Ricotta + peperonata with salad leaves sandwiches

Ricotta + peperonata with salad leaves sandwiches

By
From
Eat This, My Friend
Serves
1
Photographer
Jade O'Donahoo; Huw Rogers

I work part-time at an excellent bakery, so I have an endless supply of amazing bread. As a result, a great deal of my diet consists of sandwiches in all possible forms and varieties: rolls, bagels, rye, sourdough, wholegrain, fresh, toasted, whatever. And I never tire of them because there are so many possibilities. These are a few of my favourite fillings, and the combos work stuffed into whatever bread-type thing you have. The first three recipes are great fresh sandwiches, the last one should be toasted in a sandwich press.

Ingredients

Quantity Ingredient
2 tablespoons fresh ricotta
2 tablespoons Peperonata
handful mixed salad leaves

Method

  1. Butter a piece of bread and arrange the ricotta on top.
  2. Add a few spoons of peperonata and top with salad leaves.
  3. Close the sandwich lid – ready!
Tags:
Vegetarian
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