Spinach Ricotta Grilled Cheese
A crispy, golden sourdough sandwich stuffed with creamy drained ricotta, sautéed baby spinach, and sweet sun-dried tomatoes for the ultimate gourmet lunch.
- Draining the ricotta prevents the bread from getting soggy during cooking.
- Mayonnaise on the outside creates a superior, even crust compared to butter.
- Sun-dried tomatoes add concentrated umami without introducing extra water.
My first attempt at a gourmet grilled cheese was a soggy, tear-stained disaster.
I was trying to impress my sister with a fancy graduation lunch, so I slathered a tub of cheap, watery ricotta onto thick sourdough. When I pressed the sandwich down, my wrist aching from the weight of the heavy cast iron skillet, a sad puddle of grey whey hissed onto the hot burner.
The science of why this failed is painfully simple. Ricotta has a notoriously high moisture content that turns bread into mush before the cheese can even think about melting, which is why we usually reserve it for baked dishes like Spinach Ricotta Stuffed Shells.
To fix this, we have to drain the ricotta and build a protective barrier. Sautéing fresh spinach with oil-soluble garlic compounds and sun-dried tomatoes creates a rich, low-moisture filling, while swapping butter for mayonnaise on the exterior ensures an even, golden Maillard reaction without burning.
It is absolutely perfect.
Spinach Ricotta Grilled Cheese
Ingredients
- 4 slices thick sourdough bread
- 1/2 cup whole milk ricotta cheese
- 1 cup fresh baby spinach, chopped
- 1/4 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup low-moisture mozzarella cheese, shredded
- 1 tablespoon olive oil
- 2 tablespoons mayonnaise
- 1/4 teaspoon Diamond Crystal kosher salt
- 1 pinch red pepper flakes
Directions
- Place the ricotta in a fine-mesh strainer lined with a paper towel and let it drain for 10 minutes to remove excess moisture.
- Heat olive oil in a small skillet over medium heat, add the chopped spinach and sun-dried tomatoes, and sauté for 2 minutes until the spinach is wilted. Season with Diamond Crystal kosher salt and red pepper flakes.
- In a small bowl, mix the drained ricotta with the sautéed spinach and sun-dried tomatoes.
- Spread a thin, even layer of mayonnaise on one side of each slice of sourdough bread.
- Place two slices of bread, mayonnaise-side down, on a clean surface. Top each with a layer of shredded mozzarella, the spinach-ricotta mixture, and another layer of mozzarella to create a cheese barrier.
- Top with the remaining bread slices, mayonnaise-side up.
- Heat a non-stick skillet over medium-low heat. Cook the sandwiches for 4 to 5 minutes per side, pressing gently with a spatula, until the bread is deeply golden brown and the cheese is fully melted.
Notes
- Salt Conversion: We use Diamond Crystal kosher salt. If you are using standard table salt, cut the measurement in half to avoid over-salting.
- The Cheese Barrier: Low-moisture mozzarella creates a protein matrix that binds the watery ricotta, preventing it from soaking into the bread.
- Don't Burn the Crust: Cook this sandwich on medium-low heat. Mayonnaise browns beautifully but will burn quickly if your pan is too hot.
- Storage Behavior: Ricotta grilled cheese does not store well as the moisture will migrate into the bread over time, so it is best enjoyed immediately.
Serving Suggestions
This sandwich is rich and creamy, meaning it pairs beautifully with bright, acidic sides that cut through the fat of the cheese.
- Serve alongside a warm bowl of classic tomato basil soup for dipping.
- Pair with a crisp, zesty green salad tossed in a lemon vinaigrette.
- Add a handful of salty potato chips and a dill pickle spear on the side.
- Enjoy with a cold glass of iced tea to balance the warm, savory flavors.
Storage and Reheating
Honestly, do not save this for later.
If you absolutely must store a leftover half, wrap it tightly in aluminum foil and keep it in the fridge for no more than 24 hours. The ricotta will inevitably release moisture, turning your crispy crust into a sad, damp sponge.
To revive it, avoid the microwave at all costs. Instead, reheat it in a dry skillet over medium-low heat with a lid on to melt the cheese without burning the bread.
Alternatively, popping it into an air fryer at 350°F (175°C) for about 4 minutes will restore some of that lost crunch. Just keep a close eye on it so the mayonnaise crust doesn't char.
Ingredient Substitutes
If you do not have all the ingredients on hand, these simple swaps will keep your lunch plans on track.
- Sourdough Bread: You can easily swap this for French bread, Italian bread, or even a gluten-free loaf.
- Ricotta Cheese: If you want a different tangy profile, try using goat cheese as detailed in our Goat Cheese Grilled Cheese with Honey.
- Sourdough Toast Option: If you prefer an open-faced version, try making our Ricotta Tomato Sourdough Toast instead.
- Mayonnaise: Softened unsalted butter works well, though you will lose a bit of that ultra-crispy texture.
Go make this, pour yourself a cold drink, and enjoy the crunch. Let me know how your Maillard reaction turned out in the comments below!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
Learn More About Me →