Ricotta and Tomato Sandwich

Ricotta and Tomato Sandwich

Michelle A 6

"This is so simple and so delicious! I can eat it every day!"


10 m {{adjustedServings}} servings 381 cals
Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 640 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper.
  2. Arrange the tomato slices on the prepared baking sheet. Top each slice with ricotta cheese; sprinkle the Italian seasoning over the ricotta cheese; place under the preheated broiler until the cheese begins to brown, about 5 minutes.
  3. Spread 1 tablespoon of mayonnaise on each of 2 slices of toasted multigrain bread. Top the remaining two pieces of toast with the slices of provolone cheese. Then arrange the broiled tomatoes on the provolone cheese. Complete the sandwich by placing the bread with the mayonnaise atop the tomatoes.
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  1. 25 Ratings


The sandwich was excellent but I am surprised that no one mentioned that you cannot use parchment in the broiler. I found out the hard way. Next time I will use foil.

I mixed the italian seasoning and a little garlic powder into the ricotta and then spread it on the tomato. Sprinkled with sea salt when I put the sandwich together. It was really good and is ...

Just a note about the parchment paper: It is MEANT to be used in the oven. If you are having issues with it smoking/melting, you're probably using WAX paper. :) Recipe is fine as written.