Tomatoes Recipes
Italian BLT
This sandwich is a nod to the classic BLT, with a touch of pesto and ricotta to bring an elevated touch.
Ingreadient
- 1 loaf italian bread
- 1 tablespoon olive oil, or as needed
- 1 tablespoon italian seasoning
- 1 teaspoon garlic granules
- 2 cups spinach
- 1/3 cup fresh basil leaves
- 2 tomatoes, sliced
- 8 ounces fresh mozzarella cheese, sliced
- 12 ounces prosciutto
- 1/3 cup ricotta
- 1 tablespoon pesto
Direction
- Slice bread on the diagonal to get 12 slices.
- Brush each slice of bread with olive oil. Mix Italian seasoning and garlic granules together; sprinkle over bread slices.
- Heat a grill pan over medium-high heat, and place bread oil-side-down on the pan until grill marks form, about 3 minutes. Remove bread to a board.
- Mix spinach and basil leaves together. Divide leaves evenly over 6 slices of bread; layer these 6 bread slices with equal amounts prosciutto, sliced tomato, and sliced mozzarella.
- Stir pesto and ricotta together in a small bowl. Spread a generous 1 tablespoon mixture onto remaining 6 bread slices, and place on top of each sandwich.
