Spring Vegetable & Egg Sandwiches

with Snap Peas & Spinach Ricotta

45 MIN

4 Servings

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From the Test Kitchen

Tonight’s sandwiches are chock-full of seasonal vegetables, including sautéed sugar snap peas and roasted baby broccoli. We're serving the vegetables between slices of focaccia (an airy bread and a specialty of Liguria, Italy) slathered with a zesty, creamy spread of ricotta and spinach. For the final touch, each sandwich is completed with a sunny side-up egg—whose rich yolk, when pressed between the layers, creates a delicious coating for the greens.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients & season the ricotta:

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Peel and thinly slice the onion.

Cut off and discard the bottom inch of the baby broccoli; roughly chop.

Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod.

Quarter the bread, then halve each quarter horizontally.

Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

In a bowl, combine the ricotta cheese, lemon zest, and as much of the garlic paste as you'd like. Drizzle with olive oil and season with salt and pepper to taste.

2 Roast the vegetables:

Place the onion and baby broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook & chop the spinach:

While the vegetables roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board; finely chop. Transfer to the bowl of seasoned ricotta cheese. Stir to combine; season with salt and pepper to taste. Wipe out the pan.

4 Cook the snap peas:

While the vegetables continue to roast, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the snap peas and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a large bowl. Wipe out the pan.

5 Toast the bread:

While the vegetables continue to roast, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the bread, cut side down. Toast 2 to 3 minutes per batch, or until lightly browned. Transfer to a clean, dry work surface.

6 Cook the eggs & serve the dish:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. While the eggs cook, to the bowl of cooked snap peas, add the roasted vegetables, pistachios, the juice of all 4 lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Divide the spinach-ricotta mixture among the toasted bread bottoms. Top with the vegetable mixture and cooked eggs. Complete the sandwiches with the bread tops. Divide among 4 dishes. Enjoy!

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