BEST OF THE BEST TOMATO, BASIL, AND FRESH RICOTTA SANDWICH WITH
From the 'Best of the Best 2008' Cook's Illustrated Cookbook. This recipe is adpated from the Gotham Bar & Grill Cookbook (New York City). This sandwich illustrates how much pleasure can be created with just a few drastically different ingredients. Juicy beefsteak tomatoes and fragrant basil leaves set against the bracing taste of tapenade and cool ricotta cheese - all within the confines of toasted bread. Each bite teases the tastebuds for a long expectant moment before the ingredients begin to register. Don't even think about making this sandwich outside of August or September, when tomatoes are at their juciest, plumpest peak. This sandwich is a great indulgence to bring to the beach, especially since it actually gets better after the flavors have had time to blend. The tapenade, a thick olive paste with anchoves and capers makes a great spread for sandwich and hors d'oeuvres. Salt-packed anchovies are found at Italian and Mediterranean grocers. They are superior to oil-packed canned anchovies. If necessary, substitute 2 oil-packed anchovey fillets for each salt-packed anchovy.
Provided by TxGriffLover
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 14
Steps:
- For the tapenade, place the anchovies in a small bowl and cover with cold water. Let stand for 10 minutes to remove the salt. Drain.
- Using a small knife, lift the anchovy fillets from their bones.
- In a food processor, pulse the anchovy fillets with the remaining ingredients until coarsely chopped. Transfer to a small bowl and mix well. Serve at room temperature. Makes about 3/4 cup.
- To make each sandwich, spread 1 toasted bread slice with 2 Tablespoons of tampenade.
- Cover with a few overlapping tomato slices, drizzle with olive oil, then season with salt and pepper.
- Spread with 2 Tablespoons fresh ricotta, season again with salt and pepper, then top with 3 basil leaves.
- Top with another slice of toasted bread, then cut in half with a serrated knife.
- Variations: Make this into an open-faced sandwich and serve with a bouquet of dressed salad greens. Substitute Roquefort cheese for the ricotta and leave out the tapenade.
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Ecter Renter
[email protected]This sandwich is amazing!
Mahammad hanif mahar Hanif mahar
[email protected]I'm so glad I found this recipe. It's a new favorite in my house.
ashika ghimire
[email protected]This sandwich is a must-try for any tomato lover!
Suraj Aacharya
[email protected]I'm definitely going to make this sandwich again!
adisu melese
[email protected]This sandwich is a great way to get your kids to eat more vegetables.
Kay-Anna Hunt
[email protected]I've never made a sandwich like this before, but it was surprisingly easy and delicious.
Md Fine islam
[email protected]This sandwich is perfect for a picnic or potluck.
ayehsa khan
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed this sandwich. The ricotta and basil really balance out the flavor of the tomatoes.
Wali Shafeeq
[email protected]This sandwich is a great way to use up leftover tomatoes and basil.
Amjad Ali
[email protected]I love how versatile this sandwich is. You can use any kind of bread you like and add your favorite toppings. I often add avocado or roasted red peppers.
Olga Seraphin
[email protected]This sandwich is so easy to make and it's absolutely delicious.
Abbas Arif
[email protected]I've made this sandwich a few times now and it's always a hit! My friends and family love it.
muhizi gilbert
[email protected]This sandwich is the perfect summer lunch! It's light, refreshing, and packed with flavor. I especially love the combination of the sweet tomatoes, the creamy ricotta, and the fresh basil.