Prep 20 mins
Cook 6 mins
This sandwich uses a thick bread so it is best to pinch out some of the center to make room for the filling.
- 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
- In a bowl, mix the ricotta and parmesan cheese together; add pepper to taste; set aside.
- To assemble: pull out some of the center of each piece of bread to create a well.
- Brush each piece with oil.
- Place 4 pieces on your work surface, oiled side down.
- Spread the ricotta cheese mixture evenly over 4 pieces.
- Distribute the fontina and mozzarella evenly over the top.
- Place the remaining 4 bread slices on top, oiled side up.
- Heat a large nonstick skillet over medium heat for 2 minutes.
- 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.
- Uncover, turn the sandwiches using a spatula, pressing firmly to flatten them slightly.
- Cook for 1-2 minutes or until the undersides are golden.
- Turn the sandwich again, press with the spatula, and cook for 30 seconds or until the cheese has melted completely.
- Serve immediately.