A molten mash-up of two Italian-American icons, this sandwich is pure indulgence between golden, buttery slices of sourdough. Inside, layers of creamy ricotta and gooey mozzarella melt into a rich, garlicky marinara-simmered beef, kissed with basil and oregano. Roasted cherry tomatoes add a burst of sweetness, while a sprinkle of parmesan brings that salty edge. Each bite is a handheld hug—crispy on the outside, lasagna-level luscious on the inside. It’s the kind of grilled cheese that doesn’t just satisfy—it seduces.
Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
½lbGround beef
2cupsMarinara saucedivided
½cupRicotta cheese
½cupParmesan cheesegrated
½tspItalian seasoning
4tbspUnsalted buttersoftened
8slicesSourdough bread
1cupMozzarella cheeseshredded, divided
1
In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula, until browned and fully cooked, about 5-7 minutes. Drain any excess grease.
2
Reduce heat to low and stir in 1 cup of marinara sauce. Simmer for 2-3 minutes, or until the mixture is heated through. Remove from heat and set aside.
3
In a medium bowl, combine the ricotta, parmesan, and Italian seasoning. Stir to combine. This will make about ½ cup of the ricotta mixture.
4
Spread ½ tablespoon of softened butter on one side of each bread slice.
5
On the unbuttered side of one of the bread slices, spread an even layer of the ricotta mixture (about 2 tablespoons).
6
Spoon about ⅓ cup of the ground beef mixture evenly over the ricotta mixture. Then, top with ¼ cup of mozzarella. Repeat with three more slices of bread.
7
Place one of the remaining bread slices on top of each sandwich, butter side facing up.
8
Heat a large skillet over medium heat. Working one or two at a time, place the sandwiches in the skillet. Cook for 3-4 minutes on each side, or until the bread is golden brown and crispy, and the cheese is melted.
In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula, until browned and fully cooked, about 5-7 minutes. Drain any excess grease.
2
Reduce heat to low and stir in 1 cup of marinara sauce. Simmer for 2-3 minutes, or until the mixture is heated through. Remove from heat and set aside.
3
In a medium bowl, combine the ricotta, parmesan, and Italian seasoning. Stir to combine. This will make about ½ cup of the ricotta mixture.
4
Spread ½ tablespoon of softened butter on one side of each bread slice.
5
On the unbuttered side of one of the bread slices, spread an even layer of the ricotta mixture (about 2 tablespoons).
6
Spoon about ⅓ cup of the ground beef mixture evenly over the ricotta mixture. Then, top with ¼ cup of mozzarella. Repeat with three more slices of bread.
7
Place one of the remaining bread slices on top of each sandwich, butter side facing up.
8
Heat a large skillet over medium heat. Working one or two at a time, place the sandwiches in the skillet. Cook for 3-4 minutes on each side, or until the bread is golden brown and crispy, and the cheese is melted.
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