About the Recipe
The market tomatoes are really coming into their own now. Every week brings new varieties, each with their own unique flavor and texture. Besides a simple tomato salad dressed with salt, fresh herbs, and olive oil, the sandwich is the other classic taste vehicle for these beauties. And I'm constantly on the hunt for new versions of the tomato sandwich. This one, from chef Ignacio Mattos of the NYC restaurant Estela, uses a triple cream French cheese and a little heat to transform the basic build of white bread, tomato, mayo, and salt into an otherworldly, open-faced, melty masterpiece. The recipe below makes one serving, so multiply for however many hungry tummies you are filling.
-Christine
Ingredients
2 teaspoons extra-virgin olive oil
1 (scant ¼-inch-thick) slice pumpernickel or other dense, seeded bread, crusts removed
1 clove garlic
2 Tablespoon Fromager d’Affinois, Brie, or other triple-cream French cheese, softened (with or without rind, as desired-but I hope it is desired)
1 firm-ripe heirloom tomato, sliced into â…›-inch-thick rounds
Flaky sea salt
Preparation
In a large cast iron skillet over medium-high heat, add 1 teaspoon of the oil. Add the bread and toast, pressing down with the back of a spatula so it cooks evenly, until well charred and deep brown on both sides, about 5 minutes total. (It’s okay to have a few blackened bits; if the edges are burnt, just slice them off.)
Rub one side of the toast lightly with the garlic, then spread the cheese on top in a light, even layer. Season the tomato slices with 2 pinches of flaky salt.
Arrange the slices on the toast, letting them drape over the sides. Drizzle with the remaining 1 teaspoon oil; serve.