for 2 person

Ricotta

250 g	ricotta
½ bunch	oregano, finely chopped
¼ tsp	salt
a little	pepper

Courgette

1 tbsp	olive oil
1	courgette (approx. 150 g), halved crosswise, cut lengthwise into approx. 5 mm slices
¼ tsp	salt

Sandwiches

6 slice

whole-grain toast bread

How it's done

Ricotta

Combine the ricotta and oregano, season and set aside.

Courgette

Heat the oil in a griddle pan. Grill the courgette slices for approx. 3 mins. on each side, season with salt and remove from the pan.

Sandwiches

In the same pan, grill the slices of toast bread in batches for approx. 2 mins. on each side, remove. Spread 4 slices of the toast bread with ricotta, top with the courgette. Place 2 of these slices precisely on top of the other 2, cover with the final 2 slices of toast bread. Press the sandwiches together gently, cut in half diagonally, secure with cocktail sticks if necessary.

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