when you try to flip it. Also, using softened butter is non-negotiable; trying to spread cold butter on soft Artesano bread will tear the slices. If you’ve forgotten to take the butter out of the fridge, give it a few seconds in the microwave until it’s the consistency of mayo.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, but you must thaw it completely and squeeze it until it is bone-dry. Frozen spinach holds significantly more water than fresh steamed spinach.

What can I use if I can’t find provolone?

Mild white cheddar or mozzarella are excellent substitutes. They both offer a great melt and won’t overpower the delicate flavor of the ricotta.

Why is my bread burning before the cheese melts?

Your heat is likely too high. Grilled cheese is a “low and slow” game. Covering the pan with a lid also helps the cheese melt faster by trapping the internal heat.

Do I have to steam the spinach?

Steaming ensures the spinach is tender and won’t release water inside the sandwich while cooking. If you put raw spinach inside, it may not wilt fully and could make the sandwich watery.

Can I use dried basil instead of fresh?

You can, but use it sparingly—about one teaspoon for the whole recipe. Fresh basil provides a bright, peppery note that dried basil can’t quite replicate.

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2 sandwiches

Category: Lunch/Main Dish

Difficulty: Easy

Cuisine: American-Mediterranean

Yield: 2 large sandwiches

Equipment: Non-stick skillet, steamer basket, small mixing bowl

Ingredients

• 2 oz. shredded unsmoked provolone cheese (or diced deli slices)

• 1/3 cup ricotta cheese

• 3 Tbsp finely shredded parmesan cheese

• 1 small garlic clove, minced (1/2 tsp)

• Salt and freshly ground black pepper to taste

• 3 cups fresh spinach, slightly packed

• 4 slices Sara Lee Artesano Golden Wheat Bread

• 2 Tbsp fresh basil, chopped

• 3 Tbsp sun-dried tomatoes, minced (oil dabbed off)

• 8 tsp butter, softened

Instructions

In a small bowl, stir together the provolone, ricotta, parmesan, and minced garlic. Season the mixture with a pinch of salt and pepper and set it aside.

Bring about half an inch of water to a boil in a medium pot. Place a steamer basket inside, add the spinach, and cover with a lid. Let it steam for 1 to 2 minutes until just wilted. Remove the spinach and place it on paper towels, squeezing firmly to remove all excess moisture.

Spread 1 teaspoon of softened butter on both sides of each bread slice (using 2 teaspoons per slice total).

On two of the bread slices, evenly distribute the steamed spinach and the chopped basil. Spread the ricotta cheese mixture over the greens, then sprinkle the minced sun-dried tomatoes on top, pressing them lightly into the cheese. Top with the remaining two slices of bread.

Place a large non-stick skillet over medium-low heat. Add the sandwiches and cover the pan with a lid. Cook for 4 to 6 minutes, or until the bottom is a deep golden brown.

Flip the sandwiches and continue to cook, uncovered, for about 2 minutes more until the second side is golden and the cheese is thoroughly melted. If the bread is browning too quickly, turn the heat down slightly. Serve immediately while hot.

Notes

If your sun-dried tomatoes are very dry (not in oil), you can rehydrate them in warm water for 5 minutes before mincing to ensure they are tender. Ensure the provolone is unsmoked to keep the flavors bright and Mediterranean.

Nutrition

(Estimated per serving)

Calories: 540 kcal | Fat: 36g | Carbohydrates: 38g | Protein: 18g | Sodium: 890mg