Cook and crumble sausage, strain off the fat and set aside.

Mix together the ricotta, 3 ounces shredded Parmesan, ½ tsp dried oregano, ¼ tsp granulated garlic and 2 T fresh, minced parsley.

Heat a non-stick or cast-iron skillet over medium high heat.

Take two pieces of bread and spread some of the Traina Sun Dried Tomato Ketchup on both pieces. Then, layer on one of them ¼ of the ricotta mixture, ¼ of the sausage, ¼ of the provolone and place the other slice of bread, ketchup side down, on top.

Spread 1 T of mayo on top of the top slice of bread, then place the sandwich mayo side down in the heated pan, using a spatula to help steady your sandwich.  You should hear it searing, though not burning. If the heat is too high, turn it down. Once it’s seared and golden brown (approximately 1 – 2 minutes), smear mayo on the un-browned top, then flip and sear another 1 to 2 minutes.

Serve immediately, sliced down the middle.