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Mediterranean Spinach Grilled Cheese with Sun-Dried Tomatoes

A warm and cheesy sandwich filled with spinach, sun-dried tomatoes, and ricotta, offering a quick and flavorful weeknight meal.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course
Cuisine: Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup fresh baby spinach, packed About 2-3 cups before wilting
  • 1/2 cup ricotta cheese Or crumbled feta for a tangier version
  • 1/3 cup shredded mozzarella For melting
  • 1/4 cup sun-dried tomatoes, thinly sliced Oil-packed preferred; drained
  • 1 small clove garlic, minced Optional, for rubbing bread
  • 1 teaspoon dried oregano or Italian seasoning
  • to taste Salt and black pepper
  • 1 teaspoon olive oil Reserved from oil-packed sun-dried tomatoes if using
  • 2 tablespoons butter, softened Plus extra for the pan
  • 1 squeeze lemon Optional, to brighten the spinach
For the bread
  • 4 slices rustic bread Sourdough or country loaf recommended

Method
 

Preparation
  1. Heat a large skillet over medium. Add a splash of olive oil (or use butter), then toss in the spinach. Sauté just until it wilts — 1 to 2 minutes.
  2. Add a pinch of salt, a squeeze of lemon if using, and remove from heat. Let cool slightly, then chop roughly.
  3. In a small bowl, combine ricotta, half the mozzarella, sun-dried tomatoes, oregano, and a pinch of pepper. Fold in the chopped spinach. Taste and adjust salt/pepper.
Assembly
  1. Butter one side of each bread slice. If you love garlic, rub the cut side of a garlic clove over the unbuttered side of the bread for gentle garlic flavor.
  2. On the non-buttered side of two slices, spread the ricotta-spinach mixture evenly. Top with the remaining shredded mozzarella and close with the other slice of bread, buttered side out.
Cooking
  1. Heat a skillet or griddle over medium-low. Place the sandwiches butter-side down and press gently with a spatula. Cook 3–4 minutes until golden brown, then flip and cook another 3–4 minutes until the second side is golden and cheese is melted.
  2. If the bread is browning before the cheese melts, lower the heat and cover the pan briefly to trap warmth.
Serving
  1. Let the sandwiches rest 1 minute, slice in half, and enjoy with a simple salad or tomato soup.

Notes

If you're dairy-free, substitute with a plant-based ricotta and vegan mozzarella. For a heartier sandwich, add grilled chicken or roasted red pepper. Cooking tips include using medium-low heat to achieve golden bread and gooey cheese.