Rating: 3 stars
47 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 12
  • 2 star values: 15
  • 1 star values: 5
  • 47 Ratings
Dawn Perry

Gallery

Credit: Squire Fox

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree 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.

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  • 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.

Nutrition Facts

482 calories; fat 23g; saturated fat 7g; cholesterol 29mg; sodium 699mg; protein 16g; carbohydrates 51g; sugars 12g; fiber 7g; iron 4mg; calcium 224mg.
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