The Humble Open-Faced Sandwich: Elevated with Ricotta, Arugula, and a Perfectly Fried Egg

There’s something deeply satisfying about an open-faced sandwich, a culinary canvas where each ingredient gets to shine. I remember a particular spring morning, years ago, when I was experimenting with brunch ideas for a small gathering. I wanted something that felt both elegant and comforting, a dish that could be prepared with relative ease but offered a symphony of textures and flavors. The idea of creamy ricotta, the peppery bite of fresh arugula, and the rich, runny yolk of a fried egg on toasted bread just clicked. It wasn’t just a good idea; it was a revelation – proof that simple, quality ingredients, treated with a little care, can create something truly extraordinary. This recipe, a beautiful interpretation from Cooking Light Magazine, perfectly captures that sentiment, transforming the ordinary into the sublime.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: As needed (Broiling and egg cooking times are brief)
• Total Time: 20 minutes
• Servings: 4
• Yield: 4 open-faced sandwiches
• Dietary Type: Vegetarian

Ingredients

This recipe relies on the freshness and quality of its components. When selecting your ingredients, opt for the best you can find.

• 4 slices sub rolls (hogie, 2 oz each) or 4 slices rye bread (2 oz each)
• Cooking spray
• 2 cups arugula (spinned dry)
• 1 tablespoon extra-virgin olive oil, divided
• 1 ½ teaspoons fresh lemon juice
• ½ teaspoon salt, divided (optional, or use less)
• ½ teaspoon fresh ground black pepper, divided
• 1 pinch crushed red pepper flakes
• 4 large eggs
• ¾ cup part-skim ricotta cheese
• ¼ cup grated fresh Parmigiano-Reggiano cheese
• 1 teaspoon chopped fresh thyme

Equipment Needed

While this recipe is quite straightforward, having the right tools will ensure a smoother experience and a beautiful final product.

• Baking sheet
• Large nonstick skillet
• Small bowl
• Measuring spoons and cups
• Whisk or fork
• Spatula

Instructions

The beauty of this open-faced sandwich lies in its simplicity and the careful layering of flavors and textures. Follow these steps to achieve a delightful brunch or light meal.

1. Preheat the Broiler: Begin by preheating your oven’s broiler. This intense, direct heat is perfect for toasting the bread quickly and evenly, giving it a delightful crispness. Position an oven rack about 6 inches from the heat source.

2. Toast the Bread: Place the 4 slices of sub rolls or rye bread onto a baking sheet. Coat both sides of the bread generously with cooking spray. Carefully place the baking sheet under the preheated broiler. Broil for 2 minutes on each side, or until the bread is lightly toasted. Keep a close eye on it, as broilers can vary in intensity and bread can go from perfectly toasted to burnt in a flash. This initial toasting provides a sturdy base for our toppings.

3. Prepare the Arugula Salad: While the bread is toasting, prepare the peppery arugula component. In a small bowl, combine the 2 cups of arugula, 2 teaspoons of extra-virgin olive oil, the fresh lemon juice, 1/8 teaspoon of salt (if using), and 1/4 teaspoon of fresh ground black pepper. Add the pinch of crushed red pepper flakes for a subtle warmth. Toss gently to coat the arugula leaves without bruising them. The lemon juice will slightly wilt the greens, making them more tender and vibrant.

4. Cook the Eggs: Heat the remaining 1 teaspoon of extra-virgin olive oil in a large nonstick skillet over medium heat. Once the oil is shimmering, carefully crack the 4 large eggs into the skillet. Try to crack them one at a time, allowing them a little space to cook.

5. Partial Cooking: Allow the eggs to cook for 2 minutes. You’ll notice the edges of the whites starting to set.

6. Complete Cooking: Now, cover the skillet with a lid. Cook for an additional 2 minutes, or until the whites are set but the yolks are still wonderfully runny. This covered cooking method creates a steamy environment that gently cooks the top of the egg white without overcooking the yolk.

7. Remove Eggs from Heat: Once the eggs have reached your desired doneness, remove the skillet from the heat.

8. Prepare the Ricotta Mixture: In a separate small bowl, combine the 3/4 cup of part-skim ricotta cheese with the 1/4 cup of grated fresh Parmigiano-Reggiano cheese and the 1 teaspoon of chopped fresh thyme. Add the remaining 1/4 teaspoon of salt (if using) and 1/4 teaspoon of fresh ground black pepper. Stir until just combined; you want the ricotta to remain creamy and not overworked.

9. Assemble the Sandwiches (Base): Arrange the toasted bread slices on your serving plates. Spread the ricotta mixture evenly over the bread slices. Ensure a good layer, covering most of the surface. The warmth from the toasted bread will slightly soften the ricotta, making it even more spreadable.

10. Assemble the Sandwiches (Toppings): Carefully divide the prepared arugula salad evenly over the ricotta on each bread slice. Then, using a spatula, gently place one cooked egg on top of the arugula on each sandwich.

11. Final Seasoning: For a final touch of seasoning and to enhance the visual appeal, sprinkle with the remaining 1/8 teaspoon of salt (if using) and the remaining 1/4 teaspoon of black pepper over the eggs and arugula.

Expert Tips & Tricks

• Perfectly Runny Yolks: The key to a fantastic fried egg for this sandwich is a beautifully runny yolk. To achieve this, cook the eggs on medium heat and cover the pan for the last couple of minutes. This traps steam, cooking the egg whites without solidifying the yolk. If you prefer a firmer yolk, simply cook for an extra minute or two.
• Arugula Preparation: Ensure your arugula is thoroughly spun dry. Excess water can make the salad dressing watery and also prevent the ricotta from adhering well to the bread. A salad spinner is your best friend here.
• Ricotta Texture: For an extra-creamy ricotta, you can whip it briefly with a whisk or a fork before mixing in the cheese and herbs. This incorporates a little air and makes it lighter.
• Bread Choice: While sub rolls and rye bread are excellent choices, don’t be afraid to experiment. Sourdough, a hearty whole wheat, or even a good quality ciabatta can work beautifully. The goal is a bread that can hold up to the toppings without becoming soggy.
• Make-Ahead Component: The ricotta mixture can be prepared a day in advance and stored in an airtight container in the refrigerator. Just give it a quick stir before spreading. The arugula salad is best dressed just before serving to maintain its freshness and vibrancy.

Serving & Storage Suggestions

These open-faced sandwiches are best enjoyed immediately after assembly while the eggs are still warm and the bread is crisp. They make a spectacular light lunch, a delightful brunch option, or even an elegant breakfast.

• Serving: Serve them on a platter for a casual gathering, or individually plate them for a more formal presentation. A sprinkle of microgreens or a few extra thyme leaves can add a final flourish.
• Storage: These sandwiches are not ideal for storing once assembled due to the fresh egg and dressed arugula. However, any leftover ricotta mixture can be kept in an airtight container in the refrigerator for up to 2 days. Leftover cooked eggs can be refrigerated and gently reheated, but they will lose some of their perfect texture. It’s best to prepare the components and assemble just before serving.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	367 kcal
Total Fat	15.4 g	23%
Saturated Fat	5.6 g	27%
Cholesterol	229.4 mg	76%
Sodium	895.8 mg	37%
Total Carbohydrate	36.9 g	12%
Dietary Fiber	2.2 g	8%
Sugars	0.9 g	3%
Protein	19.4 g	38%

Variations & Substitutions

The beauty of this recipe is its adaptability. Feel free to play with the ingredients to suit your taste and what you have on hand.

• Cheese Swap: If Parmigiano-Reggiano isn’t your favorite, a sharp Pecorino Romano or even a good quality grated Gruyère would also be delicious. For a creamier, milder cheese, consider incorporating some fresh mozzarella pearls into the ricotta mixture.
• Herb Variations: Other fresh herbs that pair wonderfully with ricotta and eggs include chives, parsley, or a hint of basil.
• Vegetable Additions: For added color and nutrients, consider adding a few slivers of sun-dried tomatoes, thinly sliced radishes, or even a scattering of toasted pine nuts for a delightful crunch.
• Spicy Kick: If you love heat, increase the crushed red pepper flakes or add a drizzle of your favorite hot sauce before serving.
• Gluten-Free Option: Use your favorite gluten-free bread or large portobello mushroom caps (roasted until tender) as a base for a gluten-free version.

FAQs

Q: Can I make the ricotta mixture ahead of time?
A: Yes, the ricotta mixture can be prepared a day in advance and stored in the refrigerator. Give it a good stir before spreading it on the toast.

Q: How can I ensure the egg yolks stay runny?
A: Cooking the eggs on medium heat and covering the pan for the last two minutes of cooking helps to set the whites without overcooking the yolks.

Q: What kind of bread is best for this recipe?
A: Hearty breads like sub rolls or rye bread are excellent as they provide a sturdy base. Sourdough or whole wheat also work well.

Q: Can I add other vegetables to the arugula salad?
A: Absolutely! Thinly sliced radishes, cherry tomatoes, or even some finely chopped bell peppers can be nice additions.

Q: Is it possible to make this recipe vegan?
A: This particular recipe relies heavily on ricotta and eggs, making a direct vegan substitution challenging without significant recipe alteration. However, you could explore vegan ricotta alternatives and plant-based egg substitutes if aiming for a vegan version.

Final Thoughts

This open-faced sandwich with ricotta, arugula, and a fried egg is more than just a meal; it’s an experience. It’s a testament to how simple ingredients, treated with respect and a touch of creativity, can elevate everyday dining. The creamy ricotta, the bright, peppery arugula, the rich, satisfying egg, all harmonizing on perfectly toasted bread – it’s a combination that delights the senses and nourishes the soul. I encourage you to try this recipe, to savor each bite, and perhaps even to make it your own by adding your personal touches. It’s the kind of dish that brings a smile to your face, whether you’re enjoying it for a leisurely brunch or a quick, satisfying lunch. Happy cooking!