Zucchini & Ricotta Sandwiches with Butter Lettuce & Cucumber Salad

Zucchini & Ricotta Sandwiches

with Butter Lettuce & Cucumber Salad

30 MIN
2 Servings
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Vegetarian
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From the Test Kitchen

These satisfying vegetarian sandwiches highlight layers of creamy ricotta (which gets thrilling heat from a hint of specialty Calabrian chile paste), briny olives, sautéed zucchini, and sweet roasted red peppers. A salad of butter lettuce tossed with crisp cucumbers and a punchy Italian dressing offers refreshing contrast.
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Dietary Information

Vegetarian 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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Nutrition Label
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ingredients
Zucchini & Ricotta Sandwiches with Butter Lettuce & Cucumber Salad
Title
  • 4 Small Baguettes
  • 2 heads Butter Lettuce
  • 2 Persian Cucumbers
  • 2 Zucchini
  • 1 clove Garlic
  • 2 oz Sliced Roasted Red Peppers
  • 1½ tsps Calabrian Chile Paste
  • ½ cup Part-Skim Ricotta Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Prepare the ingredients & make the Italian dressing:
1 Prepare the ingredients & make the Italian dressing:

Wash and dry the fresh produce. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce and halved cucumbers. Cut the zucchini into 1/2-inch-thick rounds. Halve the baguettes. Peel 1 clove of garlic. Roughly chop the peppers. Roughly chop the olives. In a bowl, combine the ricotta, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. In a separate bowl, whisk together the vinegar, half the Italian seasoning (you will have extra), half the parmesan, and 1 tablespoon of olive oil.

Brown the zucchini:
2 Brown the zucchini:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high  until hot. Working in two batches, add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned. Transfer to a plate. Wipe out the pan.

Toast the baguettes:
3 Toast the baguettes:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Working in batches, add the halved baguettes, cut side down. Cook 4 to 6 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a work surface. Carefully rub the cut sides with the peeled garlic clove; discard the clove. Season with salt and pepper. 

Assemble the sandwiches:
4 Assemble the sandwiches:

Assemble the sandwiches using the toasted baguettesspicy ricottabrowned zucchinichopped peppers, and chopped olives

Make the salad & serve your dish:
5 Make the salad & serve your dish:

Just before serving, to the bowl of prepared lettuce and cucumbers, add enough of the Italian dressing to coat (you may have extra); season with salt and pepper. Toss to coat. Serve the sandwiches with the salad on the side. Garnish the salad with the remaining parmesan. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the Italian dressing:
1 Prepare the ingredients & make the Italian dressing:

Wash and dry the fresh produce. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce and halved cucumbers. Cut the zucchini into 1/2-inch-thick rounds. Halve the baguettes. Peel 1 clove of garlic. Roughly chop the peppers. Roughly chop the olives. In a bowl, combine the ricotta, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. In a separate bowl, whisk together the vinegar, half the Italian seasoning (you will have extra), half the parmesan, and 1 tablespoon of olive oil.

2 Brown the zucchini:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high  until hot. Working in two batches, add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned. Transfer to a plate. Wipe out the pan.

Brown the zucchini:
Toast the baguettes:
3 Toast the baguettes:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Working in batches, add the halved baguettes, cut side down. Cook 4 to 6 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a work surface. Carefully rub the cut sides with the peeled garlic clove; discard the clove. Season with salt and pepper. 

4 Assemble the sandwiches:

Assemble the sandwiches using the toasted baguettesspicy ricottabrowned zucchinichopped peppers, and chopped olives

Assemble the sandwiches:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

Just before serving, to the bowl of prepared lettuce and cucumbers, add enough of the Italian dressing to coat (you may have extra); season with salt and pepper. Toss to coat. Serve the sandwiches with the salad on the side. Garnish the salad with the remaining parmesan. Enjoy! 

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