Recipe by Michelle A
"This is so simple and so delicious! I can eat it every day!"
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Italian seasoning, or to taste
multigrain bread, toasted
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.
Will catch fire warning!
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.
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 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!
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.
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta and Tomato Sandwich
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 220
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