Name: Egg, Ricotta and Caponata Subs
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.
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.
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.

Photograph by Ralph Smith

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Egg, Ricotta and Caponata Subs

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