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Heirloom Tomato Ricotta Sandwich

This sandwich is built on layers of bright flavor. Colorful green, red, and yellow heirloom variety tomatoes are topped with crisp chile peppers, sweet pea shoots and thin sliced fennel that are seasoned with flakey sea salt, pink peppercorns and fresh tarragon. The sandwich is finished with a generous dollop of a brown butter and Meyer lemon ricotta that is spread between the heel and crown of the new Quinoa & Chia Sandwich Roll.


  • 1 Euro-Bake Quinoa & Chia Sandwich Roll, toasted
  • Heirloom Tomatoes, sliced
  • Sea Salt to taste
  • 1 Tbsp Pink Peppercorns, cracked
  • 1 Tbsp Fresh Tarragon
  • 1 tsp Red Sweet Mini Peppers, thinly sliced
  • 1 Tbsp Fennel, thinly sliced
  • Pea Shoots
  • Brown Butter & Meyer Lemon Ricotta:
    • 4 cups Whole Milk Ricotta
    • Meyer Lemon Zest from 3 lemons
    • 1 oz. Meyer Lemon Juice
    • 2 tsp Kosher Salt
    • .5 tsp Herbs de Provence
    • 1 Tbsp Butter, browned
    • Granulated Sugar
  1. Prepare Brown Butter & Meyer Lemon Ricotta by browning butter, then remove from pan and set aside. Let it cool while you gather the rest of the ingredients. 10-15 minutes.
  2. Combine all Brown Butter & Meyer Lemon Ricotta ingredients together in a large mixing bowl.
  3. Cover and hold under refrigeration until use.
  4. Top toasted heel of Quinoa & Chia Sandwich Roll with tomato slices and season with salt and pink pepercorns
  5. Top with tarragon, red peppers, fennel slices and pea shoots
  6. Spread Brown Butter & Meyer Lemon Ricotta over the crown and top sandwich


Lantmännen Unibake USA

2525 Cabot Drive


Suite 300             


Lisle, IL 60532



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