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Tieghan Gerard's Tomato and Goat Cheese Sandwich

COOK TIME
10 mins
PREP TIME
15 mins
SERVINGS
3
RATE THIS RECIPE
(0)
Katie Stilo
COOK TIME
10 mins
PREP TIME
15 mins
SERVINGS
3
RATE THIS RECIPE
(0)

Ingredients

  • 6 ounces goat cheese
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons chopped fresh basil, plus more for serving
  • 2 teaspoons lemon juice
  • kosher salt and freshly ground black pepper
  • 6 slices whole-grain or sourdough bread
  • 2 heirloom tomatoes, sliced
  • 6 slices bacon, chopped
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 pinch crushed red pepper flakes
  • Chef notes

    This sandwich is incredibly simple, but I've found that when you have really good, really fresh summer tomatoes and plenty of garden basil, that's truly all you need to make a killer meal. This sandwich is good any time of day. It makes the perfect breakfast, lunch or dinner (maybe add a nice side salad?). It's the best summer sandwich you can make with all those fresh tomatoes and basil.

    Technique tip: Pick the best summer heirloom tomatoes for this sandwich as they are the star.

    Swap option: You can omit the bacon and just use olive oil. And swap the goat cheese for fresh burrata or feta cheese.

    Preparation

    1.

    Preheat your grill to high heat or preheat your oven to 400°F.

    2.

    In a medium bowl, stir together the goat cheese, dill, basil, lemon juice and a pinch each of salt and pepper.

    3.

    Place the bread on a baking sheet and drizzle with olive oil on both sides, and season with salt and pepper. Place the bread on the grill and grill both for about 2-3 minutes per side, or until lightly chard. Remove from the grill.

    4.

    Spread the goat cheese mixture over half the bread and top with tomatoes. Season the tomatoes lightly with salt and pepper.

    5.

    Heat a large skillet over medium-high heat and cook the bacon until crisp. Drain off all but 1 tablespoon of bacon grease. To the bacon, add the vinegar, olive oil and a pinch each of red pepper, salt and pepper. Drizzle the warm vinaigrette over the tomatoes. Top with basil, then add the top piece of bread.