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Mediterranean Spinach Grilled Cheese with Sun-Dried Tomatoes

Warm, cheesy, and a little bit Mediterranean, this sandwich is quick to prepare and crowd-pleasing with melty cheese and tangy sun-dried tomatoes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the filling
  • 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 clove garlic, 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
  • 1/2 zest lemon optional, for brightness
  • Salt and black pepper to taste
For the bread
  • 8 slices crusty bread sourdough, country loaf, or other sturdy loaf

Method
 

Preparation
  1. 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.
  2. Fold in the sliced sun-dried tomatoes and the chopped spinach. If your sun-dried tomatoes are very dry, stir in 1 tablespoon olive oil. Taste and adjust seasoning.
Assembling and Grilling
  1. Spread about 1/3 cup of the cheese-spinach mixture onto 4 bread slices. Top with the remaining bread slices to form sandwiches.
  2. Spread softened butter on the outside of each sandwich. If you prefer less butter, brush the pan with oil instead.
  3. Heat a large skillet or griddle over medium heat. Place the sandwiches butter-side down and grill for 3–4 minutes until golden brown. Press gently with a spatula.
  4. Carefully flip the sandwiches and grill another 2–4 minutes, until the second side is golden and the cheese is melted through.
  5. Let sandwiches rest for 1 minute, then slice in half diagonally. Serve warm.

Notes

Use medium heat to prevent burnt bread and unmelted cheese. Oil-packed sun-dried tomatoes can improve flavor and texture. Store filling in the fridge for up to 2 days for convenience.