Summer Sandwich - Lemon Ricotta, Avocado, Tomato

There are so many reasons to make this sandwich right now. It's hot outside - you don't want to heat up the kitchen or wait long enough for the grill to heat up. You're hungry but want to avoid a heavy dinner. THE TOMATOES ARE CRAZY GOOD RIGHT NOW.

Tomatoes win. This is their season. They're so hot right now - let them have this time to shine. Before you know it, we'll be digging out sweaters and roasting root vegetables and the sweet little tomato will be an afterthought. Worship now, dear eater.

This is a simple recipe adapted from Gabrielle Hamilton's PRUNE cookbook. But don't let the word "simple" make you lazy about this sandwich. It's easy to put together (and quick as long as you have preserved lemons on-hand), but each of the ingredients should be the absolute best you can find - there's not a lot to hide behind here.

Use the best 'maters, the creamiest ricotta, search out the Meyer lemons, use your best bottle of olive oil, BUY GOOD BREAD ...

You catch my drift, no?

I did not have preserved lemons on-hand (though I'm making some now from Gabrielle's book) so it is omitted from the recipe below, but you could sprinkle on a dusting of meyer lemon zest to brighten it up nicely.

Savor the last few weeks of this lovely eternal sunshine. Cheers!

(recipe below)

Lemon Ricotta, Avocado, Tomato Sandwich

adapted from PRUNE cookbook by Gabrille Hamilton

Serves 4

Ingredients

2 cups fresh, whole milk ricotta

Zest of two lemons (plus a little extra for garnishing the sandwiches)

1/4 cup extra virgin olive oil, plus more for drizzling

Kosher salt

Freshly ground pepper

4 long, even slices whole grain bread, toasted

2 large, ripe avocados at room temp

2 shallots, thinly sliced into rounds

1 pint heirloom tomatoes, cut in half horizontally

4 teaspoons toasted sesame seeds

1/2 teaspoon toasted poppy seeds

Maldon sea salt

 

To Serve: 

Mix the ricotta with lemon zest, 1/4 cup EVOO, salt and pepper to taste, set aside. 

Arrange your toasted bread on a large platter or individual plates and spoon the ricotta mixture evenly between the four slices.  

Split the avocados, remove the pits and slice each half into even slices without cutting through the skin. Release the flesh with a spoon or flexible rubber spatula and arrange them neatle and evenly on the toast. 

Arrange the tomatoes by nestling them into the soft avocado. 

Neatly arrange the shallot slices over the tomatoes. 

Garnish each sandwich with sesame seeds, a bit more lemon zest, and finally, the poppy seeds. 

Drizzle with extra virgin olive oil. Sprinkle with a few grains of Maldon sea salt.