It’s like… what won’t I put between two slices of grilled bread?
Well. I won’t put cake between grilled bread. I promise to never put cookie dough between grilled bread (though… wait, is that sounding good to anyone else?). I won’t ever smash pie and grilled bread together. Ice cream. Nope.
I will, however, try to smash every comforting savory food I can think of into a sandwich. Yesterday: Spinach and Artichoke Dip. Today: Lasagna. Tomorrow: I think I just heard someone whisper ‘Taco’ in my ear. Whoa.
I can’t deal… I’ll just eat it all.
Let’s talk about ingredients. This is the part where we always talk about ingredients.
Bright tomato and creamy ricotta are the essence of lasagna. These are critical ingredients. For added flavor we’re adding fresh basil, salt, pepper and butter. Mozzarella cheese work as cheesy glue and as an extra layer of delicious! Let’s sandwich!
If we’re eating big fat slices of bread, it might as well be really good big fat slices of bread. This seeded loaf had my name all over it.
Ricotta!
I could easily scoop ricotta straight from the container and into my face, but kicking this sandwich up with some extra lasagna-ish ingredients is always a good idea.
Here we’re seasoning our ricotta with fresh basil, salt and pepper. Easy! Add oregano and/or crushed red pepper flakes if you’re feeling like teacher’s pet.
Let the layering begin!
Bread is topped with mozzarella cheese. Smashed (I used canned) cherry tomatoes are placed on top of the cheese. Sprinkle salt. Sprinkle pepper. You know!
Between the tomato seeds and the bread seeds, I can’t see straight. I love it.
Our other half of bread is dolloped generously with seasoned ricotta.
This sandwich looks so good before grilling that you might want to stop here.
Warming the sandwich can only make it better. You know what to do…
One side browns, and then the other.
It’s the order of things.
It’s natural for the mozzarella to soften and melt. It’s natural for the ricotta to spread. It’s natural for the tomatoes is squeeze out of the sides. It’s natural to eat this sandwich whole while standing over the grill pan.
Ps. I’m on a grilled cheese bender. Search results prove it!
Pps. Add Pickle Fries! Think about it…
Lasagna Grilled Cheese
makes 2 sandwiches
4 slices of bread that you love
2 tablespoons unsalted butter with a dash of olive oil
1/2 cup part-skim ricotta cheese
2 tablespoons chopped fresh basil
salt and pepper to taste
one 14-ounce can cherry tomatoes (you’ll have extra tomatoes left over)
1/2 cup shredded mozzarella cheese
extra salt and pepper for seasoning
Lay out bread slices.
In a medium skillet or nonstick pan, melt butter over medium-low heat.
In a small bowl stir together ricotta, basil, salt and pepper.
Top each slice of bread with a bit of mozzarella cheese. Top two of the bread slices with a few smashed cherry tomatoes. Sprinkle with a bit of salt and pepper. On the remaining two slices of bread, dollop and spread the ricotta cheese.
Combine the sandwich halves and place in the warmed skillet. Grill on each side until golden. Remove from the pan and allow to rest for 3 minutes before slicing in half and serving. Dang that’s good!
Connie Cross
You said “This seeded loaf had my name all over it.” Did you make this bread yourself! I want the recipe!!! Looks wonderful!!! I believe that is the absolute start of this wonderful sandwich idea!
Kay Johnston
Wow! Had these tonight and they were amazing. Thanks so much for your creativity and willingness to share. These are definitely going to become a staple in our lives.