Open-Faced Ricotta Sandwiches
From: Ian Seddon's Cookbook
🥘 Ingredients
- Cooked Lentils 2 ½ cup
- Tofu Ricotta 0.88 cup
- radishes 6-8 oz
- large handful soft salad greens 3 oz
- extra virgin olive oil 1 tbsp
- medium lemon 1
- Kosher
- Persian cucumber or small English cucumbers ½
- slices good-quality 4-8
- fat garlic clove 1
- Tangy Pepper Sauce 0.25-0.5 cup
- Pickled Onions 4 forkful
- agave nectar 1 tsp
- Flaky sea salt
If you would prefer a purely creamy ricotta sandwich, skip the lentils in the sandwich and instead fold the lentils into your side salad (if you made one), adding more dressing or salt/pepper, as needed. If you are making this recipe later in the week, you may want to freeze your bread so it stays fresh. Slice before freezing, then store it in a freezer-safe bag and pull out just what you need. To defrost, simply leave it on the counter for a few hours, or toast the frozen bread. Storage: Store any leftover ricotta and lentil mixture in the fridge for about 4 days, separate from the other toppings. Before assembling, toast your bread, slice the cucumber/radishes, and dress the salad greens. Assemble as listed in the last step right before serving. Nutrition boost: If you have any fennel, thinly shave it with a mandoline and fold into the radishes/salad greens mixture. Top your sandwich with microgreens or broccoli sprouts. Opt for seeded whole grain bread for more fiber. For extra protein, stir some hemp seeds into the ricotta or lentils.
-
1Gather: Cooked Lentils , Tofu Ricotta , radishes , large handful soft salad greens , extra virgin olive oil , medium lemon , Kosher salt and freshly cracked black pepper, Persian cucumber or small English cucumbers , slices good-quality , fat garlic clove , Tangy Pepper Sauce , Pickled Onions , agave nectar , Flaky sea salt .
-
2Let the Cooked Lentils and Tofu Ricotta sit at room temperature.
-
3Prepare your side salad, if you’re making one.
-
4Dress the veggies: Thinly slice the radishes (a mandoline is quickest) and add them to a medium bowl with the salad greens. Drizzle with some extra virgin olive oil (about 1 1/2 tsp) and a few squeezes of lemon juice, enough to lightly dress the greens. Add 1 tsp lemon zest and season with a pinch of salt and freshly cracked black pepper to taste. Taste, adding more olive oil, lemon juice, lemon zest, or salt to taste. TIP: If saving leftovers, only dress as many greens as you’ll eat.
-
5Optional: If you have Persian cucumber, slice into rounds or into long strips, or use a Y-peeler to peel them into ribbons.
-
6Toast the bread using your preferred method. While the bread is still warm, rub one side with the halved garlic clove. Drizzle each slice with just a bit of olive oil.
-
7While the bread toasts: In a shallow bowl, mix together the Tofu Ricotta and 2-4 tbsp of Tangy Pepper Sauce. Taste, adding more pepper sauce as desired (spicy food lovers will want to add more!). Add the Cooked Lentils into the chili ricotta, mashing down on some of the lentils. Taste, adding salt or a squeeze of lemon juice as needed.
-
8Spread the ricotta mixture on top of the garlic toast. For extra heat, spread more Tangy Pepper Sauce on top. Top with the dressed greens and radishes plus cucumber, if using. Add a forkful of Pickled Onions and a spoonful of pickling brine, if desired. Finish with a light drizzle of agave nectar and, if desired, a pinch of flaky salt. Serve with your side salad, if you made one.