Tomato Wholewheat Sandwiches with Goat’s Milk Ricotta

Ingredients

• 4 sliceswholewheat bread
• 8 slicesgoat’s milk ricotta with chives (or other goat’s milk ricotta or cheese)
• 2 largetomatoes
• 1 handfulblack olives
• to tastefresh basil leaves
• 1 pinchsalt or fleur de sel
• to tastefreshly ground black pepper
• to tastebalsamic vinegar reduction

Instructions

1. 1

   Wash the produce

   Wash and dry the vegetables and herbs.

2. 2

   Slice the toppings

   Cut the goat’s milk ricotta into thin slices and slice the tomatoes. Remove the stones from the olives, then cut the olives into long slices.

3. 3

   Assemble the sandwiches

   Arrange the ricotta slices on the bread and top with tomato slices. Add a few olive slices and fresh basil leaves.

4. 4

   Season and finish

   Sprinkle with salt or fleur de sel and freshly ground black pepper. Add a drizzle of balsamic vinegar reduction and serve.

5. 5

   Make the reduction

   You can use shop-bought balsamic vinegar reduction or make it at home. Pour 120 ml (½ cup) balsamic vinegar into a saucepan and bring it to the boil. Lower the heat and simmer gently for about 15–20 minutes, until the liquid has evaporated and the sauce has thickened.

What are tomato and ricotta sandwiches?

These are quick, open-style sandwiches with a fresh combination of bread, cheese and sliced tomato. The Italian-inspired pairing gets extra savoury notes from olives, basil and balsamic reduction.

Wholewheat bread gives the toppings a sturdy base, while goat’s milk ricotta brings a soft, creamy texture. Chive-flavoured ricotta is a handy choice, but another goat’s milk ricotta or cheese works too.

Nutrition and macros by portion

The nutrition label shows one serving as written: 98 calories, 4g protein, 18g carbs, 2g fat.

The bread and tomatoes provide most of the carbohydrates, while the ricotta supplies much of the protein and fat. Serve a sandwich with a green salad or extra vegetables for a more filling, balanced plate.

Choose the bread and cheese

Wholewheat bread: choose slices that are sturdy enough to hold the tomato and cheese without becoming floppy.

Ricotta: cut it into thin slices so it is easy to layer and each bite gets a little cheese. If your cheese is too soft to slice neatly, spread it over the bread instead.

Prepare the toppings

Tomatoes: use ripe tomatoes and slice them evenly for a balanced layer. If they are especially juicy, let the slices drain briefly so the bread stays firmer.

Olives and basil: remove the olive stones before slicing, and add the basil leaves fresh. The olives contribute a briny contrast to the mild cheese and sweet-tart balsamic.

Layer for a better bite

Start with ricotta on the bread, then add the tomato slices, olives and basil. Keeping the cheese underneath helps the toppings sit in place as you serve the sandwiches.

Finish with salt, pepper and a light drizzle of balsamic reduction. Add the reduction just before serving so it does not soak into the bread.

Make balsamic reduction

The recipe uses ready-made reduction, but it can also be simmered from balsamic vinegar. Keep the heat low after bringing it to the boil and watch closely as it thickens.

Take the pan off the heat when the liquid has reduced to a syrupy consistency. It will thicken further as it cools, so avoid reducing it until it is very sticky in the pan.

Serve it fresh

These sandwiches are best assembled just before eating, while the bread is at its freshest and the basil is bright. Serve them as a quick breakfast or snack.

For a more substantial meal, pair them with a simple green salad or vegetable soup. Keep additional balsamic reduction on the side for anyone who wants a little more.

Recipe notes & tips

• Dry the washed basil leaves well so water does not dilute the topping.
• Slice the tomatoes evenly to make the sandwiches easier to eat.
• Stone the olives before cutting them to avoid any hard pieces.
• Add the balsamic reduction immediately before serving to keep the bread from getting soggy.
• If making your own reduction, remember it thickens as it cools.

Variations

• Use sourdough: swap in sourdough slices for a tangier base.
• Add rocket: tuck a few leaves under the tomato for a peppery note.
• Try another cheese: use a mild goat’s cheese or another ricotta in place of the chive variety.
• Toast the bread: lightly toast the slices first for a firmer, crisp base.
• Use green olives: replace the black olives with pitted green olives for a sharper flavour.

Common mistakes to avoid

• Wet bread: dry the washed ingredients well and drain very juicy tomato slices briefly.
• Large cheese pieces: slice the ricotta thinly so it layers easily.
• Unpitted olives: remove every stone before slicing and serving.
• Too much reduction: drizzle lightly at first, then add more to taste.
• Overcooked reduction: simmer gently and remove it from the heat once it turns syrupy.

How to store

These sandwiches are best eaten straight after assembly, as the tomatoes and balsamic can soften the bread. Store leftover toppings separately in covered containers in the fridge and assemble fresh; use the balsamic reduction according to its packaging or refrigerate a homemade batch.

Frequently asked questions