Categories: Grilled Sandwich, Italian, Main Dish
Ingredients
- 2 ounces ricotta cheese, at room temperature (drain if watery)
- 2 ounces parmesan cheese, finely grated
- fresh ground pepper
- 1 loaf ciabatta, cut into four 3-inch wide sections and halved (or use 4 ciabatta rolls)
- 2 tablespoons olive oil
- 4 ounces Fontina cheese, coarsely grated
- 4 ounces mozzarella cheese, coarsely grated
Directions
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In a bowl, mix the ricotta and parmesan cheese together; add pepper to taste; set aside.
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To assemble: pull out some of the center of each piece of bread to create a well.
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Brush each piece with oil.
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Place 4 pieces on your work surface, oiled side down.
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Spread the ricotta cheese mixture evenly over 4 pieces.
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Distribute the fontina and mozzarella evenly over the top.
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Place the remaining 4 bread slices on top, oiled side up.
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Heat a large nonstick skillet over medium heat for 2 minutes.
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Put sandwiches in the skillet (in batches, if needed), cover, and cook for 2-3 minutes, or until undersides are golden brown and the cheese has started to melt.
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Uncover, turn the sandwiches using a spatula, pressing firmly to flatten them slightly.
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Cook for 1-2 minutes or until the undersides are golden.
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Turn the sandwich again, press with the spatula, and cook for 30 seconds or until the cheese has melted completely.
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Serve immediately.