EGG, RICOTTA AND CAPONATA SUBS

Egg, Ricotta and Caponata Subs image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 610, Fat 34 grams, SaturatedFat 10 grams, Cholesterol 396 milligrams, Sodium 1276 milligrams, Carbohydrate 48 grams, Fiber 4 grams, Protein 26 grams, Sugar 9 grams