---
comments: true
tags:
  - lunch
  - cooks-illustrated
  - sandwich
---
# :sandwich: Open-Faced Cherry Tomato Ricotta Sandwich

![Open-Faced Cherry Tomato Ricotta Sandwich][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 2 | 30 minutes |

## :salt: Ingredients

- :hotdog: 4 tsp whole-grain mustard
- :honey_pot: 2 tsp honey
- :herb: 2 tsp marjoram
- 1 tsp white or red miso
- :salt: 0.25 tsp pepper
- :tomato: 10 oz cherry tomatoes
- :cheese_wedge: 8 oz whole-milk ricotta
- :bread: 4 slices rustic 1/2-inch-thick bread

## :cooking: Cookware

- 1 bowl
- 1 10-inch broiler-safe skillet
- 1 rimmed baking sheet

## :pencil: Instructions

### Step 1

In bowl, whisk together whole-grain mustard, honey, marjoram, white or red miso, and pepper. Adjust oven rack 5 inches
from broiler element and heat broiler. Place cherry tomatoes in 10-inch broiler-safe skillet and broil until most
tomatoes have burst and a few are lightly charred, 8 to 10 minutes.

### Step 2

Transfer tomatoes to mustard mixture and toss until tomatoes are well coated. Arrange bread on rimmed baking sheet and
broil until golden brown, about 2 minutes per side. Let bread cool until warm to touch, about 3 minutes. Spread 1/4 cup
whole-milk ricotta on each slice of rustic 1/2-inch-thick bread. Top with tomato mixture. Serve.

## :link: Source

- Cook's Illustrated

[1]: <../assets/images/open-faced-cherry-tomato-ricotta-sandwich.jpg>