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Pan-Grilled Veggie Sandwich with Ricotta, Spinach & Balsamic

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4-6


vegetable oil, for brushing

2 zucchini, sliced lengthwise in 1/4 inch thick slices

2 yellow squash, sliced lengthwise into 1/4 inch thick slices

2 red onions, sliced into 1/4 inch rounds

Extra Virgin Olive Oil

1 Tablespoon chopped garlic

Kosher salt and freshly ground black pepper

2 baguettes

1 (16 ounce) container ricotta cheese

1 bag baby spinach (arugula can also be used)

Wine Country Kitchens Balsamic Vinegar, to taste

Adapted From:

A quick sandwich that is perfect for picnics.

Brush large grill pan with vegetable oil and heat over medium-high heat. (You can also use an indoor grill.)Before grilling, toss veggies with olive oil, garlic, salt and pepper. Grill vegetables in batches until nicely colored and soft, about 6 to 8 minutes per batch.

Cut bread into 6-inch pieces. Cut pieces lengthwise but don’t go all the way through. Spread a thick layer of ricotta on the bottom half of the bread. Sprinkle with salt. Toss spinach with olive oil, balsamic vinegar and salt and pepper to taste.

Place dressed spinach on top of ricotta layer. Then add the generous amounts of the different grilled vegetables.