This sun-dried tomato spinach grilled cheese transforms the everyday sandwich into something truly special with melty mozzarella and tangy tomatoes. I’ve been making grilled cheese since I could reach the stovetop in my grandmother’s farmhouse kitchen, and this version brings back memories of those cozy Sunday afternoons while adding a grown-up twist.
There’s something magical about the hiss of butter hitting a hot skillet and watching golden-brown perfection emerge bite by bite. When my grandchildren visit, they always request “Nonna’s fancy grilled cheese” – the one with the spinach they actually eat and those sweet-tangy tomatoes that make everything sing. I remember the first time I added sun-dried tomatoes to my usual grilled cheese recipe; my daughter was skeptical until that first pull of stretchy mozzarella revealed all those colorful layers inside. Now it’s requested for every casual lunch gathering at my house. The combination of earthy spinach, intense sun-dried tomatoes, and creamy melted cheese creates layers of flavor that make this simple sandwich feel restaurant-worthy, yet it comes together faster than you can set the table. Time to get that skillet heating.
What Makes This Sun-Dried Tomato Spinach Grilled Cheese So Special
After decades of making sandwiches for hungry kids and grandkids, I’ve learned that the best recipes balance simplicity with satisfying flavor, and this sun-dried tomato and spinach grilled cheese hits that sweet spot every single time.
- Pantry-friendly ingredients that don’t require specialty shopping trips – most items are likely already in your kitchen
- Ready in just 20 minutes from start to that first glorious, cheese-stretching bite
- Perfectly crispy exterior with a golden-brown crust that gives way to gooey melted cheese inside
- Nutritious without trying too hard – sneaking in spinach never tasted so good
- Completely adaptable to whatever cheese or bread you have on hand
- Kid-approved and adult-loved making it perfect for feeding the whole family
The beauty of this recipe lies in how those sun-dried tomatoes add concentrated, tangy flavor while the spinach brings fresh color and nutrition. It’s comfort food that doesn’t leave you feeling guilty afterward.
Ingredient Spotlight
Artisan or sourdough bread forms the foundation of this sandwich, and I always choose bread with structure and texture that can hold up to generous filling without getting soggy. The slight tang of sourdough pairs beautifully with the sun-dried tomatoes.
Butter creates that essential golden-brown crust we all crave in a great grilled cheese, and I prefer it softened so it spreads evenly across every corner of the bread.
Mozzarella cheese melts like a dream and stretches perfectly with each bite. I use shredded for easy melting, though fresh mozzarella slices create an even creamier texture when you’re feeling fancy.
Sun-dried tomatoes packed in oil deliver intense, concentrated tomato flavor with a slight sweetness that balances the richness of the cheese. I drain them well but save that flavorful oil for cooking the spinach.
Baby spinach leaves wilt down to almost nothing but add color, nutrients, and a fresh element that keeps this sandwich from feeling too heavy.
Garlic brings aromatic depth when sautéed with the spinach. Just a quick 30 seconds in the pan releases its fragrance and mellows its bite.
Olive oil helps wilt the spinach and carries the garlic flavor throughout, though I often use the oil from the sun-dried tomato jar for extra flavor.
How to Make Sun-Dried Tomato Spinach Grilled Cheese
Step 1. I always start by preparing the spinach filling first, heating olive oil in a small skillet over medium heat and adding minced garlic for about 30 seconds until it smells wonderful but hasn’t browned.
Step 2. Add the baby spinach to the garlic oil, season lightly with salt and pepper, and cook just until wilted. This takes only a minute or two, and I’ve learned that overdoing it makes the spinach watery.
Step 3. Remove the wilted spinach from heat and set aside to cool for 2-3 minutes while you prepare the bread, which prevents the filling from making your sandwich soggy.
Step 4. Spread softened butter generously on one side of each bread slice, making sure to reach all the edges. This is what creates that perfect golden crust.
Step 5. On the unbuttered side of two bread slices, layer half of the mozzarella (about 1/4 cup per sandwich), then add the sautéed spinach, sliced sun-dried tomatoes, and top with the remaining cheese. Betty’s tip: cheese on both sides helps everything stick together and melt evenly.
Step 6. Place the second bread slice on top with the buttered side facing out, creating a neat sandwich package.
Step 7. Wipe out your skillet if needed, then heat it over medium heat. I’ve found that medium heat is crucial because too high will burn the bread before the cheese melts.
Step 8. Cook the sandwiches for 3-4 minutes per side, pressing gently with a spatula to ensure even contact with the pan and encourage that gorgeous golden-brown color and melted cheese center. You can cover the pan for the last minute if the cheese needs extra help melting.
Step 9. After years of making grilled cheese, I know it’s ready when the bread is deeply golden and you can see cheese just starting to ooze from the edges. Resist the urge to flip too early.
Step 10. Slice in half diagonally and serve immediately while the cheese is still stretchy and the bread is crispy, letting everyone enjoy that satisfying cheese pull.
Keeping This Sun-Dried Tomato Spinach Grilled Cheese Fresh
I’ll be honest – this sandwich is absolutely best enjoyed hot and fresh right off the skillet when the cheese is at peak stretchiness and the bread still has that crispy exterior. However, I understand that life gets busy and sometimes you need to prep ahead.
If you want to make components in advance, I typically sauté the spinach and garlic up to 2 days ahead and store it in an airtight container in the refrigerator. The sun-dried tomatoes keep well in their jar, of course. When you’re ready to make your sandwich, just assemble and cook fresh. It only takes 10 minutes once the filling is prepped. Betty’s method for meal prep means having everything chopped and ready in the fridge, so assembly becomes quick work.
For leftover assembled sandwiches, wrap them tightly and refrigerate for up to 1 day, though the bread will lose its crispness. To reheat, I skip the microwave entirely – it makes the bread rubbery. Instead, I reheat in a skillet over medium-low heat for 2-3 minutes per side, or place in a 350°F oven for about 10 minutes until warmed through and the exterior crisps up again.
Perfect Partners for Sun-Dried Tomato Spinach Grilled Cheese
Classic tomato soup is the traditional pairing that never disappoints. The bright acidity cuts through the richness of the cheese and butter beautifully. I like to serve mine with a creamy version for dipping.
Simple mixed green salad with a tangy vinaigrette provides freshness and crunch that contrasts perfectly with the warm, melty sandwich. Add some cherry tomatoes and cucumber for extra vegetables.
Sweet potato fries turn this into a more substantial meal, and the slight sweetness complements those tangy sun-dried tomatoes wonderfully. Try my sausage and sweet potatoes with honey garlic sauce for inspiration on roasting sweet potatoes.
Dill pickle spears offer that essential acidic, briny crunch that cuts through cheese and adds a classic diner-style touch to your plate.
Fresh fruit like apple slices or grapes balances the savory richness with natural sweetness and provides a lighter ending to the meal. My grandchildren always appreciate this option.
Kettle-cooked chips add textural contrast and that satisfying salty crunch that makes every sandwich meal feel complete.
FAQs
Absolutely. I recommend trying provolone, fontina, gouda, or even sharp cheddar. Any good melting cheese works beautifully, and mixing two types creates extra depth of flavor.
Lower your heat to medium-low and be patient. The key I’ve discovered is giving the cheese time to melt without rushing the process, and covering the pan for 1-2 minutes helps trap heat and speed up melting.
Yes, but make sure to thaw it completely and squeeze out all the excess water. Frozen spinach holds much more moisture than fresh, and Betty’s solution is wrapping it in a clean kitchen towel and squeezing firmly.
Sun-Dried Tomato & Spinach Grilled Cheese Melt
Ingredients
Equipment
Method
- Heat olive oil in a small skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add baby spinach to the skillet, season lightly with salt and pepper, and cook until just wilted, about 1-2 minutes. Remove from heat and set aside to cool for 2-3 minutes.
- Spread softened butter generously on one side of each bread slice, making sure to reach the edges.
- On the unbuttered side of two bread slices, layer about 1/4 cup mozzarella, the sautéed spinach, sliced sun-dried tomatoes, and another 1/4 cup of mozzarella.
- Top with the second slice of bread, buttered side facing out.
- Heat a large skillet or griddle over medium heat.
- Cook sandwiches for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted through. Cover the pan for the last minute if needed to help cheese melt.
- Slice in half diagonally and serve hot. The melted cheese should stretch beautifully with every bite.
