Sun-dried tomato, spinach, and ricotta grilled cheese is what happens when you take a classic comfort food sandwich and give it a Mediterranean-inspired upgrade. Creamy ricotta cheese gets layered with melty mozzarella, tangy sun-dried tomatoes, and fresh spinach between slices of crispy, golden sourdough bread. It’s gourmet without being complicated, and it tastes like something you’d order at a fancy café—but you can make it at home in 15 minutes.
This gourmet grilled cheese recipe works because of smart layering: the ricotta provides richness and creaminess, while the mozzarella creates that essential gooey, stretchy cheese pull. The sun-dried tomatoes add bursts of tangy sweetness, and the spinach keeps it fresh. The secret to perfect crispy bread? A thin layer of mayo on the outside instead of butter—it creates an even, golden-brown crust that’s insanely crunchy.
Perfect for quick gourmet lunches when you want something better than plain cheese, vegetarian meal lovers looking for satisfying comfort food, and anyone craving a mediterranean sandwich idea that feels elevated but still easy.
Why You’ll Love This Grilled Cheese
- Ready in 15 minutes – Fast gourmet lunch or brunch
- Restaurant-quality flavor – Tastes fancy but uses simple ingredients
- Perfectly crispy crust – The mayo trick creates golden, crunchy bread
- Satisfying and filling – Creamy ricotta and melty mozzarella make it hearty
- Vegetarian comfort food – Packed with flavor and totally meat-free
The “Cheese Glue” Strategy
Here’s the secret to this spinach and ricotta grilled cheese: ricotta is creamy and delicious, but it doesn’t melt or stretch like traditional grilled cheese. To get that gooey cheese pull, you need mozzarella as the “glue” that holds everything together. Layer shredded mozzarella on both sides of the ricotta mixture, and it’ll melt into a stretchy, cohesive filling instead of falling apart when you bite into it.
The other game-changer is using mayonnaise instead of butter on the outside of the bread. Mayo has a higher smoke point, spreads more easily, and creates a perfectly even, golden-brown crust that’s crispier than butter. It sounds weird, but trust me—it works.
Key Ingredients
Sourdough bread (4 slices) – Tangy, sturdy, and toasts beautifully. Swap: Ciabatta, rustic Italian bread, or whole wheat.
Whole milk ricotta (½ cup) – Creamy, mild base. Mix with lemon zest or oregano for extra flavor. Swap: Goat cheese for tangier.
Shredded mozzarella (1 cup) – The melting cheese that holds it together. Use low-moisture mozzarella for best results.
Fresh baby spinach (½ cup) – Adds color and freshness. Wilt it or press dry to remove moisture. Swap: Arugula for peppery bite.
Sun-dried tomatoes in oil (¼ cup, chopped) – Tangy, sweet, concentrated flavor. Pat them dry before using. Swap: Roasted red peppers.
Butter or mayonnaise (2 tbsp) – For the outside of the bread. Mayo creates a crispier crust.
Dried oregano or fresh basil – Adds Mediterranean flavor to the ricotta.
Red pepper flakes (pinch) – Optional kick of heat.
Step-by-Step Instructions
1. Prep the filling ingredients. Pat the sun-dried tomatoes dry with paper towels and chop them finely. If using fresh spinach, press it between paper towels to remove excess moisture, or briefly sauté it in a pan for 30 seconds and let it cool. Mix the ricotta with dried oregano (or finely chopped fresh basil) and a pinch of red pepper flakes.
2. Assemble the sandwiches. Lay out 4 slices of sourdough bread. Spread a thin layer of mayo (or softened butter) on one side of each slice—this is the side that will touch the pan.
3. Layer the fillings. Flip two slices over (mayo-side down). On the unbuttered side, layer in this order: sprinkle ¼ cup shredded mozzarella, spread half the ricotta mixture, add half the chopped sun-dried tomatoes and spinach, then top with another ¼ cup mozzarella. Place the remaining bread slices on top, mayo-side up.
4. Cook over medium-low heat. Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the pan and cook for 4-5 minutes without moving them. Press down gently with a spatula. The bottom should be golden brown and crispy.
5. Flip carefully. Use a wide spatula to flip the sandwiches. Cook for another 4-5 minutes until the second side is golden and the cheese is melted and gooey.
6. Rest and serve. Remove from heat and let the sandwiches rest for 1-2 minutes before slicing. This lets the cheese set slightly so it doesn’t all pour out when you cut. Slice in half and serve immediately.
Timing & Yield
- Prep: 5 minutes
- Cook: 10 minutes
- Total: 15 minutes
- Yield: 2 sandwiches
- Skill level: Beginner-friendly
Tips for Best Results
- Use mayo instead of butter – Creates a crispier, more evenly browned crust
- Pat sun-dried tomatoes dry – Prevents soggy bread
- Remove moisture from spinach – Press it dry or sauté briefly
- Layer mozzarella on both sides – It acts as glue for the ricotta filling
- Cook on medium-low heat – Thick sandwiches need time to warm through without burning
- Mix ricotta with lemon zest or herbs – Brightens the flavor and makes it taste gourmet
- Don’t rush the flip – Let the first side get golden before flipping
Variations
Caprese version: Skip spinach, add fresh basil leaves and sliced fresh mozzarella.
Pesto upgrade: Spread 1 tablespoon of pesto on the bread before adding ricotta.
Mushroom addition: Sauté ½ cup sliced mushrooms and add with the spinach.
Vegan version: Use vegan ricotta and mozzarella, dairy-free butter.
Spicy kick: Add sliced jalapeños or double the red pepper flakes.
Serving Suggestions
- Simple tomato soup for dipping
- Mixed green salad with balsamic
- Crispy sweet potato fries
- Fruit salad
Perfect for quick lunches, lazy weekend brunch, vegetarian dinner option, or elevated comfort food cravings.
Storage & Reheating
Fridge: Wrap tightly, store 1 day. Best fresh.
Freezing: Not recommended—ricotta and spinach get watery.
Reheat: Skillet over medium-low or oven at 350°F for 5-7 minutes.
FAQs
Can I use fresh mozzarella instead of shredded?
Shredded melts better and holds the sandwich together. Fresh mozzarella is too wet and won’t create the cheese pull.
Why is my sandwich soggy?
Sun-dried tomatoes or spinach had too much moisture. Pat them completely dry before using.
Can I make this ahead?
Assemble and refrigerate up to 2 hours, then cook fresh. Don’t cook ahead—it gets soggy.
What’s the best bread for this?
Sourdough is ideal for its tangy flavor and sturdy texture. Ciabatta or rustic Italian also work well.
