CopperPot
Pass It On

Utensils

  • Small Bowl
  • Whisk
  • Large Skillet
  • Mixing Bowl

Instructions

Recipe card
  1. Sliced tomato, fresh mozzarella and basil laid out on a wooden board — photo by Shameel mukkath on Pexels
    • Set the ricotta tub in a bowl of warm water to loosen while you work. Rinse and pat the produce dry.
    • Slice the heirloom tomato into thin rounds; slice the mozzarella the same thickness so the layers stack evenly.
  2. Overhead shot of homemade basil pesto with garlic and fresh basil — photo by thea a on Pexels
    • In a small bowl, whisk the ricotta with the basil pesto and a pinch of lemon zest until it turns pale green and spreadable.
  3. Sandwich layered with mozzarella, tomato and pesto on a white surface — photo by Change C.C on Pexels
    • Lay half the sourdough slices on a clean work surface and spread each one generously with the herbed ricotta.
    • Layer on the tomato and mozzarella, season with cracked pepper, then close the sandwiches with the remaining slices.
  4. Crispy toasted sandwich with a deep golden crust on a white plate — photo by Rulo Davila on Pexels
    • Warm a large skillet over medium heat with a thin film of olive oil. Add the sandwiches and press them flat with a second pan.
    • Cook 3–4 minutes per side, until the crust is deep golden and the mozzarella pulls. Rest 2 minutes, halve on the diagonal, and serve.