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.
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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.