I know, I know. The title for this post is waaaaay too long. The sad truth is, this is the shortened version. I also wanted to include “with herbs and balsamic glaze” in the title, but that seemed a bit overboard, even for me.
It’s not that this sandwich is complicated. In fact, it’s actually super simple. It’s a quick weeknight dish that incorporates some of the best summer market flavors.
It’s actually because this sandwich is so simple that I had such trouble naming it. You see, there’s really only a few key ingredients here, but each one adds just the right sumpin’ sumpin’ to the final sandwich.
This sandwich simply wouldn’t be the same without the goat cheese. It adds creaminess and a subtle tang.
It’d be rather one-dimensional without the herbs. They add a pop of flavor and just the right amount of color.
And the Parmesan crisps? They were a stroke of genius on the Mr.’s part. (Leave it to him to figure out how to make Parmesan cheese even more amazing). The crisps give each bite an unexpected savory crunch.
And of course you can’t forget those juicy red tomatos! They’re the heart and soul of this sandwich. A trip through the oven transforms them into rich, meaty, sweet delights.
This sandwich truly has it all. It’s a little sweet, a little salty, a little tangy, a little creamy, a little chewy, a little crisp. Yes, I just used up all my food adjectives for the rest of the year. Now can you see why I had such trouble with the title? At any rate, this sandwich will satisfy a summer craving in a second.
Because this sandwich is so simple, opt for the highest quality ingredients. Our garden tomatos aren’t ready yet, but I was able to snag a few from Green Bean Delivery, our local food delivery network, and they were fantastic. Buy quality goat cheese, get your hands on some fresh herbs, and find a loaf of crusty bread that you really love. Go home and make yourself a sandwich. While you’re at it, why not spread the joy around and make someone else a sandwich too? They’ll thank you, I promise.
Open Face Roasted Tomato and Goat Cheese Sandwiches with Parmesan Crisps
- 6 small slices or 2 large slices crusty bread (We used our favorite cheesy semolina)
- 3 Tablespoons butter
- 3 slicer tomatoes
- 2 Tablespoons olive oil
- 2 teaspoons minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pinches sugar
- 2 oz. goat cheese
- 2 Tablespoons chopped fresh herbs (we used basil, parsley, and rosemary)
- 1/4 cup parmesan cheese
- 3 Tablespoons balsamic vinegar reduction or balsamic glaze
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil. Slice the tomatoes about a ¼ in thick and spread them out on the baking sheet. In a small bowl, whisk together olive oil, garlic, salt, pepper, and sugar. Pour mixture evenly over tomatoes. Bake in the preheated oven for 20-25 minutes or until tomatoes are slightly shrunk and softened.
- Meanwhile, heat a skillet over medium high heat. Melt butter in a microwave safe container. Brush both sides of the bread slices with butter. Place slices in the skillet and grill until evenly browned. Flip bread and continue to grill until both sides are browned. Remove bread to a plate.
- Add ¼ cup parmesan cheese to the hot skillet. Grill until cheese is crispy and browned on both sides, flipping halfway through. Remove to a plate and break into pieces.
- To assemble, divide bread slices among two plates. Smear one side of the bread with goat cheese. Top with 2-3 slices roasted tomatoes. Sprinkle with assorted herbs. Drizzle evenly with balsamic vinegar reduction. Top with parmesan crisps. Serve immediately.
Recipe by Neighborfood