2 Tbsp. fresh basil, finely chopped (prepared pesto can be substituted)
8 slices marble rye bread
2 Tbsp. softened butter
1 – 8 oz. package frozen spinach, thawed and drained
2 avocados (ripe), pitted and sliced
In a small mixing bowl combine ricotta, basil and parmesan cheese and mix with fork until blended. Fold to make ricotta extra fluffy. Set aside.
Lay out the slices of bread and spread butter on one side of each piece.
Spread 1-2 Tbsp. of ricotta mixture on the unbuttered side of 4 slices.
Break up the spinach and lay out on the ricotta side, followed by the avocado and mozzarella.
Close sandwich and place in a medium preheated pan. Cook for approximately 90 seconds, pressing down with a spatula. Flip and repeat until the cheese is melted and bread is golden brown. Remove, cut and serve.