Ricotta & Zucchini Organic Multigrain Sandwich


  • 48 slices Chef's Line® Organic Sprouted Multigrain Bread Slices
  • 7 pounds Rykoff Sexton® Grilled Vegetables
  • 3 pounds ricotta cheese
  • 1 cup chives
  • 1 cup fresh basil


Toast bread if desired. Prepare Ricotta mixture with fresh chopped chives and basil.

Defrost grilled vegetables, pat dry to avoid excessive moisture. Season with salt and pepper. 

Assemble sandwich by spreading 1 tablespoon ricotta cheese mixture on both sides of the toasted bread. Fill with 3 ounces grilled vegetables. Serve with favorite side dish or Metro Deli® Potato Chips. 
Yield: 24 each, 5 ounce filling.