That said, it would be nice to have a simple sandwich idea on hand for (the rare) times we have the foresight to pack lunch. You know, something easy that’s high in flavor and a little more healthful than our standard order.
So, we whipped up this hearty vegetarian sandwich, packed with broccolini, baby spinach, and fat-free ricotta cheese. Broccolini is similar to broccoli but with long, lean stems and tiny florets. Its sweet, peppery flavor stands up well to a little garlic and heat. If you’re a spice nut, go ahead and double the red pepper flakes.
Make and serve these sandwiches all at once or set yourself up for leftovers: Store the broccolini and ricotta mixtures in separate airtight container for up to four days. Each morning, toast your bread slices, sandwich your greens and cheese in between, and tightly wrap with plastic wrap — homemade lunch, ready in minutes. Go, you!
Lean, Mean Green Sandwich
2 tbsp extra-virgin olive oil
1 bunch broccolini (about 12 stalks)
1 to 2 cloves garlic, smashed
¼ tsp crushed red pepper flakes
2 cups baby spinach
1 cup fat-free ricotta
8 slices whole-grain bread, toasted
Kosher salt and freshly ground pepper
1. Heat one tablespoon olive oil in a large skillet over medium heat. Add the broccolini and let cook for 30 seconds. Add the garlic, red pepper flakes, and 1/3 cup water; cover and cook, stirring halfway through, eight to 10 minutes or until tender. Add the baby spinach on top of the broccolini two minutes before its done cooking; cover and cook until wilted.
2. Meanwhile, stir together the remaining one tablespoon olive oil, the ricotta cheese, and 1/4 teaspoon each salt and pepper until smooth.
3. Sandwich the ricotta and broccolini mixture between the toasted bread slices.