Fava Bean and Shishito Pepper Sandwich
- Fava beans
- Olive oil
- Red onion
- Shishito peppers
- Lemon juice
- Toss 1/2 cup fava beans with 1 tablespoon olive oil, 1 teaspoon sumac, and 1/4 cup each red onion and mint. Remove the tops from 10 shishito peppers, then halve them; add to an oiled skillet over high heat and cook until blistered. Spread ricotta liberally over 4 slices grilled sourdough. Top with blistered shishitos and fava bean mixture. Finish with a squeeze of lemon juice, a drizzle of olive oil, and torn mint.
- Recipe created by Bryan Lee Weaver, executive chef at Butcher & Bee in Nashville