Ricotta Sandwich with Kale, Carrots & Parsley-Pecan Pesto

By Nikkitha Bakshani
March 19, 2018
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Author Notes: This recipe is very lightly adapted from the one available at Campbell Cheese & Grocery in Brooklyn, NY. It is my favorite sandwich on the planet. In this recipe, each component (ricotta, pesto, vinaigrette, carrots) yields 1 cup each. Scale up or down as you wish.

Notes: All the ingredients can be prepared while the carrots roast, but I recommend making the pesto (or any of the other components) and vinaigrette even ahead of that, to minimize kitchen mess, as they both require a food processor. (However, if you don't mind bits of shallots in the vinaigrette, feel free to just whisk the vinaigrette briskly.)

If you want, you can mix the dressing with enough kale so it coats the leaves evenly, and store that in your fridge. It makes a good side salad or sandwich filler to any meal / any sandwich.
Nikkitha Bakshani

Food52 Review: To read more about this sandwich, see the full article.The Editors

Makes: 1 sandwich, plenty of leftover condiments

  • Carrots:
  • 1 cup carrots, thinly sliced
  • 1/2 tablespoon agave syrup (maple, sorghum, or honey can also be used)
  • 1-2 teaspoons salt, to taste
  • Ricotta:
  • 1 cup full-fat ricotta
  • 1/2 teaspoon chili flakes
  • 1 teaspoon lemon zest
  • 1 teaspoon sea salt
  • Pesto:
  • 1/3 cup pecans, toasted
  • 1 bunch parsley
  • 1 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1/3 cup olive oil
  • Vinaigrette:
  • 1/4 cup canola oil
  • 1/4 cup olive oil
  • 1/4 cup sherry vinegar
  • 1/4 cup agave syrup (maple, sorghum, or honey can also be used)
  • 1/2 shallot
  • salt and pepper, to taste
  • 1 handful of kale (enough to fit in the sandwich)
  • 2 slices multigrain toast, for sandwich
  1. Roast the carrots: Mix the carrots, agave, and salt together, and transfer to a shallow tray. Bake at 350° F for 40 minutes, checking for doneness about 30 minutes in.
  2. Season the ricotta by mixing it with the chili flakes, lemon zest, and salt.
  3. Make the pesto. In a food processor, blend the parsley and lemon juice. Add remaining ingredients gradually, streaming in olive oil and pausing from time to time to scrape down all the parsley. Keep tasting for salt and pepper. The pesto should be bright and creamy with a nice balance between the parsley and the cheese. It should be easily spreadable and not too thick.
  4. To make the vinaigrette, process the canola oil, olive oil, sherry vinegar, agave, and shallots in a food processor, adding salt and pepper to taste as you go. Alternatively, you can whisk this together, dicing the shallots finely. But you may as well use the same food processor as the pesto!
  5. Season some kale—how much you want in your sandwich—with the vinaigrette. (See note, above.)
  6. Finally, assemble the sandwich. It's worth it! Toast the bread and spread pesto on each side. Spread seasoned ricotta on the bottom slice, and roasted carrots on top of the ricotta. Place the kale on top of the carrots. Assemble and cut in half so it's two triangles.

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