Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat a skillet or griddle on medium heat.
Spread softened butter on one side of each slice of bread.
In a bowl, combine ricotta, mozzarella, and Parmesan. Mix until creamy and evenly combined.
Place two slices of bread, buttered side down, on the skillet.
Spread the cheese mixture over the top side of each slice on the skillet.
Add sun-dried tomatoes and spinach leaves evenly on top of the cheese.
Top with the second slice of bread, buttered side facing up.
Cook for 3–4 minutes per side until the bread is golden and the cheese is melted. Adjust heat as needed to prevent burning.
Remove from skillet, let cool slightly, slice, and serve hot with a side salad or tomato soup.

Use day-old sourdough for the best crunch. Store the cheese mixture in the refrigerator for up to two days.