Name: Sun Dried Tomato Spinach and Ricotta Grilled Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 oz shredded unsmoked provolone cheese (or dice up 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; 3 cups (slightly packed) fresh spinach; 4 slices Sara Lee Artesano Golden Wheat Bread; 2 tbsp chopped fresh basil; 3 tbsp minced sun dried tomatoes; 8 tsp butter, softened

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Sun Dried Tomato Spinach and Ricotta Grilled Cheese began for me as a weeknight rescue, a sandwich I threw together when the fridge looked sparse but my appetite was loud. I remember the first time I layered hot wilted spinach and tangy sun dried tomatoes into a soft blanket of ricotta, hearing the skillet sing as butter met hot metal. That evening turned into a habit, a quick comfort food ritual I reach for when I want something both creamy and bright.

There is a soft joy in the little details of this sandwich, the way the shredded provolone pulls and the parmesan adds a salty whisper. I like to daydream about the tiny ritual of tearing fresh basil leaves and pressing them into the warm filling. Over time I learned which tweaks mattered, like draining the steamed spinach well and lightly pressing the sun dried tomatoes if they are oily. Those small moves keep the bread from getting soggy and the filling from sliding out when you take a bite.

Recipe Snapshot

Total Time:
20 mins

Prep Time:
10 mins

Cook Time:
10 mins

Difficulty:
Medium

Calories:
450 kcal

Cuisine:
Italian

Diet:
Gluten-Free, Low FODMAP

Course:
Dinner

Tools Used:
Medium pot, Steamer basket, Large non stick skillet, Spatula

The Appeal of This Sun Dried Tomato Spinach and Ricotta Grilled Cheese

Flavor Contrast That Actually Works

I love how the creamy ricotta calms the assertive chew of sun dried tomatoes while the parmesan and provolone bring savory depth. Each bite balances tang, cream, and salt so you never feel overwhelmed, just satisfied.

Quick and Weeknight Friendly

We can have this on the table fast. With simple steaming and a few minutes in a skillet, this becomes an easy weeknight dinner that still feels special. I often reach for it when time is short but flavor matters.

Textural Play

The crisp, golden bread contrasts the soft, molten cheeses and the slightly chewy sun dried tomatoes. I enjoy that every mouthful has a little crunch and a warm, gooey center, which keeps things interesting until the last bite.

Vegetable-Forward Without Losing Comfort

This sandwich hides a good serving of spinach in a comfort food shell. I like offering this when I want to sneak a green into dinner without fuss, because the greens fold into the cheesy filling and never taste like an afterthought.

Flexible and Forgiving

I’ve adapted this sandwich for what I have on hand many times, and it still turns out great. If your sun dried tomatoes are oily, blot them. If your ricotta is watery, drain a bit. Those small adjustments make a big difference, and they keep the sandwich reliably delicious.

Main Ingredients for Sun Dried Tomato Spinach and Ricotta Grilled Cheese

These ingredients are the team behind a hearty, simple grilled sandwich. The cheeses form the creamy, melty core, while the spinach brings brightness and a tender texture. Sun dried tomatoes add concentrated umami, and the bread and butter create that irresistible golden exterior. Together they deliver comfort with a fresh twist.

2 oz shredded unsmoked provolone cheese (or dice up deli slices): Melt into the sandwich to create a gooey, mild, slightly smoky layer that binds fillings and adds rich provolone flavor when heated.
1/3 cup ricotta cheese: Provide a creamy, slightly tangy filling base that adds moisture and a smooth texture to balance the melted cheeses and greens.
3 tbsp finely shredded parmesan cheese: Add a nutty, salty sharpness when sprinkled into the ricotta mix or over the sandwich, enhancing overall savory depth and umami.
1 small garlic clove, minced (1/2 tsp): Infuse a mild aromatic bite when minced and mixed with cheeses, brightening flavors and complementing tomatoes and spinach.
Salt and freshly ground black pepper: Season to taste, enhancing and balancing the overall dish by bringing out natural flavors and controlling saltiness of cheeses.
3 cups (slightly packed) fresh spinach: Wilt down to tender, vibrant greens that add volume, a fresh earthy flavor, and a pleasant contrast to the creamy cheeses when lightly cooked.
4 slices Sara Lee Artesano Golden Wheat Bread: Provide sturdy, flavorful slices that form the sandwich exterior, offering a toasty, slightly sweet wheat base for grilling and buttering.
2 tbsp chopped fresh basil: Impart a bright herbal lift when chopped and folded into the filling, contributing freshness and a sweet, peppery basil aroma.
3 tbsp minced sun dried tomatoes: Concentrate intense tomato flavor with a sweet-tangy chewiness that adds depth and a sun-ripened sweetness to the cheese mixture.
8 tsp butter, softened: Spread on bread to ensure even browning and a crisp, golden exterior while adding a rich, creamy mouthfeel during grilling.

Directions for Sun Dried Tomato Spinach and Ricotta Grilled Cheese

I enjoy cooking this sandwich slowly so the cheeses melt perfectly and the bread gets that beautiful golden crust. The following directions are the backbone, but the sensory cues will tell you when you are on track. Move confidently, listen for the sizzle, and look for even color on the bread.

In a bowl stir together provolone, ricotta, parmesan and garlic. Season with salt and pepper to taste, set aside.: Steam and warm aromas hit first as you combine these cheeses, releasing milky, savory notes and the sharp perfume of minced garlic . The texture should be creamy and slightly grainy from the parmesan , which helps the mixture hold together. I often press a spoon along the bowl to feel if the mixture is cohesive enough to stay in place between bread slices. If it seems runny, drain the ricotta briefly on a fine sieve to tighten it up. A common mistake here is overseasoning; taste before adding salt because the cheeses bring saltiness naturally.
In a medium pot bring 1/2-inch water to a boil then place a steamer basket in pot.: You will hear the water come to a steady simmer, a soft bubbling that signals the right heat. The steam setup cooks the spinach quickly without drowning it in water, preserving texture and color. Use only a shallow amount of water so the leaves steam rather than boil, which keeps their flavor bright. Avoid letting the pot go dry, which can scorch and create off smells.
Add in spinach, cover with lid and let steam until just wilted, about 1 – 2 minutes.: As the lid traps steam, the spinach will collapse and turn a vivid green, releasing a fresh, earthy scent. Quick steaming keeps the leaves tender and prevents them from becoming slimy. Remove the pot from heat as soon as most of the leaves are wilted, because oversteaming causes loss of color and a mushy mouthfeel. The mistake to avoid is leaving the spinach in steam beyond the visual cue of bright green shrinkage.
Transfer spinach to paper towels and fold paper towels over spinach to remove excess moisture.: Press the warm spinach between towels until it releases almost all water, you will feel the towels dampen quickly. This step is critical to stop steam from making the sandwich soggy and to help the filling bind. I like to squeeze gently with gloved hands to get a good press. If you skip this, the bread will not crisp properly and the filling may separate when cooking.
Butter both sides of bread slices with 1 tsp butter.: The butter melts and starts to soak slightly into the surface, readying the bread to brown evenly. Spread softly softened butter from edge to edge so every bite gets that golden crunch. The sound you want later is a gentle sizzle, not a loud spatter, which indicates the heat is moderate. Too much butter can leave the pan greasy, so measure and distribute it evenly.
On two slices of bread evenly layer spinach and basil.: Place an even bed of drained spinach and scatter chopped basil so each mouthful gets herb and green. The steam-warmed leaves release an herbaceous lift from the basil, marrying the flavors. Press lightly so the layer sits flat, which helps the sandwich cook evenly. A poor distribution here leads to pockets of filling that slide out when you bite.
Then layer over ricotta mixture and sprinkle and lightly press sun dried tomatoes into ricotta mixture.: The cheeses will begin to meld with the warmth of the spinach, releasing cream and a faintly toasty note from the parmesan . Sprinkle the minced sun dried tomatoes and press them so they cling to the cheese surface, ensuring even flavor distribution. You should see tiny red flecks throughout the mixture, and the aroma will become tangy and savory. Avoid piling too many tomatoes in one spot, which creates oily pockets.
Top with remaining slices of bread.: Set the top slices down and press gently to create contact for even heat conduction, listening for a soft settling sound. This closes the sandwich and prepares it for its crisping moment. If the sandwich seems unstable, press a little more to compact it. Ensure the buttered sides face out so the exterior crisps properly during cooking.
Heat a large non-stick skillet over medium-low heat.: Warm the pan until it feels evenly heated but not smoking, you will notice a faint shimmer across the surface. A moderate temperature allows the interior to heat and the cheeses to melt before the bread overbrowns. Using medium low avoids burning the bread while waiting for the cheese to reach that perfect ooze. The biggest error is turning the heat too high, which browns fast but leaves the center cold.
Add sandwiches, cover and cook until golden brown on bottom, about 4 – 6 minutes.: As the sandwich rests on the skillet you will hear a steady, gentle sizzle and see the edges begin to turn a rich golden tone. Covering creates a warm microenvironment so the cheeses melt without excessive direct heat. Peek occasionally to gauge color, sliding a spatula under to check. If you notice rapid darkening at the edges, lower the heat; the goal is even golden browning, not deep charring.
Flip and continue to cook until golden brown on bottom and cheese has melted through, about 2 minutes longer (reduce burner temp slightly as needed to prevent bread from browning too much).: After flipping you will hear another satisfying sizzle, and the exposed side should crisp up quickly. The filling, now warmed through, will be visibly melted, strings of provolone stretching slightly as you shift the sandwich. Keep the temperature modest so the interior reaches a molten texture without the crust burning. Avoid flipping too soon, which can tear the sandwich and spill filling.
Serve immediately.: The first sensory reward is the sound of a gentle crunch as you cut into the sandwich, followed by the steam carrying savory cheese and tomato aromas. Serve while hot so the cheeses remain gooey and the bread stays crisp. If you let it rest too long the filling firms and the contrast between crisp and creamy is lost.
If using sun dried tomatoes in oil dab off all excess oil with paper towels.: Blotting away extra oil prevents greasy spots in the filling and keeps the bread from getting soggy. When you press them into the cheese mixture you want concentrated tomato flavor, not pools of oil. A common oversight is skipping this blotting, which can affect both texture and the skillet's surface.
Recipe source: Cooking Classy: Acknowledge the inspiration and know that this method is adapted from a tested recipe, which gives confidence in timing and flavor balance. I respect sources because they provide the foundation for reliable home cooking. Avoid assuming every step is optional; use the structure as a trusted guide.

Recipe Notes about Sun Dried Tomato Spinach and Ricotta Grilled Cheese

This sandwich rewards smart little habits, from draining the greens to managing heat. The notes below expand on those practical moves and give options for making the sandwich your own, while keeping the core textures intact.

Use room temperature cheese: Let shredded provolone and ricotta sit briefly so they melt more quickly and evenly in the skillet, producing a silkier filling.
Even butter distribution: Spread the softened butter right to the bread edges, which prevents uneven browning and gives a uniform golden crust on both sides.
Control moisture: After steaming, squeeze the spinach well and if needed, dry the ricotta slightly on a paper towel to reduce sogginess during cooking.
Layer thoughtfully: Place the spinach closest to the bread and the cheese mixture in the middle so the filling stays put and melts inward, improving structural integrity.
Lower the heat if needed: If you notice the bread coloring too fast, reduce the burner to maintain a gentle sizzle, which helps the interior reach the right temperature.

Serve This Sun Dried Tomato Spinach and Ricotta Grilled Cheese With

This sandwich is versatile for lunch or a light dinner and pairs well with simple sides that complement its creamy, tangy profile. Think bright salads or a bowl of soup that echoes the sandwich notes. Below are serving ideas, occasions, and storage tips to help you plan the meal.

A crisp green salad: Serve alongside a mixed green salad dressed with a lemon vinaigrette to contrast the richness with acidity and crunch, making it a balanced lunch or light dinner option.
A bowl of tomato soup: Pairing with a warm tomato soup enhances the sandwich’s sun dried tomato notes and creates a nostalgic, comforting combo for cooler evenings or casual gatherings.
Occasions: Ideal for quick weeknight dinners, casual weekend lunches, or a simple meal during Ramadan Iftar when you want something nourishing and easy to eat after breaking a fast.
Storage tips: If you have leftovers, wrap tightly and refrigerate for up to one day, then reheat in a skillet over low heat to restore crispness. Avoid microwaving which makes the bread chewy rather than crisp.
Seasonal pairings: This sandwich shines in summer when basil and spinach are at their freshest, though it is satisfying year round with pantry sun dried tomatoes providing steady flavor.

FAQ

The key is controlling moisture before assembly. After steaming the spinach, press it firmly between paper towels to remove as much water as possible. If your ricotta seems loose, let it sit briefly in a fine sieve or on paper towels to drain excess liquid. Also, blot any oil from sun dried tomatoes that come packed in oil. Finally, spread the softened butter on the outside of the bread at the last minute and cook over medium low heat so the crust crisps while the inside warms, which helps prevent a soggy result.

You can assemble the sandwich and refrigerate it for a few hours, but for best texture cook right before serving. If you must store leftovers, wrap them tightly and refrigerate for up to one day. To reheat, warm the sandwich in a skillet over low heat with a lid for a few minutes, flipping once, until the cheese is melted and the bread is crisp again. Avoid using a microwave because it tends to make the bread chewy rather than crisp.

If you do not have provolone, use another mild melting cheese like mozzarella, which will give great stretch and melt. For parmesan, Pecorino or a finely grated aged cheddar can provide a savory salty note. Keep in mind each swap shifts the flavor balance, so taste the ricotta mixture before adding extra salt, since some substitutes can be saltier. The structure and technique remain the same, so the sandwich will still be satisfying.

Cook over medium low heat to allow the interior to warm gradually before the bread browns. Covering the skillet for part of the cooking time traps warm air, helping the cheeses like provolone and ricotta become silky without overbrowning the bread. Using shredded cheese rather than thick slices can also help it melt more quickly and evenly. If you notice uneven melting, lower the heat and give it a little more time with the pan covered.

Conclusion

This Sun Dried Tomato Spinach and Ricotta Grilled Cheese celebrates balanced flavors and comforting textures in one easy sandwich. Give it a try the next time you want a quick meal that feels thoughtful, and enjoy the contrast of crispy bread with creamy, tangy filling. It is simple to make, forgiving of small adjustments, and reliably satisfying whether you serve it for lunch or a light dinner.