I just wanted to post a little update on my tomato sandwich from the weekend. What in one form was the perfect summer lunch has suddenly turned into a mouth-wateringly delicious summer dinner. I can say no more. If you make the tomato sandwich, PROMISE ME you’ll make this with the leftovers. It’s basically a griddled version of this sandwich with goat cheese inside (feta or mozzarella would be lovely) and a fried egg on top. The cool tomatoes, the melty cheese, the bright herbs, the gooey yolk… What else can I even say about it?
1 heirloom tomato sandwich
2 tablespoons crumbled goat cheese
Assemble your tomato sandwich, but sprinkle the crumbled goat cheese on top the tomatoes. With the leftover herb mayo, spread a thin layer on the outside of both sides of the bread. Cook sandwich in a nonstick skillet on medium for 3-5 minutes per side, or until golden brown. Once both sides are crispy, transfer to a plate and wipe out pan with a dry paper towel. Spray your pan with a bit of cooking spray and cook your egg over-easy. Top your sandwich with an egg, and eat the entire stack with a knife and fork.
A delicious variation: substitute the mayo with 1/4 cup of softened unsalted butter to make herb butter, which griddles up golden and beautiful.