Seeing as I still don’t have a kitchen, I am eating a lot of things that don’t require much attention. Raw foods? Yes. Bread? You bet. Sandwiches have become part of the almost daily menu around here, and I can’t say that I am too torn up about it. I love a good sandwich.
Tomatoes are kind of old news this time of year as we move on to root veggies and squashes, but you must realize that I have been waiting for good tomatoes to arrive in cool-weather Copenhagen since I got back from North America. Tomatoes are at their height in late September/early October instead of July, which means that tomato-lovers can enjoy the fabulous fruit well into the fall. This sandwich has been in heavy rotation for the last few weeks because we are finally getting some decent-tasting heirloom varieties in the markets now.
I clearly remember the day when I realized that there was a world of tomatoes much larger than the grocery-store one in which I grew up. I saw a tomato that wasn’t red; it was yellow, in fact. With a delightful, sugar-sweet tang and almost creamy texture. Finding tomatoes in nearly every color of the rainbow may require a venture to a farmers’ market or natural food shop, but it’s worth it.
For this sandwich, I liked the idea of slicing the tomatoes into rounds and making a stoplight pattern (just for fun), but you can, of course, use any variety of tomato you find that look’s delicious. The contrast of the sweet tomatoes with the tangy herb-y cheese is amazing. You can purchase affordable chévre at most grocery stores now, and it’s as simple as adding a handful of herbs to elevate ho-hum cheese into something totally elegant. I would recommend doubling this recipe if you are serving more than 2 or 3 people (also because you will want to eat most of it in one sitting – trust me). No basil or chives? Any fresh herb works: tarragon, rosemary, oregano, thyme.
Stoplight Tomato Sandwich with Herbed Goat Cheese
4 slices whole-grain bread
1 clove garlic
3 heirloom tomatoes, sliced thick
Herbed goat cheese (recipe follows)
Extra-virgin olive oil
Flaky sea salt and freshly ground black pepper
Herbs, for garnish (optional)
1. Toast bread until golden and crusty. Halve garlic clove and rub the cut side on top side of each toast.
2. Spread toast with herbed goat cheese and layer tomatoes. Drizzle with oil and season with salt and pepper. Garnish with herbs, if using.
Herbed Goat Cheese
3 oz (80 g) chévre (soft goat cheese)
Zest of 1 organic lemon
1 tablespoon minced chives
1 tablespoon minced basil
Coarse salt and freshly ground black pepper (or red pepper flakes)
Combine ingredients in a bowl and stir. Season to taste. Store leftovers in the fridge.
ps – I finally got a phone that can actually take photos, so I am on Instagram now. My username is mynewroots.