The Washington Post

Tomato, Pesto and Ricotta Sandwiches

Tomato, Pesto and Ricotta Sandwiches 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Weeknight Vegetarian Aug 5, 2015

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.


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

  • 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


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.

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Nutritional Facts

Calories per serving: 500

% Daily Values*

Total Fat: 27g 42%

Saturated Fat: 9g 45%

Cholesterol: 35mg 12%

Sodium: 630mg 26%

Total Carbohydrates: 45g 15%

Dietary Fiber: 2g 8%

Sugar: 7g

Protein: 21g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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