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Open-faced anchovy sandwich with balsamic arugula

For a healthier take on this delicious sandwich, use part-skim ricotta and a lighter, whole-grain bread.

1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar

2 cups arugula

Kosher salt and ground black pepper

1 cup ricotta cheese

1 tablespoon chopped fresh thyme

Juice of 1/2 lemon

2 large slicing tomatoes

1 (12-inch) baguette

12 oil-packed anchovies

Heat the oven to broil. Set a wire rack over a rimmed baking sheet. Coat the rack with cooking spray.

In a large bowl, whisk together olive oil and vinegar. Add arugula, then use your hands to toss well, ensuring all of the arugula is coated with the dressing. Season with salt and pepper.

In a small bowl mix ricotta, thyme and lemon juice.

Slice each tomato into 6 thin slices. Arrange slices on prepared wire rack, then season with salt and pepper. Set on the oven’s center rack and broil until lightly browned, 4 to 6 minutes.

Meanwhile, cut baguette into two (6-inch) lengths, then slice each one in half lengthwise. Place in the oven, cut side up, and toast for a minute or two, just long enough to warm and lightly brown.

When the bread and tomatoes are done, top each baguette with a quarter of the ricotta, then arrange 3 tomato slices over each. Top each with a quarter of the arugula, then 3 anchovies. Eat immediately.

Servings » 2

Source: The Associated Press