Ricotta And Pesto Sandwich With Pickled Radish Recipe

Recipe By Slurrp

This Ricotta and Pesto Sandwich with Pickled Radish is a delicious and refreshing vegetarian option. The creamy ricotta cheese pairs perfectly with the vibrant and tangy pesto, while the pickled radish adds a crunchy and zesty element. It's a simple yet flavorful sandwich that is perfect for a quick lunch or a light dinner.

4.5
29 Rating -
Rate
Vegdiet
20minstotal
20m.total
Ricotta And Pesto Sandwich With Pickled Radish
plan
Bookmark

ingredients serve

Ingredients for Ricotta And Pesto Sandwich With Pickled Radish Recipe

  • 1/4 cup Sliced Radish
  • 0.13 cup White Vinegar
  • 1/4 tablespoon Sugar
  • 1/4 teaspoon Salt
  • 0.13 cup Water
  • 1 Slices Bread
  • 1 tablespoon Pesto
  • 0.13 cup Ricotta Cheese
  • as per your need Butter, For Grilling

Directions: Ricotta And Pesto Sandwich With Pickled Radish Recipe

Cooking Directions

  • STEP 1.Start by pickling the radish. In a small saucepan, combine vinegar, sugar, salt, and water. Bring to a boil and then remove from heat. Add sliced radish and let it sit for at least 30 minutes.
  • STEP 2.In the meantime, spread a generous amount of pesto on one side of each bread slice.
  • STEP 3.On one slice of bread, spread a layer of ricotta cheese. Top with pickled radish slices.
  • STEP 4.Place the other slice of bread on top, pesto side down. Press gently to secure the sandwich.
  • STEP 5.Heat a pan over medium heat and lightly butter the outside of the sandwich. Grill the sandwich for 2-3 minutes on each side until golden brown and crispy.
  • STEP 6.Remove from heat and let it cool for a minute before slicing in half. Serve and enjoy!

Cooking Tips

  • You can make the pickled radish ahead of time and store it in the refrigerator for up to a week.
  • Feel free to add other vegetables like sliced tomatoes or lettuce for extra freshness.
  • If you don't have pesto, you can substitute it with basil leaves and olive oil blended together.

Storage and Serving

  • This sandwich is best served fresh and warm.
  • If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the sandwich in a toaster oven or a panini press until warmed through.
Nutrition
value
171
calories per serving
15 g Fat2 g Protein5 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    2g
  • Carbs
    5g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    5g
  • Protein
    2g
  • Fiber
    < 1g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    38mg
  • Iron
    < 1mg
  • Vitamin A
    25mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    11mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    < 1mg
  • Phosphorus
    83mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp