Lasagna Sandwiches
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9 Ingredients
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20 min total
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Serves Makes 4
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Easy
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United States
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Pasta
Recipe byThe ZestyPlate Kitchen
A griddled toastie layered with bacon, tomato and mozzarella plus a tangy oregano sour cream spread. All the flavours of lasagna in minutes.
These lasagna sandwiches are a quick, cheerful riff on the Italian bake, with toasted bread layered up with bacon, tomato and melting mozzarella and an oregano-spiked sour cream spread. You get the familiar flavours of lasagna without the long assembly or the oven. Crisp on the outside and gooey within, they make a fast, satisfying lunch.
Jump to recipe
Prep 10 min
Cook 10 min
Total 20 min
Easy
Scale:
- 1/4 cup Sour Cream
- 2 tbs Chopped Onion
- 1/2 tbs Dried Oregano
- 1/4 tsp Salt
- 8 slices Bread
- 8 slices Bacon
- 8 slices Tomato
- 4 slices Mozzarella
- 2 1/2 Tbs Butter
Tags:
Sandwich
Preparation
- In a small bowl, combine the sour cream, chopped onion, oregano and salt, then spread on four slices of bread. Layer with bacon, tomato and cheese, and top with the remaining bread.
- In a large skillet or griddle, melt 2 tablespoons of butter. Toast the sandwiches until lightly browned on both sides and the cheese is melted, adding more butter if needed.
Tips from the ZestyPlate Kitchen
- Take the herby sour cream right out to the edges so every bite carries the flavour.
- Keep the heat gentle so the cheese has time to melt before the bread browns too far.
- Use ripe tomatoes and blot them dry, otherwise the sandwich goes soggy.
- Butter the outsides well for a properly crisp, golden griddled crust.
Frequently Asked Questions
They lean on lasagna's signature flavours of tomato, cheese and herbs, just stacked into a quick toasted sandwich with no oven or pasta involved.
Yes. Leave out the bacon or use a meat-free alternative; the herby spread, tomato and cheese still carry plenty of flavour.
A sturdy sandwich loaf stands up to griddling and the fillings. Sourdough brings extra flavour and a good crunch.
Cook over medium-low heat and put a lid on the pan for a moment, letting the trapped heat melt the cheese before the bread catches.
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