1. Start by prepping the filling. In a medium bowl, combine the ricotta cheese, chopped sun-dried tomatoes, minced garlic (if using), and fresh basil. Season with salt and pepper to taste. Mix gently until well combined. This step is where the magic begins—rich, tangy, and fragrant.
2. Next, stir in the chopped spinach. I like to add it fresh for that little crisp texture, but you can lightly sauté the spinach in a pan with a teaspoon of olive oil for a softer bite, a trick Mama Lou taught me when she wanted her greens just so.
3. Lay out four slices of bread on a clean surface. Spread a generous amount of the ricotta mixture evenly over each slice.
4. Sprinkle shredded mozzarella over the ricotta filling to ensure a gooey melt inside. Top with the remaining four slices of bread, pressing down lightly to seal the sandwich.
5. Butter one side of each sandwich with softened butter. Place the sandwiches butter-side down on a preheated skillet over medium heat. Butter the top side just before flipping to cook evenly.
6. Grill each side for about 3-4 minutes, or until the bread is golden brown and crisp, and the cheese inside is melted and bubbly. Keep an eye on the heat—too high, and the bread burns before the cheese melts; too low, and it takes forever.
7. Remove from the skillet and let the sandwich rest for a minute before cutting. This keeps the filling from spilling out and lets the flavors settle.

I remember the first time I made this with Ouma; she insisted on flipping the sandwich with a spatula like a pro, and we laughed when one fell apart a little. Moments like those remind me that food is about joy as much as it is about taste.