This sun-dried tomato, spinach, and ricotta grilled cheese is a comforting twist on a classic, with crisp golden bread and a soft, creamy filling. The flavour is rich yet fresh, balancing tangy tomatoes, mild ricotta, and tender spinach with just enough melted cheese to pull everything together. It is an easy, beginner-friendly recipe that feels a little special without any fuss. From start to finish, it takes about 20 minutes, making it perfect for a quick lunch or relaxed supper.

Ingredients

For the bread

4 slices sourdough or thick white bread
2 tbsp unsalted butter, softened

For the filling

120 g ricotta cheese
40 g sun-dried tomatoes in oil, drained and finely chopped
1 packed cup fresh spinach, finely chopped
60 g mozzarella or mild cheddar, grated
Salt, to taste
Freshly ground black pepper, to taste

Method

Prepare the filling

In a medium bowl, add the ricotta, chopped sun-dried tomatoes, spinach, and grated cheese. Season lightly with salt and black pepper, then mix until everything is evenly combined. The mixture should be creamy but not wet.

Prepare the bread

Lay the bread slices out on a board. Butter one side of each slice evenly, right to the edges. Turn two slices butter-side down and divide the filling evenly between them, spreading it gently.

Assemble the sandwiches

Place the remaining bread slices on top, butter-side facing up. Press down lightly so the filling settles without squeezing out.

Cook the grilled cheese

Heat a non-stick frying pan over medium-low heat. Add the sandwiches and cook for 3 to 4 minutes on each side, until the bread is golden and crisp and the filling is warmed through. Lower the heat if the bread colours too quickly.

Related: Brenda Gantt’s Meatloaf Recipe

Rest and serve

Remove from the pan and let the sandwiches rest for 1 minute. Slice in half and serve warm.

Tips

How do I stop the sandwich from burning?

Keep the heat at medium-low and be patient. Slower cooking allows the filling to warm through before the bread over-browns.

Can I make the filling ahead of time?

Yes, you can prepare the filling up to 24 hours in advance and keep it covered in the fridge. Stir well before using.

What cheese melts best with ricotta?

Mozzarella gives a soft, stretchy melt, while mild cheddar adds more flavour. A mix of both works beautifully.

Serving Suggestions

Serve with a simple green salad and lemon dressing
Pair with tomato soup for a cosy lunch
Add a few olives or pickles on the side for contrast

Storage

Room temperature

This grilled cheese is best eaten straight away. Once cooled, it should not be kept at room temperature for more than 2 hours.

Refrigerator

Wrap leftovers tightly and refrigerate for up to 2 days. Reheat gently in a pan to restore crispness.

Freezing

Freezing is not recommended, as the ricotta filling can become watery once thawed.

Nutrition

Calories: 420 kcal
Carbohydrates: 34 g
Protein: 16 g
Fat: 25 g
Saturated Fat: 12 g
Sodium: 620 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but thaw it fully and squeeze out as much liquid as possible before mixing it into the filling.

Is sourdough the best bread for this recipe?

Sourdough adds flavour and structure, but any sturdy bread that toasts well will work.

Can I make this without butter?

You can brush the bread lightly with olive oil instead, though the flavour will be slightly different.

How do I make this more filling?

Add thin slices of grilled chicken or roasted vegetables like courgette for a heartier sandwich.