This sandwich is a nod to the classic BLT, with a touch of pesto and ricotta to bring an elevated touch.
Ingredients
- loaf Italian bread: 1 piece
- olive oil: 1 Tbsp (or as needed)
- italian seasoning: 1 Tbsp
- garlic granules: 1 tsp
- spinach: 2 cups
- basil leaves: 0.33333 cup (fresh)
- tomatoes: 2 piece (sliced)
- ounces fresh mozzarella cheese: 8 piece (sliced)
- ounces prosciutto: 12 piece
- ricotta: 0.33333 cup
- pesto: 1 Tbsp
Metric Conversion
Stages of cooking
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Slice bread on the diagonal to get 12 slices.
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Brush each slice of bread with olive oil. Mix Italian seasoning and garlic granules together; sprinkle over bread slices.
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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.
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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.
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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.
