Ingredients

The following ingredients have 2 Servings
  • 1 clove garlic (, crushed)
  • 1/3 cup ricotta cheese ((I used reduced-fat))
  • 1/4 cup frozen chopped spinach (, thawed)
  • 2 tablespoons grated parmesan cheese
  • Sea salt and cracked pepper (, to taste)
  • Dried Italian mixed herbs (, to taste (Oregano and basil mix))
  • 1/4 cup grated light mozzarella cheese ((or fresh mozzarella, thinly sliced))
  • 4 thick slices sourdough bread
  • 1 tablespoon butter ((light or reduced-fat spread))
  • 1/2 cup of your favourite pasta sauce ((Passata or Tomato Sauce for U.S readers))

Instruction

  • In a medium sized pan/skillet, fry the garlic in a small amount of olive oil (or cooking oil spray), until just fragrant (about 30-60 seconds) over medium-high heat. Remove from heat; add the garlic to a small bowl; set pan/skillet aside.
  • Add the ricotta cheese, spinach, parmesan cheese, salt/pepper and Italian herbs to the pan-fried garlic and mix until well combined.
  • Spread one side of each slice of bread with butter. Divide the ricotta mixture in half and spread it on the un-buttered sides of two slices of bread; divide the mozzarella cheese in half and add it over the ricotta mixture; top with remaining bread - buttered side up (to create a sandwich).
  • Return the pan/skillet to the stove over medium heat and place the sandwiches in the pan. Cook, turning once, until the cheese has melted and both sides are golden brown (about 3-4 minutes per side).
  • Sprinkle with extra Italian herbs and serve with the pasta sauce (optional)