Vegan Spinach and Sun-Dried Tomato Grilled Cheese

Recipe by Grilly CheesePublished 2026-09-12Updated 2026-09-12

Make vegan grilled cheese with spinach, sun-dried tomatoes, and plant-based cheese. Includes moisture-control tips and a covered-pan melting method.

Vegan grilled cheese with spinach, chopped sun-dried tomatoes, and softened plant-based cheese on sourdough.
AI-generated illustration of this recipe.

Wilted spinach and sun-dried tomatoes give this vegan grilled cheese flavor beyond the cheese alternative itself. Drain both fillings well and choose a plant-based cheese labeled for melting. A short covered finish helps warm the center, followed by uncovered cooking to bring the crust back to a crisp finish.

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Vegan Spinach and Sun-Dried Tomato Grilled Cheese

Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.

Prep
10 minCook
16 minRest
1 minTotal
27 minYield
2 sandwiches

Equipment

  • 12-inch nonstick or seasoned skillet with lid
  • Wide spatula
  • Small plate

Ingredients

  • •4 slices vegan sourdough bread, about 1/2 inch thick; check for milk, eggs, and honey
  • •2 tablespoons (28 g) vegan butter, softened
  • •1 teaspoon olive oil
  • •2 packed cups (about 60 g) baby spinach, washed and dried
  • •1 small garlic clove, finely minced
  • •2 tablespoons (about 20 g) oil-packed sun-dried tomatoes, drained, blotted, and finely chopped
  • •4 ounces (113 g) vegan cheddar-style or mozzarella-style cheese labeled for melting, grated or thinly sliced
  • •1/8 teaspoon black pepper

Instructions

  1. 1

    Wilt the spinach

    Heat the olive oil over medium heat. Add the spinach and cook for 2–3 minutes, stirring, until wilted. Add the garlic and cook for about 30 seconds.

  2. 2

    Dry and chop the filling

    Continue cooking briefly if liquid remains in the pan. Transfer the spinach to a plate, let excess steam escape, and chop it. Mix with the drained sun-dried tomatoes and pepper.

  3. 3

    Assemble the sandwiches

    Spread vegan butter over one side of all four bread slices. Place two slices butter-side down. Divide half the vegan cheese over them, add the spinach mixture, then the remaining cheese. Close with the other slices, butter-side out.

  4. 4

    Grill with gentle heat

    Wipe the skillet and reduce to medium-low. Cook for 4–5 minutes on the first side, then flip and cook for 4–5 minutes on the second side. Cover for 1–2 minutes during the second side to help the center soften. Finish uncovered for about 1 minute. Plant-based cheeses vary, so look for a softened, cohesive center rather than expecting a dairy-style cheese pull.

  5. 5

    Rest briefly

    Rest for 1 minute, then slice and serve. If the cheese needs more time, continue over low heat so the bread does not burn.

Tips

  • →Use products explicitly labeled vegan. Dairy-free alone does not establish that every ingredient is vegan.
  • →Different vegan cheeses have different allergens and melting behavior; follow the chosen product label.

Variation

For a simpler vegan grilled cheese, omit the spinach, garlic, sun-dried tomatoes, and olive oil. Keep the same bread, vegan butter, and cheese quantities; the total time will be shorter.

Questions and answers

Why is my vegan cheese not stretching?

Many plant-based cheeses soften without forming long strands. Use a product intended for melting and judge the sandwich by a hot, softened filling, not by the stretch in a dairy-cheese photo.

Is this recipe nut-free or gluten-free?

That depends on the bread, butter, and cheese you buy. The base recipe is vegan, but it does not make a nut-free or gluten-free claim. Check every package and your preparation surfaces for your needs.

Storage and reheating

Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.

Dietary note: This recipe is labeled vegan as written with the specified products.

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