national sandwich month: sweet potato grilled cheese with ricotta + sage

August is upon us, which means National Sandwich Month is here! I absolutely adore sandwiches, and will be bringing you recipes for many delicious versions as the month goes on. Stick around, it’s sandwich time!

There’s something so comforting to me about the combination of sweet potato, ricotta, and fresh sage. I first encountered this combo in the form of a pizza from one of my favorite places, Federal Pizza in Phoenix. Whenever I go to Federal, it’s usually my order of choice! Since then, I’ve also turned this flavor trio into a savory tart, and it’s no wonder that a sandwich form wasn’t far behind.

This sandwich combines soft roasted sweet potato, simply seasoned with salt and pepper, along with melty mozzarella, smooth ricotta cheese, and a sprinkle of fresh sage, all between crunchy ciabatta bread. It’s not your traditional grilled cheese, that’s for sure. It’s a little elegant, a little cozy, and really delicious.

sweet potato grilled cheese with ricotta + sage

(makes 2 sandwiches)

1 medium sweet potato, peeled and sliced into 1/2 slices
3 Tbs olive oil
kosher salt and fresh black pepper, to taste

2 square ciabatta sandwich rolls
1 c (240 g) whole milk ricotta cheese (Trader Joe’s is excellent!)
8 oz fresh mozzarella cheese, sliced into 1/4 inch thick pieces
2 Tbs fresh sage, chopped fine
kosher salt and fresh black pepper, to taste
2 Tbs olive oil

To cook the sweet potato: Preheat oven to 450 degrees. On a sheet pan, place the sweet potato slices and drizzle with 3 tablespoons olive oil; sprinkle generously with salt and pepper. Roast for 10 minutes; flip slices over and cook 10 minutes more, until very tender. Set aside.

To assemble the sandwiches: Slice each ciabatta roll in half. Spread each half with 1/4 cup ricotta cheese, and place 2 ounces of the cheese on each half. Sprinkle with salt and pepper, and then with the fresh sage. Top one side with half the sliced cooked sweet potato. Cover the sweet potato half with the plain cheese half.

Heat a large skillet or grill pan over medium-high heat. Drizzle 1 tablespoon of oil into the pan and place the sandwich, top-side down. Turn heat to medium-low heat. Press a small heavy skillet or heavy plate on top of the sandwich to press it slightly as it cooks. Allow the sandwich to cook over medium-low heat for 7 minutes. Flip sandwich over and cook 7 minutes more. The cheese should be melty; if not, continue cooking 1-2 minutes per side until the sandwich is to its desired doneness. Slice in half and enjoy!

Like almost all sandwiches, I love this one paired with a pile of salty, crunchy, kettle-style potato chips. You can pair it with whichever side you like best, or just eat it plain by itself. However you eat it, it’s a great homage to my favorite pizza, and a really amazing combination of flavors!



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