With this open-faced sandwich recipe, let Italy's bright flavours speak for themselves! You may serve this for breakfast, lunch, supper, or as an appetiser and it will not disappoint!
Sometimes the sandwich toppings are so delicious that you don't want to cover them with another piece of bread. That's how I feel about this open-face sandwich!
I wanted to recreate an Antipasto Platter atmosphere in sandwich form, so I used classic Italian-style flavor-makers. I began with whipped ricotta seasoned with oregano, which creates the creamiest, most luscious base.
Then I add lots of texture and flavour with fresh basil and juicy tomato slices (think Caprese 2.0), peppery radishes, velvety roasted red peppers, salty prosciutto, and crunchy pistachios.
I finish it off with a poached egg, not only for the protein and omegas, but also because nothing beats a runny egg yolk on an open-faced sandwich!
It's so gratifying and tasty that you won't want to cover it up. And, as a bonus, the one piece of bread makes this delectable sandwich slightly lighter!
Use low-fat or whole-milk ricotta. Extra virgin olive oil enriches the ricotta spread. Use a high-quality extra virgin variety (for this dish, I like our Italian Nocellara, which has tomato overtones that suit the toppings perfectly).
Dried oregano imparts a fragrant character. Fresh oregano or Italian seasoning could also work here.
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