When you think of sandwiches, your head goes to lunch — an ooey gooey grilled cheese and tomato soup combo, or perhaps the beloved panini. Truth is, a creative sandwich makes for a totally appropriate dinner option as well — when done right. And by “right," we mean stuffed to the brim with more goodies than your hungry self can handle. Brace yourself, because this dinner-friendly 'wiches will have your tummy grumbling!
Grilled Tomato, Chèvre and Thyme Baguette Sandwich
Makes two sandwiches
1 Rustic French baguette ( 10″), cut in half 2 tablespoons olive oil 2 1/2oz chèvre (preferably Sainte-Maure de Touraine), very thinly sliced 6 cherry tomatoes, cut in half 6 black olives 1 clove garlic, thinly sliced, fresh thyme leaves, from a small handful of sprigs 2 generous tablespoons pecorino (or any other aromatic hard cheese), freshly grated, black peppercorns, crushed in a mortar
Set the oven to 430°F and line a baking sheet with parchment paper.
Place the bottom half of the baguette on the lined tray, brush the bread with 1 tablespoon of olive oil and spread the chèvre and then the tomatoes and olives on top. Sprinkle with the remaining olive oil, thyme, garlic, pepper and pecorino. Bake in the oven for about 20 minutes or until the cheese is melted and the tomatoes are soft. You can also bake the top half of the baguette for the last few minutes. When it’s done, sprinkle with a little fresh thyme, season with salt (if necessary) and enjoy!
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