Toasted artisan rolls split and filled with creamy ricotta and bright tomato make a satisfying weeknight supper that feels like more than the sum of its parts. These rolls are rich enough to carry a simple topping, so you stay in the kitchen barely long enough to heat them through.

Serves 2. 15 minutes, 10 at the stove.

About 200 calories a serving, 10 g protein, 14 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm the four rolls in a 400°F (200°C) oven for 5 minutes while you work on the filling. They should feel warm and their crust should crisp slightly.5 min
2. Stir the 8 ounces ricotta with a pinch of salt and a grinding of pepper until loosened and creamy. Dice the 2 tomatoes into half-inch pieces and toss with a small pinch of salt in a small bowl.
3. Split the warm rolls in half lengthwise. Divide the whipped ricotta between the four roll halves, spreading it across the cut face of each.
4. Top each roll with a spoonful of the diced tomato, letting excess liquid drain back into the bowl first. Serve at once.

Note Swap fresh mozzarella for ricotta if you prefer. Leftover ricotta keeps covered for three days; extra tomato can dress a simple salad tomorrow. Serve with a green salad or a cold glass of white wine to round out the meal.