In a small bowl, combine ricotta, Parmesan, oregano, and a pinch of salt and pepper. Stir until smooth and creamy.
Chop the sun-dried tomatoes into small bite-sized pieces for even flavor distribution.
Step 2 – Assemble the Sandwich
Spread a thin layer of butter (or brush olive oil) on one side of each bread slice — this will create that irresistible crispy crust.
On the unbuttered side of two slices, spread an even layer of the ricotta mixture.
Top with the chopped sun-dried tomatoes and spinach leaves.
Sprinkle mozzarella cheese generously on top, then close each sandwich with the remaining bread slices, keeping the buttered sides facing out.
Step 3 – Grill
Heat a nonstick skillet or grill pan over medium heat.
Place the sandwiches in the pan and cook for 3–4 minutes per side, pressing lightly with a spatula. Flip carefully once the bread turns golden brown and crispy, and the cheese inside begins to melt.
Reduce heat slightly if the bread browns too quickly — you want the cheese fully melted while keeping the crust perfect.
