Grilled Spinach and Ricotta Sandwich

posted in Main Entree

From the Kitchen of Lara Lyn Carter



  • 8 slices of Canyon Bakehouse Bread Heritage Whole Grain
  • 8 oz. Kite Hill Ricotta
  • 1 tbsp. olive oil
  • 1 clove minced garlic
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. coarse salt
  • 9 oz. frozen spinach thawed and drained (press in paper towels)
  • 2 cups marinara sauce for dipping



In a medium bowl combine the ricotta, spinach, basil, oregano, and salt together. Saute the garlic in the olive oil until fragrant. Add the garlic to the ricotta and stir well. Spread the ricotta mixture evenly among the bread slices. Place the sandwiches in the same skillet that was used to sauté the garlic. “Grill” the sandwiches over medium heat until golden brown and warm inside. Serve with marinara for dipping.

Note. You can add thin sliced roasted eggplant if desired.