Mediterranean Grilled Cheese with Sun-Dried Tomato, Spinach, and Ricotta

This Mediterranean Grilled Cheese is a savory, melty twist on the classic comfort food I grew up loving. With creamy ricotta, tangy sun-dried tomatoes, fresh spinach, and gooey mozzarella, all tucked between crispy slices of sourdough, this sandwich gives me bold flavor and satisfying texture in every bite. It’s rich, fresh, and totally satisfying.

Why You’ll Love This Recipe

I love how this grilled cheese packs so much flavor without needing a long list of ingredients. The ricotta makes it creamy, the sun-dried tomatoes add a pop of tang, and the spinach brings in freshness. When it all melts together with mozzarella and gets toasted on sourdough, I get the perfect balance of crispy, cheesy, and hearty. It feels gourmet but takes less than 15 minutes to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 slices of sourdough bread
• 2 tablespoons olive oil
• ¼ cup ricotta cheese
• ¼ cup fresh spinach, chopped
• 2 tablespoons sun-dried tomatoes, chopped
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup mozzarella cheese, shredded

Directions

1. I heat a skillet over medium heat and add 1 tablespoon of olive oil.
2. In a small bowl, I stir together the ricotta, chopped spinach, sun-dried tomatoes, garlic powder, salt, and pepper until smooth and evenly mixed.
3. I spread this ricotta mixture evenly onto one side of each slice of sourdough bread.
4. On top of the ricotta on one slice, I sprinkle the shredded mozzarella, then place the other slice on top—ricotta side down.
5. I add the remaining tablespoon of olive oil to the skillet and carefully place the sandwich in.
6. I cook it for 3–4 minutes per side, flipping once, until the bread is golden brown and crisp and the cheese is fully melted.
7. I remove it from the pan, slice it in half, and enjoy it warm.

Servings and timing

This recipe serves 1 person and takes about 10 minutes to make—5 minutes for prep and 5 minutes for cooking. It’s perfect for a quick lunch or a cozy solo dinner.

Variations

• I sometimes add sliced olives or crumbled feta to the ricotta mixture for even more Mediterranean flavor.
• For a bit of heat, I stir in red pepper flakes or thin slices of jalapeño.
• When I want to keep it lighter, I use whole wheat bread and cut back slightly on the olive oil.
• A handful of arugula or fresh basil also adds a nice peppery or herby twist.

storage/reheating

This sandwich is best eaten fresh, but if I have leftovers, I wrap them and store in the fridge for up to a day. To reheat, I warm it in a skillet over low heat or in a toaster oven until the bread is crisp again and the cheese is melted. I avoid microwaving because it makes the bread soggy.

FAQs

Can I use another type of bread?

Yes, I sometimes swap sourdough for whole grain, ciabatta, or even a hearty multigrain—anything that holds up well to grilling.

Can I make this sandwich vegan?

I can use plant-based ricotta, vegan mozzarella, and dairy-free butter or oil to toast. It still turns out creamy and delicious.

What’s the best way to chop sun-dried tomatoes?

I find oil-packed sun-dried tomatoes easiest to work with—I pat them dry and chop them small so they mix well with the ricotta.

Can I use frozen spinach?

Yes, but I make sure to thaw and squeeze out all the liquid before mixing it in, or the filling can get watery.

Is this sandwich good for meal prep?

It’s best fresh, but I sometimes prep the ricotta filling ahead of time and store it in the fridge. That way, I can make a quick sandwich on demand.

Conclusion

This Mediterranean Grilled Cheese with Sun-Dried Tomato, Spinach, and Ricotta is my go-to when I want a cheesy, crispy meal with a fresh and flavorful twist. It’s simple, satisfying, and a delicious upgrade to traditional grilled cheese. Whether for a solo lunch or an easy dinner, I always look forward to biting into this golden, melty sandwich.

Print