This under-appreciated summer classic has many variations, although most will swear by the traditional white bread-andmayo version. The one “must”? Really ripe tomatoes. Since we can’t leave well enough alone, we substitute a Green Goddess ricotta cheese mixture for the usual mayonnaise—because we love Green Goddess dressing. And we suggest various bread options, from the underused pumpernickel to a seeded sourdough.
Makes 1 serving
2 slices of bread
1 ripe tomato, diced
Green Goddess Ricotta spread (recipe follows)
Salt and pepper, to taste
GREEN GODDESS RICOTTA
1 cup plain Greek yogurt
1 cup herbs (a mix of parsley, dill, basil and/or cilantro leaves)
Handful of chives or green onion, finely chopped
1 tablespoon tarragon, chopped
½ teaspoon Kosher salt
Freshly ground black pepper
2 tablespoons lemon juice
1 cup ricotta cheese (can substitute cream cheese)
1 small avocado
To make spread Add all ingredients to a food processor and combine until smooth and creamy.
To assemble sandwich Spread generous amount of yogurtricotta mixture on each slice of bread. Spoon diced tomatoes on spread and season to taste.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.
