Mushroom & Ricotta Sandwiches
Asiago cheese? Grilled mushrooms and onions? Italian bread? We’re in love. This beautiful, open-faced sandwich tastes as great as it looks.
- 2 tbsp (30 mL) olive oil, divided
- 4 slices Italian-style bread
- 8 oz. (250 g) cremini mushrooms, sliced
- ½ medium red onion, coarsely chopped
- ½ tsp (2 mL) salt, divided
- ½ cup (125 mL) part-skim ricotta cheese
- 2 tbsp (30 mL) chopped chives, plus more for topping
- 1 garlic clove, pressed
- 1 oz. (30 g) Asiago cheese, shaved
Set the Deluxe Electric Grill & Griddle to 'GRILL' for 10 minutes.
Use 1 tbsp (15 mL) of oil to brush all sides of the bread slices. When preheated, cook in the Closed position until the bread is toasted and grill marks appear, 1–2 minutes; remove.
Place the mushrooms and onion in a large bowl. Add the remaining oil and ¼ tsp (1 mL) of salt; toss to combine.
Add the vegetables to the grill; cook in the Closed position until browned, 4–5 minutes.
Combine the ricotta mixture with the chives, garlic, and remaining ¼ tsp (1 mL) of salt in a small bowl.
Spread the ricotta on the bread, then top with the vegetables.
Top with the Asiago cheese and place back on the grill. Cook in the Top Melt position until the cheese melts, 1–2 minutes. Top with additional chives, if you’d like.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 230, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 560 mg, Carbohydrate 20 g, Fiber 1 g, Sugars 3 g (includes 0 g added sugars), Protein 10 g