Reeling from the affects of a good idea gone bad after sampling the sauteed greens and ricotta sandwich at BKLYN Larder (which was a cold, bitter, not very ricotta-y disaster), I immediately set out to try my own hand at the sandwich.
The result? The quickest, most delicious combination of greens and ricotta you will ever try. I’m actually a little bit obsessed — I’ve been eating this for lunch for about four days straight.
Read on for the recipe.
Sauteed Greens and Ricotta Sandwich
A handful of your favorite greens — I’ve tried pretty much every combo you can imagine and they’re all delicious, but so far my favorite is a mix of spinach, arugula and dandelion greens
2 slices of good sourdough (good white bread will do, too)
1/4 cup (or more) of fresh ricotta, try making your own
2 tablespoons olive oil
1 teaspoon fresh lemon juice (optional)
1 tablespoon butter
salt to taste
1) Heat the olive oil in a skillet. Saute your greets until tender and limp on medium heat, making sure they don’t clump together. Sprinkle with salt and the lemon juice, if you wish.
2) Assemble your sandwich. Smear the ricotta on one slice of your bread and add the greens on top.
3) Wipe out your skillet (I hate to clean more than one) and melt you butter in it. Grill you sandwich on medium heat, flipping when the first side is browned and removing when the second side is nice and golden. While it’s cooking, press down on the sandwich occasionally with your spatula for the most melty goodness.
4) Eat and enjoy while still warm!