Name: Italian Tomato Hoagie
Yield: 4 Servings
Ingredients: 3 tablespoons olive oil; 3 tablespoons vegetable oil; 2 tablespoons red wine vinegar; 2 tablespoons white wine vinegar; 1 teaspoon ground fennel seeds; ½ teaspoon English mustard powder; ¼ teaspoon dried basil; ¼ teaspoon dried oregano; Kosher salt and freshly ground black pepper; ¾ cup fresh ricotta; 2 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 1 cup shredded romaine or iceberg lettuce; 1 cup fresh basil leaves; 2 tablespoons fresh oregano leaves; 3–4 large heirloom or beefsteak tomatoes, thinly sliced; 4 soft rolls, split, lightly toasted; Bread-and-butter pickles and thinly sliced red onion, for serving

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Peden & Munk

There’s nothing wrong with a regular tomato-and-mayo sandwich, but this shredded lettuce and Italian vinaigrette masterpiece is worthy too.

Recipe notes