Cheesy Sandwiches



  • ¼ cup broccoli florets

  • 1 ¼ cups ricotta cheese

  • ¼ small red bell pepper, very finely chopped

  • ½ small carrot, very finely grated

  • 2 slices whole-wheat bread, crusts removed


  1. Bring 1 inch water to a boil in a small saucepan. Add broccoli. Cover; let steam until soft. Drain. Let cool; finely chop.

  2. Stir together ricotta, broccoli, bell pepper, and carrot in a medium bowl. Spread 1/4 cup ricotta mixture onto 1 slice of bread. Top with second slice. Cut into quarters. Leftover spread can be refrigerated in an airtight container up to 4 days.

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