How to Make the Best Vegetarian Sandwich: Ricotta and Pesto Sandwich

A vegetarian sandwich can be hard to come by for some reason, especially if you are looking for a version without eggplant, yuck. If that’s your thing, great, but if not, you should give my ricotta and pesto sandwich on ciabatta a try.

My ricotta and pesto sandwich reminds me of a sandwich shop we went to in Florence. There was a line down the street with locals and tourists alike at All’Antico Vinaio, which is generally a good sign. The menu is extensive with the specials written on a chalkboard and even with my broken Italian, I couldn’t decipher what each ingredient was, but no matter, the staff was a amazingly helpful and helped us pick out the perfect order. First, you pick your sandwich and then the bread, which there are 2 choices ciabatta or something that resembles a baguette. The ciabatta was the correct choice.

And while that day, I was basic and chose the caprese, today I am making my own ricotta and pesto sandwich on ciabatta that is reminiscent of the romantic streets and alleyways of Firenze. So, if you are sick of the usual vegetarian sandwich choice, be sure to give this ricotta and pesto sandwich a try!

Serves 2 (or 1).

Suggested Wine Pairing:

If you are making my ricotta and pesto sandwich and really want the Italian experience, pair it with an Italian Pinot Grigio.

Ricotta and Pesto Sandwich on Ciabatta Ingredients:

1 large ciabatta bread

3/4 cup of ricotta cheese

1/2 cup of pre-made or homemade pesto

2 slices of mozzarella cheese

1 tomato, sliced

1/2 cup of baby spinach

Coarse salt and freshly cracked black pepper to taste

Instructions:

1. Preheat your oven to 400F. Slice your ciabatta bread in half lengthwise, horizontally. On one side, spread the pesto and on the other the ricotta cheese. On top of the ricotta, add a dash of salt and then the mozzarella. On top of the pesto, add the spinach and tomato and top it with freshly cracked black pepper.
2. Place the sandwich on a baking tray, open faced preferable, and heat up for about 15 minutes or just until the mozzarella cheese is melted.
3. Cut in half and enjoy!

If you like this, be sure to try my muffuletta or my other vegetarian sandwich delight, my tofu banh mi!