Cucumber-Ricotta Sandwiches

By David Tanis

Published May 31, 2022

  • Kate Sears for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
10 minutes
Rating
4(410)
Comments
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Part sandwich, part salad, this is an extremely refreshing and satisfying meal. It’s very simple, but there are two requirements: freshly baked bread, with a crisp crust and tender crumb, and the best ricotta you can find, preferably basket ricotta. Skip the low-fat supermarket type: Instead, make your own or use natural cream cheese or queso fresco.

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Ingredients

Yield:2 to 4 servings

  • 6 thinly sliced Persian cucumbers (about 2½ cups)

  • Salt and black pepper

  • 1 serrano chile, very thinly sliced (or minced, with seeds, if preferred)

  • 12 large basil leaves, torn

  • 2 tablespoons lime juice (from 1 large lime)

  • 1 tablespoon chopped dill

  • 2 teaspoons chopped tarragon

  • 2 teaspoons chopped mint leaves

  • 1 teaspoon thinly sliced chives

  • 1 to 2 cups soft, rich ricotta, drained

  • 2 ciabatta rolls, split lengthwise, lightly toasted (or a baguette split lengthwise)

  • Cilantro sprigs, for garnish

  • Calendula or other edible flower, for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

42 grams carbs; 46 milligrams cholesterol; 331 calories; 2 grams monosaturated fat; 6 grams saturated fat; 10 grams fat; 3 grams fiber; 736 milligrams sodium; 13 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put cucumbers in a bowl and season with salt and pepper, then toss. Add chile, basil, lime juice, dill, tarragon, mint and chives. Toss well.

  2. Step 2

    Spread ricotta generously over each ciabatta toast. Spoon cucumber mixture over ricotta on each toast. Garnish with cilantro springs and calendula petals, if using.

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Ratings

4 out of 5
410 user ratings
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Comments

Deb Martin

I make variations of this all the time. I love ricotta but some people don’t. If it isn’t to your taste, this also works great with Boursin cheese or any other soft spreadable cheese.

Stu

When I make Greek-style yogurt, I often super-drain some to make yogurt cheese. It gets almost to the consistency of cream cheese with the tang of yogurt and a lot less fat. I make a gallon of milk and always save a quart for this purpose. The whey gets used to make bread, so nothing goes to waste. It's also a whole lot cheaper than ricotta.

simon

The perfect light dinner for the first 90-degree evening of the summer. My wife isn't as spice-tolerant as me, so I only did a half a Serrano pepper; the reduced spiciness didn't hurt it as far as I can tell.

5OHS

Cool, refreshing, easy to pull together. Not incredible ... may switch up cheese next time for something with more "oomph"?

Chef.V

Bright and Lovely bouquet of flavors perfect for a summer day out.

ml

made a simpler version with cucumber, riccotta, mint and salt and pepper and it was light and refreshing!

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