![closeup of sandwich with tomato, spinach, mozzarella, and prosciutto on white plate](https://www.allrecipes.com/thmb/Gp2hoPhrcyAW21zkpJSc46r3R9w=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/7483529_Italian-BLT_TheDailyGourmet_4x3-41021831c64e40c3ab121fb5ed5fe534.jpg 750w)
Ingredients
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1 loaf italian bread
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1 tablespoon olive oil, or as needed
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1 tablespoon italian seasoning
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1 teaspoon garlic granules
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2 cups spinach
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1/3 cup fresh basil leaves
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2 tomatoes, sliced
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8 ounces fresh mozzarella cheese, sliced
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12 ounces prosciutto
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1/3 cup ricotta
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1 tablespoon pesto
Directions
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Slice bread on the diagonal to get 12 slices.
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Brush each slice of bread with olive oil. Mix Italian seasoning and garlic granules together; sprinkle over bread slices.
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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.
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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.
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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.
Nutrition Facts (per serving)
493 | Calories |
19g | Fat |
47g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 493 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 7g | 34% |
Cholesterol 68mg | 23% |
Sodium 2211mg | 96% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 5g | 19% |
Total Sugars 6g | |
Protein 34g | 68% |
Vitamin C 20mg | 23% |
Calcium 367mg | 28% |
Iron 6mg | 32% |
Potassium 967mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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