- 4 wholemeal bread slices
- 125g ricotta
- 50g slow-roasted tomatoes, sliced
- 50g baby spinach
- Griddle each bread slice on one side. Spread 2 of the slices with ricotta on the ungriddled side. Top with the slow-roasted tomatoes and the spinach, then add the remaining bread slices, griddled side up.
- Slice each sandwich in half to serve.
Nutrition per serving
298 15.3g 9.4g 4.7g 8.2g 9.6g 1.3g 289mg 41g 3.5mg Read more on how we calculate nutrition.