Mediterranean Spinach Grilled Cheese with Sun-Dried Tomatoes

Warm, cheesy, and a little bit Mediterranean—this Mediterranean Spinach Grilled Cheese with Sun-Dried Tomatoes is the kind of sandwich that solves dinner, soothes the soul, and makes picky eaters (and grown-up kids) smile. If you’re juggling a long day, this is a quick, flavorful rescue that tastes like you tried really hard—without the fuss.

I love pairing this with a bright salad when I want contrast—try this bright arugula and citrus salad with goat cheese for a pop of brightness that keeps things light and lady-like (aka practical).

Why This Mediterranean Spinach Grilled Cheese with Sun-Dried Tomatoes Works

It’s quick: about 15–20 minutes from pan to plate.
It’s versatile: swap cheeses, use whole-grain or sourdough, go lighter or more indulgent.
It’s crowd-pleasing: melty cheese, tangy sun-dried tomatoes, and tender spinach—what’s not to love?

Ingredients

8 slices crusty bread (sourdough, country loaf, or other sturdy loaf)

1 cup fresh baby spinach, roughly chopped (packed)
1/3 cup sun-dried tomatoes, thinly sliced (oil-packed work best; drain and pat)
1/2 cup ricotta cheese
1/2 cup shredded mozzarella (for meltiness)
1/4 cup crumbled feta (optional but delicious)
1 small garlic clove, minced
1 tablespoon olive oil (if your sun-dried tomatoes aren’t oily)
2 tablespoons softened butter (for grilling)
1 teaspoon dried oregano or 1 tablespoon fresh chopped basil

Zest of 1/2 lemon (optional, for brightness)
Salt and black pepper to taste

Makes 4 sandwiches.

Easy Step-by-Step Directions

Prep the filling. In a medium bowl, combine ricotta, mozzarella, feta (if using), minced garlic, oregano, lemon zest, a pinch of salt, and a few grinds of black pepper. Stir until it’s creamy and cohesive.
Add sun-dried tomatoes and spinach. Fold in the thinly sliced sun-dried tomatoes and the chopped spinach. If your sun-dried tomatoes are very dry, stir in 1 tablespoon olive oil to help everything come together. Taste and adjust seasoning.
Assemble sandwiches. Spread about 1/3 cup of the cheese-spinach mixture onto 4 bread slices. Top with the remaining bread slices to form sandwiches.

Butter the outsides. Spread softened butter on the outside of each sandwich. If you prefer less butter, brush the pan with oil instead.
Grill. Heat a large skillet or griddle over medium heat. Place the sandwiches butter-side down and grill 3–4 minutes until golden brown. Press gently with a spatula to promote even melting.
Flip and finish. Carefully flip the sandwiches and grill another 2–4 minutes, until the second side is golden and the cheese is melted through. If the bread is browning too fast, lower the heat and cover the pan for a minute to help the cheese melt.

Rest, slice, serve. Let sandwiches rest for 1 minute, then slice in half diagonally. Serve warm.

Playful Variations

Vegetarian delight: Keep the cheeses as-is for a meatless but hearty sandwich.
Protein boost: Add thinly sliced rotisserie chicken or leftover turkey before grilling.

Lighter option: Use whole-milk ricotta only and skip the mozzarella or swap for a lower-fat option.
Herb swap: Try dill or mint for a fresh twist.

Cooking Tips (Because I’ve burned my fair share of bread)

Use medium heat. Too hot and the bread browns before the cheese melts; too low and you end with soggy bread.
Press gently. A spatula press helps the cheese contact the heat—no panini press? No problem.
Oil-packed sun-dried tomatoes give you immediate flavor and a touch of fat for better mouthfeel. If yours are dry, rehydrate in warm water for 10 minutes or toss with a tablespoon of olive oil.

Make-ahead hack: Mix the filling and store it in an airtight container for up to 2 days. Scoop it onto bread when you’re ready to grill.

A Little Kitchen Story
Patricia and I first made this on a stormy evening when neither of us wanted to leave the house. We had the usual suspects: a sad bunch of spinach, an open jar of sun-dried tomatoes, and leftover ricotta begging for a purpose. One pan, one playlist, lots of laughing, and suddenly our tiny kitchen smelled like an Italian trattoria. It became our quick-girl-night-in go-to; my nephew declared it “the fancy grilled cheese,” which is the highest compliment from an eight-year-old.

Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out as much liquid as you can before mixing with the cheese to avoid a soggy sandwich.

Q: What if I don’t have ricotta?
A: Swap with cream cheese or a mix of cream cheese and Greek yogurt for tang. You’ll get creaminess with a slightly different texture.

Q: How do I store leftovers?
A: Cool to room temperature, then wrap tightly and refrigerate up to 2 days. Reheat in a skillet over low heat covered with a lid to revive the crispness. Avoid the microwave if you want a crisp exterior.

Q: Can I make these ahead and freeze?
A: Yes—assemble without grilling, wrap well, and freeze up to 1 month. Grill straight from frozen, adding a couple of minutes per side.

Serving Suggestions

A cup of tomato soup for cozy nostalgia.
A fresh salad—try roasted pears and blue cheese for a sweet-savory contrast. I often pair this sandwich with the simple roasted-sweetness of baked pears with blue cheese when I want dinner to feel a little special.

Why Moms, Busy Professionals, and Anyone Short on Time Loves This
This sandwich gives you maximum flavor for minimal effort. It’s perfect when you want something homey but don’t have hours to cook. It’s also forgiving—substitutions are welcome, and results stay delicious. Plus, it’s the kind of recipe that makes lunch or dinner feel intentional without demanding your whole evening.

Small Details That Make a Big Difference

Lemon zest adds a bright lift that prevents the sandwich from tasting heavy.

A pinch of oregano or basil brings an unmistakable Mediterranean note.
Using two kinds of cheese (ricotta for creaminess, mozzarella for stretch, and feta for tang if you like) creates texture and depth.

If You’re Trying to Cut Calories (Without Losing Flavor)

Use light ricotta and skip the butter—brush the pan with a tablespoon of olive oil instead.

Use whole-grain bread to add fiber and keep you satisfied longer.
Load up on spinach for bulk—its mild flavor melts into the cheese beautifully.

More Ways to Explore This Flavor Profile
If the Mediterranean notes have you craving more, check out recipes that play with similar contrasts of sweet, salty, and tangy—think salads with citrus and goat cheese or pear-based desserts that balance rich cheese. These combinations are fabulous for dinner parties or a cozy night with the family.

Conclusion

This Mediterranean Spinach Grilled Cheese with Sun-Dried Tomatoes is a fast, feel-good meal that hits all the right notes—cheesy, tangy, and a little bit bright. If you want inspiration for similar sandwiches or want to compare flavor ideas, take a look at this excellent take on a Grilled Cheese {with Sun Dried Tomatoes Ricotta and Spinach} and this Mediterranean-style Grilled Cheese with Feta and Sun Dried Tomatoes – Mediterranean … for more variations. Happy cooking—grab your skillet, turn on your favorite playlist, and make something delicious tonight.

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Mediterranean Spinach Grilled Cheese with Sun-Dried Tomatoes: quick, cheesy, and flavorful—perfect for busy nights. Try this easy, delicious sandwich today!