Another Tomato Sandwich

September 22, 2022

Until a couple years ago, the thought of a tomato-mayo sandwich was truly unappetizing. But I've done a 180 and now by late summer, I can't get enough of a slice of an heirloom tomato on top of buttered and mayo-ed, toasted bread (topped with everything bagel seasoning, of course). 
It's still tomato season, right? Here's a tomato sandwich variation that was love at first bite for me. I came across it on the Cook's Illustrated instagram and it's is pretty simple to make but it does involve using heat (the recipe says to broil but I sautéed the tomatoes til they burst) so put this in the category of super-yummy-but-not-an-instant-meal. 
Open-Faced Cherry Tomato Ricotta Sandwich adapted from Cook's Illustrated, serves 4
4 tsp whole grain mustard
2 tsp honey
1 tsp miso
1/4 tsp pepper
2 tsp marjoram or fresh oregano, chopped
1 tbs olive oil 
10 oz cherry tomatoes
4 slices of bread
8 oz ricotta cheese
1. In a medium bowl, whisk mustard, honey, miso, pepper and marjoram together until well mixed. 
2. Over medium heat, heat olive oil in a pan. Then add cherry tomatoes and cook for 7-8 minutes or until they have burst. 
3. Place cooked tomatoes in the bowl with the mustard sauce and stir until tomatoes are well coated. 
4. Toast bread and spread ricotta onto bread. Then top with tomato/mustard mixture. 
5. Enjoy! 

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