This Sun-Dried Tomato Grilled Cheese is a grown-up twist on the childhood classic we all love. Creamy ricotta, tangy sun-dried tomatoes, fresh spinach, and gooey mozzarella come together between two golden slices of sourdough bread. It’s comforting, elegant, and packed with flavor.

I grew up loving grilled cheese, but this Sun-Dried Tomato Grilled Cheese is the version I serve now at home when I want something easy but elevated. My husband often requests it for lazy Sunday brunch, and even my kids go for seconds! One bite of that crispy crust and creamy filling brings back all the nostalgic feels—but better.

Why This Ricotta Grilled Cheese

This ricotta grilled cheese sandwich is pure indulgence with a creative twist:

• Creamy meets crispy – Ricotta adds softness, mozzarella brings the melt, and sourdough gives the crunch.
• Flavors that pop – Tangy sun-dried tomatoes cut through the richness perfectly.
• Quick but satisfying – From prep to plate in under 15 minutes.
• Versatile & customizable – Try it spicy, extra cheesy, or with different breads.
• Perfect for brunch, lunch, or dinner – Or cut into bites for a party tray!

Ingredients You’ll Need

• Sourdough Bread (8 slices / ~450 g) – Holds up well to rich fillings and toasting.
• Ricotta Cheese (1 cup / 240 g) – Creamy base that balances the texture.
• Mozzarella Cheese (1/2 cup shredded / 60 g) – Melty and mild, perfect for stretch.
• Sun-Dried Tomatoes (1/2 cup chopped / 70 g) – Packed with flavor; adds chewy tang.
• Fresh Spinach Leaves (1 cup / 30 g) – Earthy freshness that lightens the filling.
• Grated Parmesan (2 tbsp / 15 g) – Sharp, nutty depth in the ricotta mix.
• Unsalted Butter (2 tbsp / 30 g) – For golden, crispy bread.
• Salt & Black Pepper (to taste) – Essential to bring the ricotta mixture to life.

How to Make Ricotta Grilled Cheese

1. Mix the Ricotta Filling – In a bowl, combine ricotta, Parmesan, salt, and pepper.
2. Assemble the Layers – Spread ricotta mix on 4 slices of bread. Top with spinach, sun-dried tomatoes, and mozzarella.
3. Top and Butter – Close each sandwich and butter the outsides generously.
4. Grill to Perfection – Toast on a skillet over medium heat for 3–4 minutes per side until golden and melty.
5. Let Rest & Serve – Rest 1 minute before slicing to avoid spills. Cut diagonally and serve warm.

Recipe Notes 📅

• Low and slow wins – Medium heat helps melt cheese without burning the bread.
• Drain those tomatoes – Especially if packed in oil.
• Butter edge-to-edge – For full crunch coverage.
• Make it spicy – Add crushed red pepper or hot honey for a kick.
• Great with soup – Tomato basil or roasted red pepper soup is perfect.

Conclusion

This Sun-Dried Tomato Grilled Cheese brings together texture, flavor, and nostalgia in one bite. It’s rich, cheesy, and unexpectedly sophisticated—perfect for anyone who believes grilled cheese can be more than just cheese and bread.

Frequently Asked Questions

1. Can I make these sandwiches ahead of time?

You can prep the filling and chop tomatoes early, but grill just before serving.

2. What’s a good ricotta alternative?

Cream cheese or goat cheese both work great with slightly different vibes.

3. Why does my bread burn before the cheese melts?

Use medium heat and cover the skillet briefly to help the cheese melt inside.

4. Can this be made vegan?

Yes! Use plant-based cheese and butter, and a sturdy vegan bread.

5. What should I serve it with?

Tomato soup, green salad, or roasted veggies all make great pairings.

Sun-Dried Tomato Grilled Cheese

This Sun-Dried Tomato Grilled Cheese is a grown-up twist on the childhood classic we all love. Creamy ricotta, tangy sun-dried tomatoes, fresh spinach, and gooey mozzarella come together between two golden slices of sourdough bread.

Print Pin Rate

Course: Main Course

Cuisine: American, Mediterranean

Keyword: Sun-Dried, Sun-Dried Tomato Grilled Cheese

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 4

Ingredients

• Sourdough Bread 8 slices / ~450 g – Holds up well to rich fillings and toasting.
• Ricotta Cheese 1 cup / 240 g – Creamy base that balances the texture.
• Mozzarella Cheese 1/2 cup shredded / 60 g – Melty and mild, perfect for stretch.
• Sun-Dried Tomatoes 1/2 cup chopped / 70 g – Packed with flavor; adds chewy tang.
• Fresh Spinach Leaves 1 cup / 30 g – Earthy freshness that lightens the filling.
• Grated Parmesan 2 tbsp / 15 g – Sharp, nutty depth in the ricotta mix.
• Unsalted Butter 2 tbsp / 30 g – For golden, crispy bread.
• Salt & Black Pepper to taste – Essential to bring the ricotta mixture to life.
• Crispy outside gooey inside grilled cheese magic

Instructions

• Mix the Ricotta Filling – In a bowl, combine ricotta, Parmesan, salt, and pepper.
• Assemble the Layers – Spread ricotta mix on 4 slices of bread. Top with spinach, sun-dried tomatoes, and mozzarella.
• Top and Butter – Close each sandwich and butter the outsides generously.
• Grill to Perfection – Toast on a skillet over medium heat for 3–4 minutes per side until golden and melty.
• Let Rest & Serve – Rest 1 minute before slicing to avoid spills. Cut diagonally and serve warm.

Notes

Low and slow wins – Medium heat helps melt cheese without burning the bread.

Drain those tomatoes – Especially if packed in oil.

Butter edge-to-edge – For full crunch coverage.

Make it spicy – Add crushed red pepper or hot honey for a kick.

Great with soup – Tomato basil or roasted red pepper soup is perfect.