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
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
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.
Combine all Brown Butter & Meyer Lemon Ricotta ingredients together in a large mixing bowl.
Cover and hold under refrigeration until use.
Top toasted heel of Quinoa & Chia Sandwich Roll with tomato slices and season with salt and pink pepercorns
Top with tarragon, red peppers, fennel slices and pea shoots
Spread Brown Butter & Meyer Lemon Ricotta over the crown and top sandwich
Euro-Bake is part of Unibake USA and owned by Swedish farmers through Lantmännen – one of Europe's largest groups within the energy, machinery, agriculture and food sector. Together we take responsibility from field to fork. We focus on R&D and sustainable development, and we are deeply rooted in respect for nature and its resources.