Sun-Dried Tomato Grilled Cheese – A Grown-Up Classic

Grilled cheese is the kind of comfort food most of us grew up with — buttery bread, gooey cheese, and lots of nostalgia. This Sun-Dried Tomato Grilled Cheese takes that childhood classic and gives it an elegant twist. Creamy ricotta, tangy sun-dried tomatoes, fresh spinach, and melty mozzarella are tucked between slices of sourdough and grilled until golden brown.

It’s cozy yet sophisticated, simple but flavor-packed. The kind of sandwich that works just as well for a quick weeknight dinner as it does for Sunday brunch with family.

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Recipe Overview

• Cuisine: American with Mediterranean influence

• Course: Main Dish / Sandwich

• Prep Time: 10 minutes

• Cook Time: 8 minutes

• Total Time: 18 minutes

• Servings: 4 sandwiches

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Ingredients

• Sourdough Bread – 8 slices (~450 g)
  Sturdy and tangy, holds fillings well and crisps beautifully.

• Ricotta Cheese – 1 cup (240 g)
  Creamy base that balances texture.

• Mozzarella Cheese – ½ cup shredded (60 g)
  Melty and stretchy, mild flavor pairs perfectly with ricotta.

• Sun-Dried Tomatoes – ½ cup chopped (70 g)
  Tangy, chewy, and flavor-packed. Drain if packed in oil.

• Fresh Spinach Leaves – 1 cup (30 g)
  Adds freshness and lightness to balance the richness.

• Grated Parmesan Cheese – 2 tablespoons (15 g)
  Nutty, salty depth mixed into the ricotta.

• Unsalted Butter – 2 tablespoons (30 g)
  For golden, crispy bread.

• Salt & Black Pepper – to taste

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Directions

Step 1 – Prepare the Ricotta Mixture

1. In a bowl, combine ricotta, Parmesan, salt, and black pepper.

2. Mix until smooth and well blended. This will be your creamy base layer.

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Step 2 – Assemble the Sandwiches

1. Lay out 4 slices of sourdough bread.

2. Spread the ricotta mixture evenly on each slice.

3. Top with fresh spinach leaves, then chopped sun-dried tomatoes, and finally shredded mozzarella.

4. Place the remaining bread slices on top to close each sandwich.

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Step 3 – Butter the Bread

1. Spread unsalted butter on the outside of each sandwich slice.

2. Make sure to butter edge-to-edge for even crisping.

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Step 4 – Grill to Perfection

1. Heat a skillet or griddle over medium heat.

2. Place sandwiches in the skillet.

3. Cook for 3–4 minutes per side, pressing lightly with a spatula, until bread is golden brown and cheese is melted.

4. For extra melty goodness, cover the skillet with a lid for the last minute of cooking.

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Step 5 – Serve

1. Let sandwiches rest for 1 minute before slicing (this keeps filling from spilling).

2. Slice diagonally and serve warm.

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Serving Suggestions

• Pair with tomato basil soup or roasted red pepper soup for the ultimate comfort combo.

• Serve with a fresh salad for a lighter meal.

• Cut into small triangles or squares for party appetizers.

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Recipe Notes & Variations

• Low & Slow: Cook over medium heat so the cheese melts before bread burns.

• Spicy Kick: Add crushed red pepper, chili flakes, or a drizzle of hot honey.

• Cheese Variations: Swap mozzarella for provolone, fontina, or Havarti.

• Bread Options: Try ciabatta, whole wheat, or multigrain if you don’t have sourdough.

• Make It Vegan: Use plant-based ricotta, mozzarella, and butter.

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Storage Tips

• Best served fresh, but leftovers can be stored wrapped in foil in the fridge for up to 1 day.

• Reheat in a skillet or toaster oven (avoid microwaving to keep bread crispy).

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⭐ Why You’ll Love It

• Quick & Easy: Ready in under 20 minutes.

• Nostalgic Yet Elevated: Childhood comfort meets grown-up flavors.

• Versatile: Works for brunch, lunch, dinner, or snacks.