>> Sara: THANK YOU.

WHO DOESN'T LIKE A GOOD SANDWICH ON GREAT BREAD?

AND I'M NOT TALKING ABOUT YOUR PEDESTRIAN PEANUT BUTTER AND JELLY.

THE KIND OF SANDWICH I PROPOSE IS WORTHY OF ENTREE STATUS-- HARDY ENOUGH TO STICK TO YOUR RIBS AND SO EASY TO MAKE.

LIKE MY FRIED CATFISH BLTs-- A SOUPED-UP VERSION OF AN OLD CLASSIC WITH THE ADDITION OF FISH AND A FRESH TAKE ON MAYO.

OR TENDER PULLED CHICKEN BARBECUE ON HOMEMADE BEER BREAD WITH HOMEMADE PICKLES.

AND FINALLY, RICOTTA CHEESE-- YES, I'M GONNA SHOW YOU HOW TO MAKE IT--WITH REAL VEGETABLES ON WHOLE GRAIN BREAD.

[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: HI.

I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

YOU KNOW, THE BLT IS A LOVELY CLASSIC SANDWICH.

MY HUSBAND CONSIDERS, HOWEVER, AN HEIR OF SANDWICH.

I THINK IT'S DELICIOUS.

I LOVE THE COMBO.

BUT IN ORDER TO GET THE HUSBAND TO EAT IT AND CONSIDER IT DINNER, I HAD TO ADD SOMETHING SIGNIFICANTLY LARGE TO IT, AND THAT IS CATFISH.

SO I'M GONNA START WITH THE TOMATO PART, AND WE'RE USING PLUM TOMATOES, AKA ROMA TOMATOES.

BUT THE REASON I LIKE THESE SO MUCH IS BECAUSE THEY'VE GOT A HIGHER RATIO OF SUBSTANTIAL TOMATO TO SEEDS AND PULP.

SO WE'RE GONNA SLICE THEM AND SALT THEM.

I ALMOST ALWAYS SALT MY TOMATOES, WHATEVER I'M DOING WITH THEM, BECAUSE YOU WANT TO GET RID OF THE EXCESS WATER THAT'S IN THERE, A., AND B., BECAUSE YOU WANT TO CONCENTRATE THE TOMATO FLAVOR.

WHEN YOU SALT THEM AND DRAIN THEM--WE'RE GONNA DO IT ABOUT FOR 10, 15 MINUTES-- THEY GET MORE TOMATOEY.

WE USE KOSHER SALT.

I'M GONNA PUT THEM ON A RACK AND DRAIN THEM.

I'LL DO THIS VERY QUICKLY.

OKAY, SO OUR TOMATOES ARE DRAINING.

I'M GONNA GO CHECK MY BACON.

NOW, I'M COOKING MY BACON MY FAVORITE WAY, WHICH IS IN THE OVEN.

WHAT I DO IS, I TAKE THE BACON, I PUT IT ON A RACK-- I'VE GOT EIGHT SLICES HERE-- AND THEN I PUT THE RACK ON TOP OF THE SHEET PAN.

AND WHAT'S SO TERRIFIC ABOUT THIS METHOD--I GIVE IT ABOUT 12 TO 15 MINUTES-- AND WHAT'S SO TERRIFIC ABOUT THIS METHOD IS THAT YOU NOTICE HOW FLAT THE BACON IS.

AND THIS WAY YOU DON'T HAVE FAT SPUTTERING ALL OVER THE STOVE.

SO NOW WE'RE GONNA WORK ON THE BASIL MAYONNAISE.

I'VE GOT TO GO GET MY FRESH BASIL OUT OF THE GARDEN.

THERE WE GO.

I LOVE FRESH BASIL.

SO I'M GONNA NEED ABOUT 1/4 OF A CUP, AND I'M GONNA DO SOMETHING I NEVER DO WITH BASIL-- I'M GOING TO ABUSE IT.

IT NEEDS TO BE BRUISED.

USUALLY WHEN I'M TALKING ABOUT HERBS, WE SAY, ONLY HIT THEM ONCE WITH A VERY SHARP KNIFE, 'CAUSE YOU DON'T WANT THEM TO GET WET AND BRUISED.

IN THIS CASE, I WANT THEM TO GET BRUISED.

YOU'RE GONNA SEE THAT THIS MAYONNAISE IS GONNA TURN BRIGHT GREEN AND REALLY PICK UP THE FLAVOR OF THE BASIL.

OKAY, THAT'S MORE THAN 1/4 OF A CUP, BUT WHO WILL KNOW THE DIFFERENCE?

I JUST LOVE BASIL.

PUT THE EXCESS OVER HERE.

LEMON RIND.

LEMON RIND IS ONE OF MY FAVORITE INGREDIENTS.

IT'S VERY IMPORTANT ONLY TO GO RIGHT DOWN TO THE WHITE PART, MEANING DON'T GO THROUGH THE WHITE PART.

GET THE YELLOW.

'CAUSE THE WHITE PART, THIS PART RIGHT HERE, IS BITTER, VERY BITTER, AND WE DON'T WANT BITTER.

WE NEED ABOUT 1/2 A TEASPOON.

AND WHY I USE LEMON RIND IS, SOMETIMES YOU DON'T WANT TO ADD THE JUICE, 'CAUSE YOU DON'T NEED THE EXTRA LIQUID.

YOU JUST WANT THE ESSENCE OF THE FLAVOR, AND THE RIND IS GREAT.

NOW, 3/4 OF A CUP OF MAYONNAISE.

YOU CAN USE THE LOW-FAT, HOWEVER DO NOT USE THE NO-FAT.

THAT'S A NO-NO.

'CAUSE NO-FAT HAS NO FLAVOR.

OKAY, PINCH OF SALT AND PEPPER.

I'M GONNA BLEND THIS BASIL MAYONNAISE UNTIL IT'S LIGHT GREEN, WHICH WILL TAKE ABOUT FIVE MINUTES WITH A LOT OF SCRAPING DOWN.

SO JUST BE PATIENT.

[blender buzzing] I CAN SEE THAT IT'S DONE BECAUSE IT'S BRIGHT GREEN, AS PROMISED.

LOOK AT THAT COLOR.

AND THE FLAVOR IS EVERY BIT AS INTENSE AS THAT COLOR.

SO WE GOT OUR BASIL MAYONNAISE.

NOW I'VE GOT TO GET MY BREAD CRUMBS READY FOR THE CATFISH.

WE'RE GONNA MAKE HOMEMADE FRESH BREAD CRUMBS.

VERY EASY.

YOU JUST TAKE HOMEMADE STYLE WHITE BREAD.

WE NEED FOUR SLICES FOR THIS.

WE'RE LOOKING FOR ABOUT TWO CUPS.

ONE SLICE OF BREAD EQUALS 1/2 A CUP.

YOU CAN DO THIS IN A FOOD PROCESSOR, OR YOU CAN DO IT IN A BLENDER.

IT IS NOT ROCKET SCIENCE.

BUT IT'S JUST, YOU MAKE THEM WHEN YOU NEED THEM, YOU KNOW?

ALL RIGHT, LET'S SEE.

YEAH.

GONNA PUT THIS INTO A PIE PLATE LINED WITH SOME PARCHMENT.

I'M GONNA GET A 1/4 CUP OF FLOUR OR A 1/3 CUP-- DOESN'T REALLY MATTER-- AND THIS IS GONNA BE OUR FIRST LINE OF GLUE THAT'S GONNA STICK THE CRUMBS ONTO THE FISH.

I'M BEATING ONE LARGE EGG HERE WITH JUST A TINY BIT OF WATER TO MAKE AN EGG WASH.

I'M GONNA HEAT UP SOME OLIVE OIL HERE, 2 TABLESPOONS.

NOW, CATFISH IS A FISH THAT'S BEEN AROUND FOREVER.

IT'S A BOTTOM FEEDER.

BUT IT'S PRETTY TOUGH-- TOUGH COOKIE.

MOSTLY WHAT YOU BUY IS FARMED.

I MEAN, THAT'S WHAT YOU BUY AND YOU WANT TO BUY.

IT'S FARMED.

AND ACTUALLY ACCORDING TO THE SEAFOOD WEBSITES THAT TELL YOU ABOUT GOOD SUSTAINABLE FISH, THIS IS AN EXCELLENT CHOICE.

I'M GONNA SEASON THE FISH BEFORE I BREAD IT.

A LITTLE SALT AND PEPPER.

I'M GONNA DIP THE FISH IN FLOUR, THEN THE EGG WASH, THEN THE BREAD CRUMBS, AND THEN FINALLY IT GOES RIGHT INTO THE PAN.

IT'S GONNA TAKE A COUPLE OF MINUTES A SIDE, AND THE WAY WE KNOW IT'S DONE IS, WE'LL BE ABLE TO STICK A KNIFE RIGHT THROUGH IT, AND THE KNIFE WILL GO THROUGH EASILY.

AND OF COURSE IT WILL BE GOLDEN AND DELICIOUS-LOOKING.

I'VE GOT TO PAT MY TOMATOES DRY DOWN HERE.

AND WE PAT THEM DRY JUST SO THEY'RE NOT WET IN THE SANDWICH.

TAKE A LOOK AT MY FISH AND TURN IT.

WHEN YOU'RE FLIPPING SOMETHING IN A PAN THAT HAS A FAIR AMOUNT OF OIL, TIP IT LIKE THIS SO THE OIL GOES DOWN TO THE OTHER SIDE OF THE PAN, SO THAT WHEN YOU FLIP THE FISH, THERE'S NO OIL UNDERNEATH IT, AND YOU WILL NOT END UP WEARING IT.

NOW I'M GONNA GET MY BACON.

THE BLT ACTUALLY HAS ITS ORIGINS--IT'S VAGUELY RELATED TO THE CLUB SANDWICH.

AND PERHAPS IT HAS SOME ASSOCIATION WITH THE ENGLISH TEA SANDWICH.

ALTHOUGH IT'S FAR LESS DELICATE THAN THE ENGLISH TEA SANDWICH.

OKAY.

I HAVE ALL MY PARTS.

SO WE'RE GONNA START BY PUTTING BASIL-- THE BASIL MAYONNAISE-- ON BOTH SIDES OF THE BREAD.

OUR ROMAINE.

I'LL DO THREE TOMATOES.

TWO SLICES OF BACON.

OKAY, WE'RE READY.

I'M GONNA CUT OFF THE LITTLE END PIECE AND TAKE THE MEATY PART.

WOW.

YIKES.

I'M NOT QUITE SURE I CAN CUT THIS IN HALF.

AS A MATTER OF FACT, I DON'T THINK I'M EVEN GONNA TRY.

WE'RE JUST GONNA SAY YOU HAVE TO EAT THIS LIKE THIS BECAUSE IT'S SO SUBSTANTIAL.

AND SOME WONDERFUL VEGETABLE CHIPS.

THERE YOU HAVE IT.

FRIED CATFISH BLTs: A FRESH TAKE ON AN OLD FAVORITE THAT'S PRETTY DARN GOOD, IF I DO SAY SO MYSELF.

I'M GONNA MAKE MY OWN VERSION OF A BARBECUED PULLED MEAT SANDWICH, ONLY I'M GONNA USE CHICKEN.

LET'S START WITH THE BREAD.

SO WE'RE NOT USING ANY OLD BREAD.

WE'RE USING HOMEMADE BEER BREAD.

AND THIS RECIPE ACTUALLY COMES FROM A VIEWER.

HER NAME IS DEBBIE BICKFORD.

AND SHE SENT IN THIS RECIPE FOR BEER BREAD, AND UNTIL SHE SENT IT TO ME, I HAD NO IDEA HOW ENORMOUSLY POPULAR IT WAS AROUND THE COUNTRY.

APPARENTLY EVERYBODY MAKES BEER BREAD EXCEPT ME.

WE START WITH A STICK OF BUTTER, WE PUT IT INTO--THIS IS WHAT WE'RE GONNA BAKE THE BREAD IN, IS THIS KIND OF CASSEROLE.

POP IT IN THE 350 OVEN WHILE YOU'RE HEATING IT, PREHEATING IT.

AND THE BUTTER WILL MELT.

THEN WE'RE GONNA PUT THE BREAD TOGETHER OVER HERE.

SO WE HAVE THREE CUPS OF ALL-PURPOSE FLOUR.

IF YOU WANTED TO, INSTEAD OF ALL-PURPOSE FLOUR, ALL THREE CUPS, YOU COULD DO HALF WHOLE WHEAT OR HALF WHITE WHOLE WHEAT, WHICH IS A GREAT THING TO DO, AND ESPECIALLY THE WHITE.

THE KIDS DON'T KNOW THAT YOU'RE GIVING THEM SOMETHING HEALTHY.

OR YOU COULD ALSO SUBSTITUTE HALF THE FLOUR WITH CORNMEAL.

I'M SHAKING THIS IN SO WE'RE MEASURING IT LOOSELY.

I DON'T THINK ANYBODY SHOULD STICK THEIR MEASURING CUP IN THERE AND JUST PACK IT IN, AND YOU'RE GETTING MORE FLOUR THAN YOU NEED.

THIS IS HOW I ALWAYS MEASURE.

3 TABLESPOONS OF SUGAR.

1 TABLESPOON OF BAKING POWDER.

AND A TEASPOON OF TABLE SALT.

AND WE'RE USING TABLE SALT.

I LIKE TO US THAT IN BREADS AND BAKING BECAUSE IT DISSOLVES MUCH BETTER THAN KOSHER SALT.

NOW, WE'RE JUST GONNA STIR IT UP.

AND I'M GONNA GRAB MY BEER.

NOW, WHAT'S INTERESTING ABOUT THE BEER IN THIS RECIPE IS, IT ACTS AS A LEAVENER.

IT'S SORT OF LIKE BAKING SODA.

IT'S GOT ALL THAT CARBONATION.

BUT IT ALSO PROVIDES FLAVOR.

PICK A BEER THAT YOU LIKE THE TASTE OF SO YOU THAT YOU CAN TASTE THE BEER OF YOUR FAVORITE BEER RIGHT IN THE BREAD.

ONE 12-OUNCHE BOTTLE GOES IN.

ISN'T THIS FUN?

IT'S SO DIFFERENT.

IT'S SORT OF LUMPY AND THICK, AS YOU CAN SEE.

DON'T DESPAIR.

IT COMES OUT LUMPY.

SO LET ME GO CHECK ON MY BUTTER.

OH, YEAH, IT'S MELTED.

I'M GONNA POUR OFF 6 TABLESPOONS OF BUTTER AND SAVE THE OTHER 2 TO COAT THE PAN.

OKAY, SO NOW THE BATTER GOES INTO THE PAN.

AND IT'S REALLY THICK.

GONNA DO OUR BEST TO SMOOSH IT OUT.

YOU SEE, IT SLITHERS AROUND 'CAUSE OF THE BUTTER.

OKAY, NOW WE'RE GONNA POUR-- SORRY, IT'S NOT LOW-CAL.

YOU COULD USE SOME NICE LEAN COUNTRY BREAD IF YOU WANTED TO.

POUR THE REMAINING BUTTER THAT YOU SAVE BACK.

THERE YOU GO.

I'M GONNA POP IT IN THE OVEN AT 350 DEGREES FOR 20 TO 25 MINUTES.

IT LOOKS, LIKE, TERRIBLE, DOESN'T IT?

DON'T WORRY.

IT'S GONNA BE WONDERFUL IN THE END.

NOW IT'S TIME TO MAKE SOME PICKLES.

SO THE CHEAT FOR THE BREAD IS, USE STORE-BOUGHT BREAD.

I'M GONNA COME DOWN AND MAKE SOME HOMEMADE PICKLES, BUT THE CHEAT FOR THE PICKLES WOULD BE, BUY THE PICKLES.

BUT I LOVE--I'M NOT A PICKLER.

I DON'T DO THAT.

BUT A QUICK PICKLE, MEANING ONE YOU MAKE AND YOU EAT THAT DAY OR SEVERAL DAYS LATER, THAT'S JUST FINE WITH ME.

WE'RE USING THE ENGLISH CUCUMBER.

THEY SAY IT'S SEEDLESS, WHICH IS A JOKE.

WE ALL KNOW IT HAS SEEDS, BUT IT DOES HAVE SEEDS THAT ARE EDIBLE.

THEY'RE SO TENDER.

AND MOST OF ALL IT HAS A VERY THIN SKIN AND A VERY SWEET, LOVELY FLAVOR.

NOW, I'M USING THIS SLICING DEVICE.

IT'S A HANDHELD MANDOLIN.

BE VERY CAREFUL WHEN YOU GET DOWN TOWARDS THE BLADE.

USE THE PROTECTOR, OR I JUST USE A TOWEL SOMETIMES.

SO WE NEED ABOUT A CUP AND 1/3.

OKAY, SO LET'S SAY WE HAVE ABOUT A CUP AND 1/3 IN THERE.

WE'RE GONNA TAKE SOME FRESH DILL.

DILL'S PERFECT WITH CUCUMBERS.

KEEP YOUR DILL, IF YOU CAN, EVEN IN THE FRIDGE IN SOME WATER WITH THE STEMS DOWN, 'CAUSE IT REALLY WILTS.

DILL IS ONE OF THOSE ONES THAT JUST GOES, "UH," ALMOST IMMEDIATELY, AS SOON AS IT'S PICKED.

WE ONLY NEED A TABLESPOON.

I'VE GOT A LITTLE MORE THAN I NEED HERE.

TO ME IT SORT OF TASTES LIKE GRASS WITH ATTITUDE.

YOU KNOW, IT'S SORT OF GRASSY.

ALL RIGHT, TWO TABLESPOONS OF CIDER VINEGAR.

AND WE PUT A LITTLE BIT OF SUGAR IN ONE SECOND.

OF COURSE A HEFTY PINCH OF SALT.

PICKLES, YOU KNOW, ARE A LITTLE SALTY.

1 1/2 TEASPOONS OF SUGAR.

I'M NOT A HUGE FAN OF SUGAR IN EVERYTHING, BUT WHEN YOU'RE MAKING A PICKLE THAT HAS THE ACID IN THERE, YOU REALLY NEED THE SUGAR TO COUNTERBALANCE IT.

NEED TO ADD A LITTLE PEPPER TOO.

NOW, THESE PICKLES ARE READY TO GO.

I'M GONNA ADD CHICKEN THAT I SHREDDED FROM A ROTISSERIE CHICKEN TO MY HOMEMADE BARBECUE SAUCE.

YOU CAN USE STORE-BOUGHT.

THAT'S ANOTHER CHEAT.

YOU COULD REALLY MAKE ALMOST NOTHING HERE IF YOU WANTED TO, BUT IT'S FUN TO MAKE PART OF IT.

I JUST WANT TO GET THIS NICE-- YOU KNOW HOW A PULLED PO SANDWICH IS ALWAYS REALLY GOOPY AND SLOPPY, SO I'M GONNA JUST MAKE SURE WE HAVE LOTS OF SAUCE IN HERE.

SO WHILE I'M HEATING UP THE CHICKEN, I'M GONNA MAKE MYSELF SOME HOMEMADE GINGER ALE.

I'VE GOT MY HOMEMADE GINGER SYRUP.

ALL IL DID WAS TAKE SOME FRESH GINGER, CHOPPED IT UP, ADD IT WITH A LITTLE SUGAR AND WATER, AND SIMMERED IT TILL IT LOOKED LIKE THIS.

YOU CAN MAKE A JAR OF THIS AND JUST KEEP IT IN THE FRIDGE AND USE IT ALL WEEK LONG.

OKAY, TIME FOR SODA.

LET'S MAKE SOME.

I LOVE SODA.

I LOVE IT ALL YEAR ROUND, BUT IT'S ESPECIALLY WONDERFUL IN THE SUMMERTIME.

YOU KNOW, IT'S JUST THE PERFECT DRINK.

[soda maker buzzing] OKAY.

[soda maker hisses] TOP IT OFF.

AND THEN THIS WAS FILTERED WATER, SO IT'S JUST GONNA BE SO DELICIOUS.

OH, OKAY.

MM.

LET'S ASSEMBLE THE SANDWICH.

I'M GONNA START WITH THE BREAD.

MAKE MYSELF THE PERFECT SANDWICH.

FIRST WE'RE GONNA PUT ON SOME OF OUR BARBECUE CHICKEN.

BE GENEROUS.

I MEAN, AFTER ALL, IT IS CHICKEN.

SOME OF OUR PICKLE.

OH, WOW.

THERE YOU GO.

AND I'VE GOT SOME COLESLAW TO SERVE WITH IT.

PUT SOME RIGHT ON THE PLATE.

YOU NOTICE WE DIDN'T DO A MAYONNAISE BASE.

WE KEPT IT NICE AND LIGHT.

MM.

ALL RIGHT.

MM.

HOMEMADE BEER BREAD REALLY TAKES THE SANDWICH OVER THE TOP, AND THOSE QUICK CUCUMBER PICKLES ADD A LITTLE CRUNCH TO MY SWEET PULLED CHICKEN BARBECUE SANDWICH.

>> ♪ YOU KNOW WHAT ♪ ♪ I'M LOOKING FOR ♪ ♪ AND IT'S COLD CHICKEN ♪ ♪ AND COLESLAW ♪ >> Sara: HOW ARE THE EGGPLANTS?

>> THEY'RE GREAT.

[indistinct conversation] >> Sara: THE STAR OF THE NEXT SANDWICH I'M MAKING, WHICH IS A GRILLED VEGETABLE SANDWICH WITH CHEESE, IS THE CHEESE, 'CAUSE IT'S HOMEMADE RICOTTA CHEESE.

THE FIRST TIME I EVER MADE IT WAS AT GOURMET MAGAZINE.

IT'S A RECIPE FROM THE MAGAZINE FROM THE CREATIVE DIRECTOR NAMED RICHARD FERRETTI.

HE MADE IT ALL THE TIME WITH HIS FAMILY.

AND IT'S A COMPLETE MAGIC TRICK, AND IT'S SO RIDICULOUSLY SIMPLE.

BUT LET'S START WITH THE VEGETABLES FIRST.

I'M GRILLING THEM.

YOU COULD ROAST THEM.

JUST GET THE OVEN AT 400 DEGREES AND THROW THEM IN, BRUSHED WITH A LITTLE OLIVE OIL, SALT AND PEPPER LIKE I'M DOING HERE FOR THE GRILL.

WHAT YOU WANT TO DO IS JUST COOK THEM SO THAT ALL THE NATURAL SUGARS COME OUT SO THEY CARAMELIZE.

AND THAT WILL HAPPEN EITHER ON THE GRILL OR IN THE OVEN.

I MEANWHILE HAVE ALSO PUT INTO THE OVEN A LITTLE PACKAGE OF GARLIC CLOVES.

I WANT TO ROAST THEM SO THEY GET NICE AND SWEET, AND WE'RE GONNA MASH THAT AND ADD THAT TO THE RICOTTA.

SO HERE GO MY TOMATOES.

[grill hissing] AND I'M GONNA JUST TAKE OFF THESE OTHER VEGETABLES.

I'VE GOT ZUCCHINI AND EGGPLANT AND TOMATOES.

YOU CAN USE WHATEVER VEGETABLES YOU CAN FIND THAT ARE IN SEASON THAT DAY.

THERE WE GO.

OKAY.

SO HERE'S WHAT GOES INTO THE CHEESE.

FOUR INGREDIENTS.

I'VE ALREADY GOT A QUART OF MILK IN THERE.

I'M NOW GONNA ADD 1/2 A CUP OF HEAVY CREAM.

A LITTLE BIT OF SALT, LIKE, A 1/4 TEASPOON, WOULD BE GOOD.

THAT'S KOSHER SALT.

NOW, WE'RE GONNA BRING THIS UP SOMEWHAT SLOWLY TO A FULL ROLLING BOIL.

STIR IT SO IT DOESN'T SCORCH ON THE BOTTOM, 'CAUSE THAT CAN HAPPEN WITH DAIRY PRODUCTS.

NOW, YOU MAY BE WONDERING, "WHY IS SHE USING SUCH A DEEP PAN FOR SO LITTLE LIQUID?"

IT'S BECAUSE WHEN THE MILK BOILS--I DON'T KNOW IF THIS HAS EVER HAPPENED FOR YOU-- IT COMES UP AND GOES OVER THE TOP.

WE DON'T WANT THAT TO HAPPEN.

I'VE GOT MY LEMONS DOWN HERE THAT I NUKED.

IT'S MY FAVORITE WAY TO GET THE JUICE OUT.

AND WE WANT ABOUT A TABLESPOON AND 1/2 OR 2 TABLESPOONS OF LEMON JUICE.

OUT OF THIS WHOLE RECIPE, WITH ALL THAT MILK AND ALL THAT CREAM, YOU ONLY END UP WITH ABOUT A CUP OF RICOTTA.

BUT, OH, BOY, IT IS THE BEST RICOTTA YOU WILL EVER TASTE.

AND YOU MADE IT.

OKAY, SO LET THAT COME UP TO A BOIL.

JUST HAVE TO BE PATIENT.

LET'S SEE HOW MY TOMATOES ARE DOING.

ALL RIGHT, AS SOON AS YOU START TO SEE IT COME UP, STIR IN THE LEMON JUICE.

AND TURN IT DOWN.

OKAY.

SEE WHAT HAPPENS?

LOOK AT THAT.

DOESN'T THAT LOOK AWFUL?

[laughs] BUT THAT'S WHAT YOU WANT IT TO LOOK LIKE.

YOU'RE SEEING THE CURDS.

NOW WE JUST LET IT SIMMER FOR A MINUTE, AND THEN WE'RE GONNA STRAIN IT.

IF YOU GET NO CURDS, ADD MORE LEMON JUICE.

I'VE SET UP A VERY DEEP BOWL HERE.

IT'S LINED WITH A STRAINER THAT'S LINED WITH SOME CHEESECLOTH.

YOU COULD CERTAINLY USE JUST A DAMPENED PAPER TOWEL IF YOU WANTED TO.

THAT WOULD BE FINE TOO.

AND WE'RE GONNA LET THIS DRAIN FOR ABOUT 10 OR 15 MINUTES.

THE LONGER YOU DRAIN IT, THE TIGHTER IT GETS, THE MORE STRUCTURE IT HAS.

IF YOU EAT IT RIGHT AWAY, IT'S VERY, VERY CREAMY AND SOFT.

RIGHT NOW YOU CAN SEE WHAT IT'S LIKE.

SEE, IT'S VERY, VERY SOFT.

I THINK I'M ONLY GONNA GIVE THIS, LIKE, FIVE MORE MINUTES 'CAUSE IT'S DRAINING SO QUICKLY.

LET ME GO GET MY GARLIC.

I'M GONNA MASH IT UP 'CAUSE I'M GONNA FLAVOR IT WITH A LITTLE MASHED GARLIC.

YOU COULD LEAVE THE GARLIC OUT, BUT I JUST THINK IT'S A NICE ADDITION.

AND WHEN YOU ROAST GARLIC LIKE THIS IN FOIL IN AN OVEN, IT JUST GETS SO WONDERFULLY-- WHOOPS, IT IS HOT-- SO WONDERFULLY CREAMY AND SORT OF SWEET.

IT'S NOT THAT INTENSE GARLIC, WHICH, YOU KNOW, SOME PEOPLE, IT'S JUST TOO MUCH.

JUST REALLY NICE.

JUST GONNA CUT IT IN HALF SO I CAN SQUEEZE IT OUT.

I COULD HAVE ROASTED IT AHEAD OF TIME AND COOLED IT OFF, WHICH WOULD HAVE ACTUALLY MADE MY LIFE MUCH EASIER THAN USING MY ASBESTOS FINGERS HERE.

SO I'M GONNA ADD THAT TO HERE, BUT BEFORE I DO, I JUST WANT TO PAUSE AND SHOW YOU-- LOOK AT ALL THAT LIQUID.

THERE'S SOME MORE STILL COMING OUT OF IT.

YOU CAN USE THAT LIQUID IN BAKING SORT OF WHERE YOU WOULD HAVE USED MILK.

YOU DON'T HAVE TO THROW IT OUT.

PLOP THIS RIGHT INTO THE BOWL WITH OUR GARLIC.

WOW.

THIS RICOTTA WILL KEEP IN THE FRIDGE FOR A COUPLE OF DAYS.

IT'S FRESH, SO EAT IT WHILE IT'S FRESH.

AND WE'RE READY TO ASSEMBLE OUR SANDWICH.

LIKE, FOR EACH SANDWICH WE'RE GONNA WANT ABOUT 1/4 CUP OF THIS, 'CAUSE THIS IS ABOUT A CUP.

BEAUTIFUL RUSTIC WHOLE-GRAIN BREAD.

VEGETABLES--I'M GONNA PUT A LITTLE BIT OF EVERYTHING.

THIS IS A VEGETABLE DAGWOOD.

WHY NOT?

OH, BOY.

WHOA.

AND TO GO WITH THIS, I'VE TOASTED OFF SOME KALE LEAVES SO THEY BECOME LIKE CHIPS.

YOU SEE THIS--SOME KALE LEAVES AND SOME PARSNIPS.

THESE ARE PARSNIPS THAT YOU JUST SLICE ON A MANDOLIN.

YOU CAN EVEN SLICE THEM WITH A PEELER.

THEN TOSS THEM WITH OLIVE OIL, SALT, AND PEPPER AND POP THEM IN THE OVEN.

I'M GONNA TAKE THIS OUTSIDE.

IT'S A BEAUTIFUL DAY.

A WELL-CONSTRUCTED SANDWICH IS A SATISFYING SOLUTION FOR A WONDERFUL WEEKNIGHT MEAL.

PUT ANY NUMBER OF HEALTHY INGREDIENTS BETWEEN TWO SLICES OF BREAD, AND DINNER IS SERVED.

I'M SARA MOULTON.

SEE YOU NEXT TIME FOR MORE OF SARA'S WEEKNIGHT MEALS.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE, VISIT US ON THE WEB AT: >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: Captioning by CaptionMax www.captionmax.com