Bacon, Ricotta & Chard Open Sandwich

Bacon & Ricotta Sandwich_cIt’s been a while since we have had a sandwich at Rachel’s Kitchen NZ. This one can be whipped up in minutes and is great if you are late home or just need a quick lunch or light meal.

I’m really making the most of, and enjoying, the Origin Earth sheep ricotta while it is around and here once again I have mixed it with their sheep cheddar for a fabulous flavour combination.

Bacon, Ricotta & Chard Open Sandwich

I read somewhere about brushing the bread with oil before toasting in the toaster and thought I would give it a try. I was a bit worried about the toaster catching on fire or something, but it worked surprising well – though I did manage to burn the first slice, thought it just needed a little longer, then wasn’t watching it closely enough!

For each sandwich:

1 small red onion or shallot, chopped
1 rasher Holly bacon, rind removed, chopped
2-4 leaves shredded Swiss chard or silverbeet – exact quantity is going to depend on size of leaves
1 slices bread of your choice – I used Freya’s Dark Rye
olive oil
¼ cup crumbled Origin Earth sheep ricotta
1 tbsp grated Origin Earth sheep cheddar
dash hot sauce of your choice, or to taste (optional)

1              Place onion and bacon in a small frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent and bacon cooked. Add chard, toss to combine, cover and cook for 1-2 minutes or until chard just starts to wilt.

2              Brush bread on both sides with a little olive oil – see note above – and toast.

3              Meanwhile, place ricotta, cheddar and hot sauce, if using, in a small bowl and mash to combine.

4              To assemble, spread toast with ricotta mixture, then pile chard mixture on top. Serve immediately.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another recipe that uses Origin Earth’s sheep ricotta and cheddar:

Ricotta & Basil Frittata

Ricotta & Basil Frittata


6 thoughts on “Bacon, Ricotta & Chard Open Sandwich”

    1. Yes, Merryn, we have a small boutique dairy which does it through the sheep milk season which is only from mid Sept to end of Jan early Feb – it is delicious.

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