Reviewed: Jan. 19, 2012

This was a tasty sandwhich! I did add a little bacon just to give it a little meat, and I only had swiss cheese. I'll make this again sometime when I have some left over ricoatta cheese that I need to do something with.

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Reviewer:

allgshere

Reviewed: Oct. 23, 2011

Found this recipe on a search for "ricotta" that I had left over from making lasagna. I'm not that familiar with the various uses of ricotta, so needed a little inspiration. Anyway, this was so basic of a recipe that it showed me that you can pretty much do whatever you want with it. I used olive bread which added another layer of flavor and kept it open faced since I don't usually use two pieces of bread for a sandwich. This also eliminated the need for mayonnaise. It was a quick, tasty meal.

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Reviewer:

acf4521

Reviewed: Sep. 14, 2011

verrrrrrry good.

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Reviewer:

Nickaletta

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Reviewed: Jul. 26, 2011

This was good. I only had oregano and mozzarella.

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Reviewer:

AZEELE

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Feb. 24, 2011

if ppl r smart, they wont use THAT much ricotta. i love the stuff, but if every sandwich had as much as on the picture, that'd be such a waste. it seems better as a spread than the entire content.

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Reviewer:

michaelangel07

Cooking Level: Beginning

Living In: Whittier, California, USA

Reviewed: Feb. 6, 2011

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

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 6, 2011

I made this with low fat cheeses, lite mayo (and used a bit less of it) and a whole grain English Muffin instead of bread slices. It turned out great and I liked it a lot. The only problem is that it is a very messy sandwich - the moment I bit into it, little bits of tomato and ricotta started falling out! I think next time I will reduce the amount of filling I used to help prevent this problem. Thanks for the great recipe!

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Reviewer:

mkstevens09

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Jan. 18, 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!

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Reviewer:

momof2boyz

Cooking Level: Intermediate

Reviewed: Sep. 11, 2010

Pretty good. Added the italian seasonings and garlic powder, as well as pepper to the ricotta before putting on the tomatoes. Very light and yummy.

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Reviewer:

num.num.num...food

Cooking Level: Intermediate

Reviewed: Jul. 8, 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.

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