Categories: Grilled Sandwich, Italian, Main Dish

Ingredients

• 2 ounces ricotta cheese, at room temperature (drain if watery)
• 2 ounces parmesan cheese, finely grated
• fresh ground pepper
• 1 loaf ciabatta, cut into four 3-inch wide sections and halved (or use 4 ciabatta rolls)
• 2 tablespoons olive oil
• 4 ounces Fontina cheese, coarsely grated
• 4 ounces mozzarella cheese, coarsely grated

Directions

1. In a bowl, mix the ricotta and parmesan cheese together; add pepper to taste; set aside.

2. To assemble: pull out some of the center of each piece of bread to create a well.

3. Brush each piece with oil.

4. Place 4 pieces on your work surface, oiled side down.

5. Spread the ricotta cheese mixture evenly over 4 pieces.

6. Distribute the fontina and mozzarella evenly over the top.

7. Place the remaining 4 bread slices on top, oiled side up.

8. Heat a large nonstick skillet over medium heat for 2 minutes.

9. Put sandwiches in the skillet (in batches, if needed), cover, and cook for 2-3 minutes, or until undersides are golden brown and the cheese has started to melt.

10. Uncover, turn the sandwiches using a spatula, pressing firmly to flatten them slightly.

11. Cook for 1-2 minutes or until the undersides are golden.

12. Turn the sandwich again, press with the spatula, and cook for 30 seconds or until the cheese has melted completely.

13. Serve immediately.

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