The day started off at -2C, rather cold, and has edged its way up to 11C. It is the sort of day to eat toasted sandwiches and bowls of soup. To curl up with a rug in the warmth of the heating, instead of at your desk to get the day’s money-earning work done. To prioritise catching up on podcasts rather than racing around doing errands.
We always (mostly) try to get more vegetables into our day, and toasted sandwiches can be just the vehicle. This is our way to pack toasted sandwiches with spinach or other greens and load it with cheesy goodness.
Spinach, Ricotta and Mozzarella Toasted Sandwiches
Cook a bunch of spinach, chopped, by steaming or sautéing in a pan with some butter or oil and a little water. It is a good idea to chop the stems and cook them first until really softening, then add the chopped leaves and continue to cook until they are wilted and very soft. Drain away any remaining liquid. Leave to cool a little. The spinach can be cooked beforehand and used later at room temperature.
For each sandwich, butter 2 sliced of bread well. Layer the unbuttered side of one slice with slices of mozzarella cheese. Put this on a sandwich press with the lid sitting just above the cheese for a couple of minutes to soften the cheese. Alternatively, place it under a grill to soften it.
Meanwhile, spread the unbuttered side of the other slice of bread with smooth ricotta cheese. Be liberal.
Open the sandwich press and place a good layer of spinach on top of the cheese. Season with sea salt and black pepper. Add the tiniest squeeze of lemon if desired. Place the other slice of bread on top, buttered side out, and close the sandwich press. Cook until golden brown on each side. (Alternatively cook under a grill, or in a pan on the stove top, cooking both sides until golden. It can be cooked in a sandwich maker or jaffle iron as well.)
Serve while warm.