A Zesty, Juicy Vegetarian Summer Sandwich from Chef Gabrielle Hamilton

4 years ago

Serves 4
1 pound (scant 2 cups) fresh ricotta
Zest of 2 lemons
¼ cup extra-virgin olive oil, plus 4 teaspoons for drizzling
2 pinches coarse kosher salt
1 pinch ground black pepper
4 long, even slices of very good bread
2 large, perfectly ripe avocados (approximately 18 ounces), at room temperature
1 pint mixed-color grape tomatoes, cut in half horizontally (you won`t use quite the entire pint)
8 red pearl onions equaling 2-3 ounces, thinly sliced into rounds (or equivalent in thinly sliced red onion)
4 teaspoons toasted sesame seeds
Skin of 1 preserved lemon, flesh removed, finely diced
½ teaspoon toasted poppy seeds

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Mix the ricotta with the lemon zest, ¼ cup olive oil, and salt and pepper, and set aside.
Arrange slices of bread on a cutting board and divide the ricotta mixture evenly among the four slices. Spread into a generous even layer.
Split the avocados, remove the pits, and slice each half into even slices without cutting all the way through the leathery skin. Then, with a soup spoon or a flexible rubber spatula, release the flesh and arrange the slices neatly and evenly among the bread slices.
Artfully and attractively arrange the tomatoes by nesting them into the soft avocado. Then arrange the red onion slices over the tomatoes.
Garnish each sandwich with the sesame seeds.

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