Grilled Ricotta, Fruit and Salami Sandwich
- Prep Time 0:05
- Cook Time 0:06
- Estimated Cost $13.00
- 10 Comments
On Twitter, of all places, I learned that today is National Grilled Cheese Day. I wouldn’t have known otherwise, but I am happy to celebrate this wonderful holiday.
I happen to be in the throes of a love affair with salami right now. Seriously, I can’t believe I haven’t been eating this wonderful treat my entire life, so obviously, I had to include it in this recipe. Feel free to mix up the fruit (predictably, I used figs). Soft goat cheese would also make a nice substitute for the ricotta.
- 4 thick slices of rustic bread $1.50 for a loaf
- 4 tbsp ricotta cheese $4 for 10 oz.
- 6 slices salami $3 for 3 oz.
- 2 figs, sliced $3 for a carton
- 1/2 peach, sliced thinly $0.50
- 1 tbsp. butter $1 for a stick
- freshly cracked pepper Pantry
Recipe Serves 2
- Spread ricotta on all four slices of bread. To assemble sandwiches, layer peach slices, fig slices and 3 salami slices and generous sprinkles of pepper between two pieces of bread. Repeat with remaining bread.
- Melt butter over medium-high heat in a large frying pan. Cook sandwiches at the same time for 2-3 minutes on each side, until bread is crisp and golden on the outside and the fruit begins to soften. Flip sandwiches with a spatula and cook until second side of bread is golden and crisp (cook one-at-a-time if you are using a small frying pan).
- Serve hot, sliced on the diagonal.