Today was a snowy day in Maryland (ok so it was really earlier this week but still, same difference). Because of all of this lovely snow, all I really wanted to do was bundle up and take the doggies out to play. I think they enjoyed it! Hudson and Tucker had fun rolling around out there.
Hudson in particular was very interested in the taking photos process… or maybe it was my gloves he was more interested in… I had to wrestle it away from him while I was taking photos of them.
Well, eventually I managed to make my way inside to whip up lunch. I have been craving these cheesy, gooey, grilled cheese sandwiches for awhile but haven’t had the chance to make them. They are rich and creamy and a nice change from your run of the mill grilled cheese. They can also be made lighter by using part skim or low fat ricotta cheese (that is what I used). As a rule, whenever I see the chance to sub in lower fat options, I go for it. Whether that be using low fat or no fat milk, subbing in ground turkey instead of ground beef, etc., I’ll do it. It is such a simple way to cut back on fat and most times does not alter the flavor dramatically. I also used a reduced fat mozzerella cheese for sort of an added bonus.
So two other notes with this recipe. One, definitely spring for a nice loaf of bread for these sandwiches. Maybe it’s because I don’t like the typical wonder bread any how, but I feel that the filling needs a lighter more appetizing bread to be served with. Especially one with a nice crust. Two, less is more with the ricotta filling. Trust me. It is rich enough that you don’t need a ton of it. Two to three tablespoons worth on your sandwich should be sufficient.
I hope you enjoy these and stay warm for all of you trapped in this frigid weather!
Prep time 20 minutes active, 50 minutes inactive, Serves 4
- 1 cup ricotta cheese
- 5 tsps extra virgin olive oil
- 2 tbs chopped fresh basil or 3/4 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper (or to taste)
- Sprinkle of garlic salt
- 1/2 cup parmesean
- Shredded mozzarella
- Nice, crunchy bread, sliced
- In a bowl, mix together all ingredients except the mozzarella, butter and bread. Stir mixture well and allow to rest in the refrigerator for 30 minutes to an hour to allow flavors to blend.
- Butter outside of bread and add ricotta filling to the inside of one slice of bread per sandwich. Top filling with desired amount of shredded mozzarella cheese. Place other slice of bread on top of sandwich.
- Cook over medium low heat until both sides of bread are browned and crispy and the cheese filling has melted.