Ricotta and Tomato Sandwich Recipe - Allrecipes.com
Ricotta and Tomato Sandwich Recipe
  • READY IN 10 mins

Ricotta and Tomato Sandwich

Recipe by  

"This is so simple and so delicious! I can eat it every day!"

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Ingredients Edit and Save

Original recipe makes 2 sandwiches Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    10 mins


  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper.
  2. Arrange the tomato slices on the prepared baking sheet. Top each slice with ricotta cheese; sprinkle the Italian seasoning over the ricotta cheese; place under the preheated broiler until the cheese begins to brown, about 5 minutes.
  3. Spread 1 tablespoon of mayonnaise on each of 2 slices of toasted multigrain bread. Top the remaining two pieces of toast with the slices of provolone cheese. Then arrange the broiled tomatoes on the provolone cheese. Complete the sandwich by placing the bread with the mayonnaise atop the tomatoes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2009

The sandwich was excellent but I am surprised that no one mentioned that you cannot use parchment in the broiler. I found out the hard way. Next time I will use foil.

Most Helpful Critical Review
Aug 13, 2014

Will catch fire warning!


25 Ratings

Apr 06, 2009

I mixed the italian seasoning and a little garlic powder into the ricotta and then spread it on the tomato. Sprinkled with sea salt when I put the sandwich together. It was really good and is something we will be making often.

Jul 09, 2010

Just a note about the parchment paper: It is MEANT to be used in the oven. If you are having issues with it smoking/melting, you're probably using WAX paper. :) Recipe is fine as written.

Jan 21, 2011

This is my first review and I have used this site for at least four years. I usually make the recipes on here as directed or used other reviews to help me tweak it. I was a bit adventurous this time and instead of using more cheese (provolone) on top of the ricotta I used some balsamic vinegar. On my first sandwich I just drizzled some on the tomatoes before putting them in the broiler but it wasn't enough. So on my next sandwich (yes, I ate two : ) I poured a SMALL puddle into a shallow plate and put a slice of mulit-grain bread face down. Did the same with the next slice and then proceeded with the recipe.* *If you are concerned with the bread being soggy, put in the broiler on it's own before putting mayo and ricotta on it. I like this recipe as is, but with the Balsamic - YUM!

Apr 03, 2009

I just made this as a late night snack. It was very tasty and very simple. Instead of provolone, I used cheddar since that was all I had. The only thing I would do differently next time would be to sneak in some fresh basil between the tomato and ricotta. Can't wait to try again.

Feb 09, 2011

This is good with "Trim" cottage cheese, too. I skip the mayonnaise only because the cottage cheese is enough for me.

May 19, 2010

This was very nice for a quick, light lunch. I switched a few minor things up, by using fresh thyme and basil rather than the Italian seasoning, and simplified things by just putting the sandwich all together and broiling the whole thing. I left it open face and substituted fresh parmesan for the provolone I didn't have. Great sandwich.


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 5.9 g
  • 23%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 640 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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