Serves: 4
Total Calories: 883
Combine the ricotta, Parmesan, garlic, hot pepper sauce, and all but 1 teaspoon of the pesto in a bowl. Season with salt and pepper. Make 12 small sandwiches, using 1 tablespoon of the ricotta mixture and 2 slices of bread for each.
Mix the egg, milk, remaining pesto, and salt and pepper in a wide, shallow bowl or pie plate.
Heat a large, nonstick skillet over medium heat. Coat with no-stick spray oil or a small amount of butter or oil. Dip the sandwiches in the custard, a few at a time, and cook until browned and cooked through, 2 to 3 minutes on each side serve.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Herbed Ricotta Sandwiches recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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