Plum Jam, Almond Butter, Ricotta Grilled Sandwich

Ricotta is so refreshing during the summer. It go on/in anything: sandwiches, pastas, pastries, pancakes, anything. I particularly love it when folded with honey, whipped cream, and fresh summer fruits for dessert.

Yum! Lunch today: homemade plum jam, ricotta, and almond butter grilled sandwich.

If you can consume dairy products, I highly recommend always having some ricotta on hand -perhaps even homemade ricotta, if you are so inclined (a future post idea, perhaps?). After looking through a cookbook at Williams-Sonoma a couple years ago and seeing a similar recipe, this sandwich has been patiently waiting all that time for stone fruit to come into season and for me to finally get around to it.

Also, in case you need another idea for a toasted summer sandwich, how about fresh ricotta with blackberries and arugula grilled to golden, toasty perfection? -Yes, that was my dinner last night.

Plum Jam, Almond Butter, and Ricotta Grilled Sandwich
From Williams-Sonoma
Makes 2 sandwiches

  • 1 1/2 lb. red-skinned plums
  • 1 cup sugar
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. almond butter
  • 4 slices bread
  • 4 Tbs. part-skim ricotta cheese
  • 1 tsp. olive oil or butter

Halve, pit and coarsely chop the plums. In a saucepan over low heat, combine the plums and sugar and cook, stirring, until the plums have released their juices and the sugar is dissolved, 5 to 8 minutes. Bring to a simmer and cook, uncovered, until the mixture thickens and the plums have a jamlike consistency, 25 to 30 minutes. Stir in the lemon juice. Let cool to room temperature, then transfer to an airtight container, cover and refrigerate for up to 2 weeks.

Preheat a nonstick skillet over medium heat.

Spread 1 Tbs. almond butter on each of 2 bread slices. Spoon about 2 Tbs. ricotta over the almond butter. Spread about 1 Tbs. of the plum preserves on each of the remaining 2 bread slices, then cover each sandwich with one of the slices, plum preserve side down. So you now have two sandwiches, each with a layer of almond butter, ricotta, and jam.

Spread the butter or oil in the pre-heated pan. Place the sandwiches in the pan and cook for about 2 minutes or until desired golden crispness is achieved, then flip over to cook the other side to the same degree.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately.

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