fresh ricotta, slow-roasted tomato and zucchini sandwiches

panini alla ricotta

4 sandwiches


2 tablespoons julienned fresh basil leaves

4 (3- to 4-inch) seeded sandwich rolls, halved horizontally and lightly toasted


Heat oven to 250°. Line a baking sheet with parchment paper. 

Bring a medium pot of salted water to boil. Add tomatoes and boil for 20 seconds; drain, peel, quarter and seed. Pat tomatoes dry and arrange on parchment; sprinkle with salt and bake until shriveled but still moist, about 1 1/2 hours. Drizzle with oil and cool on wire rack.

Heat a large nonstick skillet over medium-high heat. Add zucchini and cook, turning occasionally, until softened and lightly golden, about 4 minutes. Remove from heat and transfer to a plate. Drizzle lightly with vinegar and oil, and sprinkle with salt and pepper. 

In a bowl, stir together ricotta, capers and basil; season with salt and pepper. Drizzle rolls with oil. Make sandwiches with zucchini, ricotta mixture and tomatoes.