Grilled Vegetable Sandwich with Herb Ricotta

Posted on January 4, 2017

This is an ideal sandwich for vegetarians - I used squash, but you can try any in-season vegetable depending on when you're preparing. Hot grilled vegetables on the herb ricotta plus the balsamic glaze prove to be a delicious combination! - Roxana Kayvani (@roxanaskitchen)

Cook Time:15 min
Prep Time:5 min
Total Time:20 min
Category:Entree
Yield:2 servings
Preparation
1. Preheat oven to 350 degrees F. In a small bowl, combine the ricotta, basil, chives, garlic, two tablespoons of olive oil, salt and pep. Set aside.*

2. Heat a grill or grill pan over medium-high heat. Brush the sliced squash with olive oil, salt and pep. Grill the sliced squash, flipping when grill marks appear and the squash has softened, about 3 minutes per side. Remove from heat and set aside.*

3. Slice the bread down the middle and brush cut sides with olive oil. Place on baking sheet and warm in oven for 3 minutes.

4. Remove from oven and spread ricotta mixture on all cut sides. Top the bottom bread slices with grilled squash and arugula then drizzle with balsamic glaze. Place top slices on top of arugula and place back in oven for 1 minute just to them warm through. Serve warm or at room temperature.

5. *Can be made up to one day in advance.

Ingredients
* 2 Turano French Rolls
* 1 cup ricotta cheese
* 1 tablespoon fresh basil
* 1 tablespoon fresh chives
* 1 clove garlic, minced
* Extra virgin olive oil
* Salt & Pepper
* I small butternut squash, neck only, peeled and sliced 0.25” thick
* 1 cup arugula
* 5 tablespoons balsamic glaze