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Toasted sweet potato ricotta and rye sandwiches

Serves: 4
Prep: 10
Cook: 10

    These high fibre, high protein toasted sandwiches are a great healthy and filling lunch option.


    • 1 small sweet potato (kumara), washed and sliced
    • 200g low-fat ricotta cheese
    • 1 small spanish onion, finely diced
    • 8 slices rye bread
    • 1 cup baby spinach leaves
    • 2 large tomatoes, sliced


    1. Steam sliced sweet potato (kumara) in the microwave on high for 5 minutes or until tender.
    2. In a small bowl, combine ricotta cheese and spanish onion. Spread the ricotta mixture over four slices of bread.
    3. Top with baby spinach leaves, warm sweet potato (kumara) and tomato. Place another slice of bread on top.
    4. Toast sandwich in a sandwich press for 5 minutes or until golden and warmed through.


    • If you don’t have a sandwich press, this sandwich also works well when grilled or served on toasted rye bread.

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