Italian Tomato Sandwich
4 servings
30 minutes
An Italian sandwich with tomatoes is the embodiment of simplicity and elegance in Italian cuisine. Its history is rooted in Mediterranean dietary traditions where fresh vegetables, aromatic herbs, and high-quality cheeses play a key role. The delicate ricotta with a light creamy taste contrasts with juicy and sweet tomatoes, while the spicy dressing of fennel, basil, and wine vinegar adds brightness to the dish. The bun, soft inside and crispy outside, ties all elements together creating a perfect balance of textures and flavors. This sandwich not only satisfies hunger but transports you to the sunny streets of Italy where food is an expression of culture and passion. It can be served as a light lunch or savory snack, enjoying every bite of this gastronomic poetry.
1
Combine olive oil, vegetable oil, vinegar, fennel seeds, mustard powder, basil, and oregano in a small jar with a tight lid. Close the lid tightly and shake well; season with salt and pepper.
- Olive oil: 5 tablespoon
- Vegetable oil: 3 tablespoons
- Wine vinegar: 4 tablespoons
- Fennel seeds: 1 teaspoon
- Mustard powder: 0.5 teaspoon
- Dried basil: 0.3 teaspoon
- Dried oregano: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Can be prepared in advance: the dressing can be made 1 week before cooking this dish. Cover with a lid and place in the refrigerator.
3
Whip the ricotta with butter in a small bowl until smooth; season with salt and pepper.
- Ricotta cheese: 0.8 glass
- Salt: to taste
- Ground black pepper: to taste
4
Combine leaf salad, basil, oregano, and 2 tablespoons of dressing in a medium bowl. Shake the bowl to mix the ingredients; season with salt and pepper.
- Basil leaves: 1 glass
- Fresh oregano leaves: 2 tablespoons
- Iceberg lettuce: 70 g
- Salt: to taste
- Ground black pepper: to taste
5
Arrange the tomatoes on a large plate and season with salt and pepper.
- Tomatoes: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Spread ricotta on the bottom halves of the buns, add greens with dressing, tomatoes, pickles, and onion. Drizzle each sandwich with 1 tbsp of dressing and cover with the top half.
- Ricotta cheese: 0.8 glass
- Basil leaves: 1 glass
- Fresh oregano leaves: 2 tablespoons
- Tomatoes: 3 pieces
- White wheat bun: 4 pieces
- Pickled cucumbers: to taste
