Best 3 Ricotta And Tomato Sandwich Recipes

Are you looking for a simple yet appetizing meal that is packed with flavor? Look no further than the ricotta and tomato sandwich! This classic Italian sandwich combines creamy, tangy cheeses with sweet, juicy tomatoes. It's a combination that is sure to please everyone at your table.

Let's cook with our recipes!

BEST OF THE BEST TOMATO, BASIL, AND FRESH RICOTTA SANDWICH WITH

Best of the Best Tomato, Basil, and Fresh Ricotta Sandwich With image

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

Ingredients

8 large slice crusty sourdough bread or 8 large Italian bread, lightly toasted
1/2 cup tapenade (recipe follows)
2 large ripe beefsteak tomatoes, thickly sliced
2 tablespoons extra virgin olive oil
coarse salt and fresh ground white pepper
1/2 cup fresh ricotta cheese
12 large basil leaves
2 whole salt-packed anchovies
1 cup pitted kalamata olive
2 teaspoons capers, rinsed
1 teaspoon fresh lemon juice
1 teaspoon cognac or 1 teaspoon brandy
1 small garlic clove, minced
fresh ground white pepper

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.

PEACH, TOMATO, AND RICOTTA SANDWICH

Peach, Tomato, and Ricotta Sandwich image

Thanks to a slathering of delicate ricotta, this sandwich is able to balance both salty and sweet flavors.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 1

Number Of Ingredients 8

Ingredients

2 tablespoons ricotta
2 slices whole-grain bread, toasted
3 slices tomato
3 slices peach
2 slices red onion
Sea salt
Extra-virgin olive oil
Fresh basil

Steps:

Spread ricotta on bread and top with tomato, peach, and onion. Sprinkle with salt and drizzle with oil. Top with basil.

RICOTTA AND TOMATO SANDWICH

Ricotta and Tomato Sandwich image

This is so simple and so delicious! I can eat it every day!

Provided by Michelle A

Categories World Cuisine Recipes European Italian

Time 10m

Yield 2

Number Of Ingredients 6

Ingredients

2 tomatoes, sliced
½ cup ricotta cheese
¼ teaspoon Italian seasoning, or to taste
2 tablespoons mayonnaise
4 slices multigrain bread, toasted
2 slices provolone cheese

Steps:

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper.
Arrange the tomato slices on the prepared baking sheet. Top each slice with ricotta cheese; sprinkle the Italian seasoning over the ricotta cheese; place under the preheated broiler until the cheese begins to brown, about 5 minutes.
Spread 1 tablespoon of mayonnaise on each of 2 slices of toasted multigrain bread. Top the remaining two pieces of toast with the slices of provolone cheese. Then arrange the broiled tomatoes on the provolone cheese. Complete the sandwich by placing the bread with the mayonnaise atop the tomatoes.

Nutrition Facts : Calories 296 calories, Carbohydrate 22.4 g, Cholesterol 29.4 mg, Fat 19.6 g, Fiber 5.9 g, Protein 11.7 g, SaturatedFat 6.7 g, Sodium 563.1 mg, Sugar 0.8 g

Tips:

Use good quality ingredients, especially the tomatoes and ricotta cheese. Fresh, ripe tomatoes will give the sandwich the best flavor, and full-fat ricotta cheese will make it extra creamy and delicious..
Toast the bread before assembling the sandwich. This will help it to hold up better and prevent it from getting soggy.
Don't be afraid to experiment with different types of bread. A hearty whole-wheat bread or a soft ciabatta roll would both be great options.
Add some fresh herbs, such as basil or oregano, to the sandwich for extra flavor.
If you're using a hard cheese, such as Parmesan or Asiago, shave it thinly so that it melts easily.
Serve the sandwich immediately after assembling it. This will prevent the bread from getting soggy.

Conclusion:

The Ricotta and Tomato Sandwich is a simple but delicious sandwich that is perfect for a quick lunch or dinner. It is easy to make and can be customized to your liking. With just a few fresh ingredients, you can create a sandwich that is both flavorful and satisfying.