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Italian BLT

4

18 min

Italian BLT

Italian BLT Photo 1

Time

18 min

Serving

6 persons

Calories

493

Rating

4.00★ (1)

Cuisine

Italian
Author: Victoria Buriak
This sandwich is a nod to the classic BLT, with a touch of pesto and ricotta to bring an elevated touch.

Ingredients

  • loaf Italian bread: 1 piece
  • olive oil: 1 Tbsp (or as needed)
  • italian seasoning: 1 Tbsp
  • garlic granules: 1 tsp
  • spinach: 2 cups
  • basil leaves: 0.33333 cup (fresh)
  • tomatoes: 2 piece (sliced)
  • ounces fresh mozzarella cheese: 8 piece (sliced)
  • ounces prosciutto: 12 piece
  • ricotta: 0.33333 cup
  • pesto: 1 Tbsp

Metric Conversion

Stages of cooking

Italian BLT Photo 21
Italian BLT Photo 32
Italian BLT Photo 43
Italian BLT Photo 54
Italian BLT Photo 65
  1. Slice bread on the diagonal to get 12 slices.
    Italian BLT Photo 2
  2. Brush each slice of bread with olive oil. Mix Italian seasoning and garlic granules together; sprinkle over bread slices.
    Italian BLT Photo 3
  3. Heat a grill pan over medium-high heat, and place bread oil-side-down on the pan until grill marks form, about 3 minutes. Remove bread to a board.
    Italian BLT Photo 4
  4. Mix spinach and basil leaves together. Divide leaves evenly over 6 slices of bread; layer these 6 bread slices with equal amounts prosciutto, sliced tomato, and sliced mozzarella.
    Italian BLT Photo 5
  5. Stir pesto and ricotta together in a small bowl. Spread a generous 1 tablespoon mixture onto remaining 6 bread slices, and place on top of each sandwich.
    Italian BLT Photo 6

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