Tomato Tuesday: BGT Sandwich – Balsamic, Goat Cheese & Tomato (Roasted or Ripe)

BGT with Roasted Tomatoes

This tomato sandwich is my go-to lunch in the summer.  It’s fast, easy and healthy.  But let’s face it, June isn’t the peak of tomato season.  Even though you’re seeing tomatoes at the farmers market some of them aren’t really ready for prime-time.  What’s the one thing you can add to tomatoes to improve their taste? Heat. Heating also boost the nutritional value of this already good-for-you vegetable.If I was making this recipe in late July to August I’d just use sliced, raw tomatoes.  But I’m making this tomato sandwich in June so I boost up the flavor by roasting the tomato slices first.  Mmm, warm roasted tomatoes on creamy goat cheese. YUM!

BGT with Ripe Tomatoes

BGT Sandwich

1 Tablespoon Balsamic Vinegar

2 teaspoons Olive Oil

Softened Goat Cheese

1 Fresh, ripe tomato

Fresh basil leaves

2 Slices hearty wheat or multi-grain bread

Toast bread.

While toast is still warm, spread enough softened goat cheese to cover each piece of toast.  Make the goat cheese layer as thick or thin as you like, just make sure you cover the entire piece of bread with the cheese.

In a small bowl combine balsamic vinegar and olive oil, whisk together.  Using a spoon dribble vinegar-oil mixture over goat cheese, then, using the spoon, smear the vinegar-oil mixture into the cheese so is “trapped” within the goat cheese and won’t run out the sides of the sandwich.

Chiffonade the basil leaves, sprinkle basil ribbons over goat cheese, as much as you like.

Slice tomato in 1/4” to 1/2” slices.  Salt and pepper to taste.

Place 2-4 slices of tomato on 1 slice of bread, top with remaining slice of bread. Hold sandwich over a plate and take a big, juicy bite.

Roasted Variation:

Before slicing your ingredients preheat your oven to 450° F.

Lightly brush baking sheet with olive oil.  Place tomato slices on a baking sheet in a single layer, roast in oven for 5 to 7 minutes.

Use roasted tomato slices in lieu of raw tomato slices on sandwich.

Roasted tomato slices.

BGT Tips

• I like to use small basil leaves, they are tender and, I think, have more flavor then the really large leaves.  Save the large leaves for garnish or pesto.

• A serrated knife is the best knife for slicing tomatoes.

• Toasting the bread gives the bread structure and helps it hold up against the juicy tomato, balsamic vinegar and olive oil.