The Ultimate Cheese and Tomato Sandwich Recipe
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Meike Peters of Eat in My Kitchen transforms a humble cheese and tomato sandwich into something spectacular.
Photo: Meike Peters
Grilled Tomato, Chèvre and Thyme Baguette Sandwich
Serves 2
Many summers ago, I spent a few wonderful weeks at the Côte d’Azur with my aunt, uncle, and cousins. We stayed at a beautiful house in the middle of the green hills around Grasse, a picturesque town which is also called the world’s capital of perfume. I often sat with the girls of the family, my aunt and two cousins, at the pool in the garden. It was a little French paradise with all kinds of flowers. Lavender, jasmine and roses turned this place into the most fragrant oasis. We had our girl chats, chilled, swam and ate, a perfect holiday!
I had our peaceful Grasse garden scene in mind when I came up with this sandwich. Imagine sitting on the fresh grass, feeling the warm morning air on your skin and the smell of a million flowers around you. You wear a summery dress and enjoy the quiet peace of the early hours of the day, which is only interrupted when you take a big bite of this crunchy grilled baguette sandwich topped with chèvre, cherry tomatoes, olives, garlic, thyme and pecorino. Doesn’t this sound just right?
1 rustic French baguette (around 25cm / 10″), cut in half
2 tablespoons olive oil
2 ½ ounces (70 grams) Chèvre (preferably Sainte-Maure de Touraine), very thinly sliced,
6 cherry tomatoes, cut in half
6 black olives, pitted
1 clove garlic, thinly sliced
Handful of fresh thyme leaves
2 generous tablespoons pecorino (or any other aromatic hard cheese), freshly grated
Black peppercorns, crushed in a mortar
Set the oven to 220°C / 430°F and line a baking sheet with parchment paper.
Place the bottom half of the baguette on the lined tray, brush the bread with 1 tablespoon of olive oil and spread the chèvre and then the tomatoes and olives on top. Sprinkle with the remaining olive oil, thyme, garlic, pepper, and pecorino. Bake in the oven for about 20 minutes or until the cheese is melted and the tomatoes are soft. You can also bake the top half of the baguette for the last few minutes. When it’s done, sprinkle with a little fresh thyme, season with salt (if necessary) and enjoy!
More sandwiches for summer:
The 'ultimate grilled cheese’ recipe with mustard and mustard greens
Light and satisfying smoked turkey and brie sandwich
Northern Spy’s kale and egg sandwich
What’s your favorite sandwich? Tell us below!
