Sauteed Greens and Ricotta Sandwich

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Sauteed Greens and Ricotta Sandwich

Yield: 4 paninis Prep 15 mins Start to Finish 20 mins


  • 8 slices whole-grain sourdough bread
  • 2 tablespoons  olive oil
  • 1 cup  part-skim ricotta
  • 1/4 cup  shredded Parmesan
  • 1/4 teaspoon  red chili flakes
  • 2 cloves garlic, thinly sliced
  • 8 cups  red or green Swiss chard, coarsely chopped (10 oz. bunch)
  • 1/3 cup  dried currants
  • 2 tablespoons  red wine vinegar


1. Brush bread with 1 tbsp olive oil; toast in oven or toaster. Meanwhile, stir together ricotta, Parmesan and chili flakes, and season with salt and pepper. Divide ricotta mixture between 4 pieces of toast.

2. In a nonstick skillet over medium-high heat, toss together 1 tbsp olive oil, garlic and greens; season lightly with salt. Toss occasionally until just starting to wilt, about 3 min. Add currants, vinegar and 2 tbsp water and cook until liquid is absorbed and greens are tender, about 5 min.

3. Top ricotta toasts with greens and the other pieces of toast; serve hot. Makes 4 paninis.

Nutrition Facts

  • cal.(kcal)355,
  • Fat, total(g)14,
  • chol.(mg)21,
  • sat. fat(g)5,
  • carb.(g)44,
  • fiber(g)3,
  • pro.(g)16,
  • sodium(mg)636,
  • Percent Daily Values are based on a 2,000 calorie diet
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