Egg, Ricotta and Caponata Subs

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


4 5-inch soft sesame sub rolls, split

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

8 large eggs

4 scallions, chopped

1 cup jarred caponata

3/4 cup fresh ricotta cheese

4 cups baby arugula

8 pickled pepperoncini, thinly sliced, plus 1 teaspoon brine


  1. Preheat the oven to 350˚. Place the rolls cut-side up on a baking sheet and bake until lightly toasted, about 5 minutes. Brush the insides with 2 tablespoons olive oil and season lightly with salt and pepper.
  2. Whisk the eggs and 1/4 teaspoon salt in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the eggs and cook, stirring, until they just begin to scramble, about 30 seconds. Add the scallions and continue cooking, stirring, until just set, 4 to 5 minutes.
  3. Spoon the eggs onto the roll bottoms and top with the caponata. Spread the ricotta on the roll tops and season with pepper. Toss the arugula, pepperoncini and brine in a bowl; season with salt and pepper and add to the sandwiches.
Menemen (Turkish Scrambled Eggs)
12m Easy 98%
Pumpkin Ricotta Pancakes
21m Easy 100%
Homemade Ricotta
Nancy Silverton

Homemade Ricotta

3m Easy 94%
Easy Ricotta Gnocchi
12m Easy 99%