Ricotta and Tomato Sandwich

Ricotta and Tomato Sandwich

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Michelle A 6

"This is so simple and so delicious! I can eat it every day!"
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10 m servings 381 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 640 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 25 Ratings

Most helpful positive review

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

Will catch fire warning!

Most helpful
Most positive
Least positive

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.

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 ...

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.

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 ...

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...

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

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 sandwic...

Will catch fire warning!

This was good. I only had oregano and mozzarella.

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