Here’s how you’ll make it, step by step, with a few extra tips I’ve picked up along the way:

Step 1: Prepare the Ricotta Mixture
In a small bowl, stir together the ricotta, Parmesan, salt, and black pepper. This makes a creamy, seasoned spread that will be your foundation. Don’t skip seasoning the ricotta it makes a big difference in flavor.

Step 2: Assemble the Sandwich
Spread the ricotta mixture generously on one side of four slices of bread. Layer on spinach leaves, then scatter the chopped sun-dried tomatoes evenly over the top. Finish with a sprinkle of shredded mozzarella, which will melt and bind everything together.

Step 3: Add the Top Slice of Bread
Place the remaining four slices of bread on top. Spread the outsides of each sandwich with softened butter. This ensures that when they hit the skillet, they’ll crisp up evenly and take on that beautiful golden-brown color.

Step 4: Toast the Sandwiches
Heat a skillet or griddle over medium heat. Place the sandwiches in the pan and cook for about 3–4 minutes per side. Don’t rush this step. Medium heat gives the cheese time to melt while the bread crisps without burning. You’re looking for a deep golden color and that telltale crunch when you press down gently with a spatula.

Step 5: Once the cheese is melty and the bread is perfectly toasted, remove the sandwiches from the skillet. Let them rest for a minute before slicing, which keeps the filling from spilling out too quickly. Then cut diagonally (because we all know grilled cheese tastes better that way) and serve warm.