Here, the classic combination of tomato, basil and cheese found in a Caprese sandwich gets transformed into something easier to eat, more indulgent -- and more satisfying.
Make Ahead: The pesto and whipped ricotta can each be refrigerated for up to 3 days.
Servings: 4 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings
Ingredients
- 1 cup lightly packed basil leaves, plus a few more for optional garnish
- 1/4 cup walnuts
- 1 clove garlic
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons extra-virgin olive oil
- 1 cup whole-milk ricotta (see NOTE)
- 1/4 teaspoon fine sea salt, plus more as needed
- 4 kaiser rolls or other thin-crusted, small sub rolls or buns, halved
- 1 pound ripe, in-season tomatoes (2 large or 3 to 4 smaller, or a combination), cored if needed and cut into 1/2-inch slices
Directions
Combine the cup of basil, the walnuts, garlic, cheese and oil in the bowl of a mini food processor; process in long pulses until combined but still chunky, scraping down the sides of the bowl as needed. Scrape the pesto into a small bowl; clean and dry the food processor bowl.
Combine the ricotta and 1/4 teaspoon of salt in the food processor; puree until smooth. (Or you can whisk them together by hand.) Taste and add salt as needed.
Spread about 1/4 cup of the whipped ricotta on the cut side of each of the bottom roll sections. Layer on a few tomato slices and a torn basil leaf or two, if desired. Spread about 2 tablespoons of pesto on the cut side of each of the top roll sections, then invert to complete the sandwiches. Cut in half, if desired.
NOTE: If you cannot find whole-milk ricotta, part-skim can be substituted, but add 1 tablespoon extra-virgin olive oil when you puree it.
Recipe Source
From Food and Dining editor Joe Yonan.
Tested by Joe Yonan.
Email questions to the Food Section at food@washpost.com.
