spinach and ricotta grilled sandwich

INGREDIENTS

1 clove garlic, crushed

⅓ cup ricotta cheese (I used reduced-fat)

¼ cup frozen chopped spinach, thawed

2 tablespoons grated parmesan cheese

Sea salt and cracked pepper, to taste

Dried Italian mixed herbs, to taste (Oregano and basil mix)

¼ cup grated light mozzarella cheese (or fresh mozzarella, thinly sliced)

4 thick slices sourdough bread

1 tablespoon butter (light or reduced-fat spread)

½ cup of your favourite pasta sauce (Passata or Tomato Sauce for U.S readers)

INSTRUCTIONS

In a medium sized pan/skillet, fry the garlic in a small amount of olive oil (or cooking oil spray), until just fragrant (about 30-60 seconds) over medium-high heat. Remove from heat; add the garlic to a small bowl; set pan/skillet aside.

Add the ricotta cheese, spinach, parmesan cheese, salt/pepper and Italian herbs to the pan-fried garlic and mix until well combined.

Spread one side of each slice of bread with butter. Divide the ricotta mixture in half and spread it on the un-buttered sides of two slices of bread; divide the mozzarella cheese in half and add it over the ricotta mixture; top with remaining bread - buttered side up (to create a sandwich).

Return the pan/skillet to the stove over medium heat and place the sandwiches in the pan. Cook, turning once, until the cheese has melted and both sides are golden brown (about 3-4 minutes per side).

Sprinkle with extra Italian herbs and serve with the pasta sauce (optional)