By 300 Sandwiches
I love pumpkin, but I needed a break from the ubiquitous pumpkin flavored goods in our house—biscuits and whoopie pies and even creme brulee that E made a few nights ago. I may have to get my flapper dress for Halloween an extra size bigger at the rate I’m inhaling these sugary treats.
One of our dear 300 Sandwiches readers, Elise B., gave me a great idea for a light lunch sandwich that her man lives for:
“I have an awesome sandwich that my boyfriend loved! It can be made as an open faced, or an actual sandwich….All you need is a nice loaf of white or wheat bread from the bakery, goat cheese and sliced tomato. I first make my pesto, then I cut my bread, slather the goat cheese on the bread, then the pesto, and top it with the sliced tomato. I usually drizzle extra virgin olive oil over it. When you’re done putting the sandwich together, just throw it in a 400 degree oven until it’s done to the crispiness you and your hubby like it. I finish it with a touch of either sea salt, or kosher salt. So yummy!! The tomato gets soft, and the cheese heats up to a point it just melts in your mouth!
P.S. I love what you’re doing….I hope you get the ring. You absolutely deserve it after making 300 different sandwiches!”
I agreed with her—both about the delicious sandwich and that I deserve a ring after making 299 more! Her tomato, pesto, goat cheese combo was a winner, but since E doesn’t like sliced tomatoes, I roasted some vine tomatoes with a bit of parsley and olive oil for my version.
I made these yesterday for lunch, with soft olive bread and lettuce, packed in a nice tupperware for E to take to lunch. Guess what time E ate the sandwich? Six thirty. “I didn’t forget! I like to eat small meals throughout the day,” he said. Uh-huh.
The next morning, I made the open faced version on toasted bread, which was an easy breakfast for two people who were perpetually late to the office. E works late into the night, so he’s been getting extra shuteye in the morning. I blame my sluggishness on all of those pumpkin treats.
4 slices crusty bread (I used Pain D’Avignon’s olive loaf, but any sourdough or bakery bread will do)
1 dozen cup vine tomatoes
2 tablespoons olive oil
2 tablespoons chopped parsley
1 teaspoon black pepper
pinch of salt
1/2 cup pesto
2-3 heaping tablespoons goat cheese
4-5 leaves lettuce
To roast tomatoes, set oven to 400 degrees, and in a small shallow dish layer tomatoes, then drizzle with olive oil, parsley, black pepper, salt. Roast for about 30 minutes.
For sandwiches: Slice of Bread. Pesto. Goat cheese. Lettuce. Tomatoes. Pop into oven for a few minutes to toast bread. Remove and either top with another slice of bread or enjoy open faced.
Cut in half and serve. Makes two large sandwiches.