Grilled Cheese with Spinach and Sun-Dried Tomatoes

Golden, buttery grilled sourdough packed with gooey melted cheese, sautéed spinach, and tangy sun-dried tomatoes. This elevated twist on a classic comfort food brings bold flavor and beautiful texture to every bite.

Why You’ll Love This Recipe

This gourmet-style grilled cheese is a perfect fusion of comfort and sophistication. The rich, melted mozzarella or provolone creates the perfect gooey center, while sautéed spinach adds freshness and a touch of earthiness. Sun-dried tomatoes introduce a bold, tangy punch that cuts through the richness of the cheese. Easy to prepare in under 20 minutes, it’s ideal for lunch, a casual dinner, or even a late-night snack. It’s also vegetarian-friendly and endlessly customizable.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 slices sourdough bread
2 tablespoons butter, softened
1 cup shredded mozzarella or provolone cheese
1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
1 cup fresh spinach leaves
1 garlic clove, minced
1 teaspoon olive oil
Salt and black pepper, to taste
Pinch of red chili flakes (optional)

Directions

1. In a skillet over medium heat, add olive oil and sauté the minced garlic for about 30 seconds until fragrant.
2. Add spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
3. Butter one side of each slice of sourdough bread.
4. Place 2 slices of bread, buttered side down, on a skillet or grill pan preheated over medium heat.
5. Layer with shredded cheese, sautéed spinach, and chopped sun-dried tomatoes. Add an extra sprinkle of cheese on top if desired.
6. Top with the remaining slices of bread, buttered side up.
7. Grill for 3–4 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
8. Slice and serve hot. Garnish with chili flakes or a handful of fresh greens, if desired.

Servings and timing

This recipe makes 2 sandwiches (serves 2).
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes

Variations

• Cheese options: Try sharp cheddar, Swiss, gouda, or fontina for different flavor profiles.
• Add protein: Include sliced grilled chicken, turkey, or a fried egg for a heartier sandwich.
• Go vegan: Use plant-based cheese and butter alternatives.
• Add herbs: Fresh basil, oregano, or thyme pair beautifully with the spinach and tomato.
• Swap the bread: Use rye, multigrain, or ciabatta for texture and taste variations.

Storage/reheating

This sandwich is best enjoyed fresh, but if needed, wrap leftovers in foil and refrigerate for up to 1 day. To reheat, warm in a skillet over low heat until the bread is crisp and the cheese is melted. Avoid microwaving, as it will make the bread soggy.

FAQs

Can I use frozen spinach instead of fresh?

Yes, just thaw it completely and squeeze out excess moisture before sautéing.

What’s the best cheese for melting?

Mozzarella, provolone, gouda, and fontina are all excellent for that gooey, melted texture.

Can I make this in a sandwich press?

Absolutely. A panini press or sandwich maker works well and provides even browning.

Are sun-dried tomatoes necessary?

They add unique flavor, but you can substitute with roasted red peppers or omit entirely.

Can I prepare this ahead of time?

You can sauté the spinach and prep the ingredients in advance, but assemble and grill just before serving for best results.

What’s a good side dish for this sandwich?

Serve with a simple green salad, tomato soup, or sweet potato fries for a balanced meal.

Can I make this gluten-free?

Yes, just use your favorite gluten-free bread and ensure all other ingredients are certified gluten-free.

How do I prevent the sandwich from getting soggy?

Drain the sun-dried tomatoes well and avoid overloading the sandwich with wet ingredients.

Is this recipe kid-friendly?

Yes, though you may want to omit the chili flakes or choose milder cheese for younger palates.

Can I bake this instead of pan-frying?

It’s possible—assemble the sandwich, wrap it in foil, and bake at 375°F (190°C) for about 10–12 minutes, flipping halfway through.

Conclusion

Grilled Cheese with Spinach and Sun-Dried Tomatoes is a delicious, easy-to-make sandwich that elevates a childhood favorite into a flavorful, grown-up meal. With its crisp, buttery exterior and rich, savory filling, it offers comfort and gourmet appeal in every bite. Whether you’re cooking for yourself or serving a crowd, this grilled cheese is sure to impress.

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