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Summer tomato & cheese toastie

One summer tomato & cheese toastie

Summer tomato & cheese toastie

Name: Summer tomato & cheese toastie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 400g ripe tomatoes we used a mixture of cherry and vine; 4 garlic cloves skin on; small handful of lemon thyme sprigs or use normmal thyme; 3 tbsp extra virgin olive oil; 30g mayonnaise; 4 thick sourdough slices; 150g cheese grated (we used The Ethical Dairy's Carrick)

Ailsa Burt

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Serves 2

Easy

Prep: 15 mins

Cook: 55 mins

plus cooling

A star rating of 4.7 out of 5.3 ratingsRate

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Treat yourself to a summer take on a classic toastie, with seasonal tomatoes, garlic, lemon thyme, and Carrick cheese – a sustainable cheddar-like option from a UK cheesemaker

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g ripe tomatoes

we used a mixture of cherry and vine
4 garlic cloves

skin on
small handful of lemon thyme

sprigs or use normmal thyme
3 tbsp extra virgin olive oil
30g mayonnaise
4 thick sourdough slices
150g cheese

grated (we used The Ethical Dairy's Carrick)

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Nutrition: Per serving

kcal1075
fat50g
saturates20g
carbs109g
sugars10g
fibre7g
protein42g
salt4.5g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Roughly chop any larger tomatoes and tip into a roasting tin along with any green vines, as these impart flavour, too. Using the side of your knife, lightly bash the garlic cloves and add to the tomatoes along with the lemon thyme. Drizzle over the oil and season well. Toss using your hands to combine. Roast for 25-30 mins until bursting and lightly charred. Carefully remove the garlic skins and mash into the tomatoes then cook for a further 15 mins. Set aside to cool slightly, then remove the thyme sprigs and discard.
step 2

Spread the mayonnaise over the outside of each of the four slices of bread, then spread the tomatoes over the other sides and top with the cheese. Sandwich the second half on top, with mayonnaise-side facing out, then put in a frying pan. Any leftover tomato mix will keep chilled in an airtight container for up to five days.
step 3

Put the pan over a medium-high heat, lay a baking tray or saucepan on top and weigh the toastie down with a couple of cans. You can also use a press if you have one. Fry for 4-5 mins until golden, then carefully turn, wiping the base of the tray or pan to remove any mayo, and press down again. Cook for a further 4-5 mins until golden, then cut in half and serve.

Recipe from Good Food magazine, August 2024

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A star rating of 4.7 out of 5.3 ratings

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