This is a recipe I came up with on the stop when I was about 10 or 12. My dad had told me to make a good sandwich for my mom (they both worked very hard), so I set about working on a creation. Turns out, it was pretty good. It’s vegetarian, but not vegan. The nice thing about this recipe is that you can mess around with it, add or remove ingredients as you please, and chances are it’s still going to be pretty darn good.
Ingredients: makes one sandwich
- 2 slices of rye bread, pumpernickel, or olive bread
- 1/4 cup goat cheese (room temperature)
- 1 tbsp basil paste
- 1 tsp lemongrass paste
- 1 tsp Italian spices
- 1 medium tomato
- Oil for the pan
- Mix together the goat cheese, basil paste, and lemongrass paste. Continue mixing (a fork works well) until the goat cheese is spreadable. It should be light and fluffy, the consistency of cream cheese
- Slice the tomato into thin slices, about 1 cm thick
- Heat a small amount of oil* in a pan over medium heat. Cook the tomato slices until most of the water has evaporated
- Spread the goat cheese mixture onto one slice of bread. If it is too difficult to spread, mix it some more (we don’t want to break the bread!)
- Sprinkle the Italian herbs onto the goat cheese.
- Place the tomato slices onto the goat cheese. Be careful, they will be hot! Close the sandwich.
- Apply additional oil to the pan if needed. I would recommend olive oil, since the flavour contributes nicely to the bread
- Over low heat, cook the sandwich until it is hot all the way through. This can take up to five minutes per side, depending on how thinly spread your cheese is
- Remove from the heat and enjoy!
*If you have a non-stick pan, you can likely forego the oil in step 3. Olive oil isn’t necessary for this step, vegetable oil or canola oil works fine