Create The Perfect Picnic With This Grilled Italian Sandwich

• servings: 4 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

½ cup extra-virgin olive oil

2 large cloves garlic, crushed

1 loaf focaccia bread (about 12x8 inches)

½ cup whole milk ricotta cheese

½ teaspoon red chile flakes

¼ cup raw shelled pistachios

2 cups baby arugula leaves

6 ounces mortadella, thinly-sliced

8 ounces fresh mozzarella, sliced

Directions

Heat the olive oil and garlic cloves in a small skillet over medium heat.

Once the cloves start to bubble, remove the pan from heat and transfer the oil and cloves to a heat-proof dish.

Cut the focaccia loaf into four even pieces.

Split all the bread horizontally, creating top and bottom pieces.

Take each slice of focaccia and brush both sides with garlic oil.

Place the bottom slices crust side-up and spread 2 tablespoons of ricotta on each.

Sprinkle the red chile flakes and pistachios over the ricotta.

Layer on the arugula leaves.

Add a few slices of mortadella.

Top the four pieces with 2 mozzarella slices each.

Brush the cut side of the remaining top slices of the focaccia with garlic oil again, and place on top of the sandwich, cut-side facing out.

Heat a large skillet over medium heat.

Place the sandwiches on the skillet, fresh mozzarella side down. Cook for about 5 minutes.

Flip the sandwiches. As the other side grills, brush on a little more of the garlic oil over the top. Cook for another 5 minutes.

Continue to grill on both sides, flipping occasionally and pressing gently on the sandwiches, until the cheese is melted and the bread is golden brown.

Serve the sandwiches immediately, or wrap in parchment paper or foil to transport.

Nutrition

• Serving Size: 261 g
• Calories: 859
• Total Fat: 64 g
• Saturated Fat: 19 g
• Trans Fat: 0 g
• Cholesterol: 84 mg
• Sodium: 1348 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 32 g