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Mediterranean Spinach Grilled Cheese with Sun-Dried Tomatoes

Warm, cheesy, and totally irresistible — the Mediterranean Spinach Grilled Cheese with Sun-Dried Tomatoes is what happens when comfort food meets sunshine-packed flavor. If you’re a busy woman juggling work, family, and a to-do list that never quits, this sandwich is your new weeknight hero. It’s fast, forgiving, and has just enough Mediterranean flair to make dinner feel a little like a mini-vacation.

(Full disclosure: my sister Patricia calls this “the grown-up grilled cheese” — and she’s not wrong. If you love quick recipes that still feel special, read on. And if you’re the kind of person who bakes to soothe the soul, you might also enjoy our applesauce cake with cinnamon cream cheese frosting for dessert later.)

Why You’ll Love This Mediterranean Spinach Grilled Cheese with Sun-Dried Tomatoes

This sandwich solves so many dinner problems at once: picky eaters (hello, melty cheese), short on time (ready in about 15 minutes), and craving something flavorful that doesn’t feel boring. The tang of sun-dried tomatoes, the creaminess of ricotta (or feta if you prefer), and bright spinach make every bite balanced and satisfying. It’s an ideal quick weeknight meal that also doubles as a lunch you’ll actually look forward to.

Ingredients

Makes 2 large sandwiches (or 4 small)

• 4 slices rustic bread (sourdough or country loaf recommended)
• 1 cup fresh baby spinach, packed (about 2-3 cups before wilting)
• 1/2 cup ricotta cheese (or 1/2 cup 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)
• 2 tablespoons butter, softened (plus extra for pan)
• 1 small clove garlic, minced (optional, for rubbing bread)
• 1 teaspoon dried oregano or Italian seasoning
• Salt and black pepper, to taste
• A squeeze of lemon (optional, to brighten the spinach)
• Olive oil (if using oil-packed sun-dried tomatoes, reserve a teaspoon for flavor)

Notes:

• If you’re dairy-free, substitute with a plant-based ricotta and vegan mozzarella.
• For a heartier sandwich, add a few slices of grilled chicken or roasted red pepper.

Simple Directions (15–20 minutes)

1. Prep the filling:

   • 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. Add a pinch of salt, a squeeze of lemon if using, and remove from heat. Let cool slightly, then chop roughly.
   • 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.

2. Assemble the sandwiches:

   • 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.
   • 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.

3. Cook:

   • 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. If the bread is browning before the cheese melts, lower the heat and cover the pan briefly to trap warmth.

4. Serve:

   • Let the sandwiches rest 1 minute, slice in half, and enjoy with a simple salad or tomato soup.

Variations:

• Swap ricotta for crumbled feta and add a few kalamata olives for a briny boost.
• Add a drizzle of balsamic glaze after cooking for a sweet-tangy finish.
• Make open-faced: toast bread, pile on filling, and broil for 2–3 minutes.

Cooking Tips (so you don’t panic in the pan)

• Use medium-low heat: golden bread and gooey cheese is the goal — not a charred exterior with a cold center.
• Oil-packed sun-dried tomatoes add extra flavor. Drain but reserve a teaspoon of the oil and mix it into the ricotta for extra richness.
• If your ricotta mixture feels too loose, add a tablespoon of grated Parmesan or extra mozzarella to bind it.
• Make it ahead: prepare the filling and store in the fridge up to 24 hours. Assemble and grill when you’re ready.
• If kids are picky about greens, finely chop the spinach and mix it well with the cheese; it often disappears into the melty goodness and nobody notices.

A Little Kitchen Story

This sandwich became a staple in our house after Patricia and I were scrambling for dinner between late rehearsals and after-school pickups. We were craving comfort but wanted something fresh. We threw together what we had—ricotta, sun-dried tomatoes, and spinach—and it instantly felt like a win. The first time my husband took a bite he gave that “where has this been all my life?” face, and ever since it’s been requested on repeat. That’s the kind of simple joy I love sharing from our kitchen to yours.

If you enjoy trying easy yet flavorful comfort-food twists, you might also love these sweet little bites of strawberry cheesecake with crunchy crumble for a weekend treat.

Step-by-Step (for cooks who like structure)

• Step 1: Gather ingredients and preheat skillet.
• Step 2: Sauté spinach and mix with ricotta, sun-dried tomatoes, and seasonings.
• Step 3: Butter bread, assemble sandwiches with cheese filling, and grill slowly.
• Step 4: Let rest, slice, and serve warm.

Short, simple, and repeatable.

FAQs

Q: Can I substitute the ricotta?
A: Yes — use crumbled feta for a tangy Mediterranean twist, or goat cheese for a creamy, slightly tart option. You can also use a dairy-free ricotta alternative to make it vegan-friendly.

Q: How do I store leftovers?
A: Store unheated sandwiches wrapped in foil in the fridge for up to 2 days. Reheat in a skillet over low heat (covering briefly helps melt the cheese) or in a 350°F oven for 8–10 minutes. Avoid the microwave if you want to keep the bread crispy.

Q: Can I use dried spinach instead of fresh?
A: I don’t recommend dried spinach here — it won’t give the same texture or fresh flavor. Fresh is best, but baby spinach wilts so quickly it’s practically foolproof.

Q: Are sun-dried tomatoes necessary?
A: They’re the magic spark for the Mediterranean flavor, but roasted red peppers or chopped roasted tomatoes can work in a pinch. If you use dry-pack sun-dried tomatoes, rehydrate them in warm water for 10 minutes before slicing.

Q: How can I make this lower calorie?
A: Use light ricotta and less butter for grilling; switching to whole-grain bread adds fiber and keeps the sandwich satisfying.

Pairings and Serving Suggestions

• A crisp mixed green salad with lemon vinaigrette cuts through the richness.
• Tomato soup is classic — if you want to make a quick roasted tomato soup, there are great step-by-step guides online.
• A side of fresh fruit (grapes or apple slices) keeps things balanced, especially if you’re serving kids.

Final Notes from Anna

Cooking for family or friends shouldn’t feel stressful. This sandwich is reliable, quick, and yields a little culinary applause without a lot of fuss. Whether you’re making a solo dinner after a long day or doubling up to feed hungry teenagers, it’s one of those recipes that fits into busy life while still feeling like a treat. Patricia still brags about this one to her book club — and that’s saying something.

Conclusion

Before you go, if you’re curious about similar flavor combinations, check out these thoughtful takes on sun-dried tomato and spinach grilled cheeses: Grilled Cheese {with Sun Dried Tomatoes Ricotta and Spinach} and Grilled Cheese with Feta and Sun Dried Tomatoes – Mediterranean …. They’re great for inspiration and show how small ingredient swaps can shift the entire mood of a sandwich.

Happy cooking — grab your skillet, put on your favorite playlist, and let this Mediterranean Spinach Grilled Cheese with Sun-Dried Tomatoes turn a hectic evening into something deliciously manageable. If you try it, drop a comment or tag us — Patricia and I love hearing how our kitchen experiments land in your homes.

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Mediterranean Spinach Grilled Cheese with Sun-Dried Tomatoes Quick, melty weeknight comfort for busy cooks – ricotta, spinach and sun-dried tomatoes!!