Try this Grilled Ricotta Sandwiches and Cold Tomato Soup recipe, or contribute your own.
Suggest a better descriptionPuree the tomatoes, onion, and garlic in a blender until smooth. Add the vinegar, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper and pulse to combine.
Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
Top 4 slices of the bread, dividing evenly, with the ricotta, herbs, and ½ teaspoon pepper. Sandwich with the remaining slices of bread. Drizzle the tops and bottoms of the sandwiches, dividing evenly, with the remaining 2 tablespoons of oil.
Grill until the bread is toasted and the cheese is warm, 2 to 3 minutes per side. Serve with the tomato soup.
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 365 | ||
Calories from Fat: 91 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 17.6mg | 5 % | |
Sodium 409.3mg | 14 % | |
Potassium 518.8mg | 14 % | |
Total Carbohydrate 55.5g | 16 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 49.8g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 365
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