Description
A delicious summer tomato and cheese toastie featuring roasted tomatoes and garlic combined with creamy cheese sandwiched between crispy sourdough slices, perfect for a flavorful and comforting meal.
Ingredients
Scale
Tomato Mixture
- 400g ripe tomatoes (a mixture of cherry and vine)
- 4 garlic cloves, skin on
- Small handful of lemon thyme sprigs (or regular thyme)
- 3 tbsp extra virgin olive oil
- Salt and pepper, to season
Toastie
- 30g mayonnaise
- 4 thick slices sourdough bread
- 150g grated cheese (we used The Ethical Dairy’s Carrick)
Instructions
- Roast the tomatoes: Preheat the oven to 220C/200C fan/gas mark 7. Roughly chop any larger tomatoes and place them in a roasting tin along with green vines for flavor. Lightly bash the garlic cloves using the side of a knife and add them to the tomatoes along with the lemon thyme sprigs. Drizzle with olive oil and season well with salt and pepper. Toss everything together using your hands to combine.
- First roasting stage: Roast the tomatoes and garlic mixture in the preheated oven for 25-30 minutes until the tomatoes are bursting and lightly charred.
- Mash garlic and continue roasting: Remove the garlic skins carefully and mash the softened garlic into the tomatoes. Return the mixture to the oven and cook for a further 15 minutes. Remove from the oven, set aside to cool slightly, and discard the thyme sprigs.
- Prepare the bread slices: Spread mayonnaise evenly over one side of each slice of sourdough bread. On the other side, spread the roasted tomato mixture. Sprinkle the grated cheese evenly over the tomato side, then sandwich with another slice of bread, mayonnaise-side facing outward.
- Cook the toasties: Heat a frying pan over medium-high heat. Place the prepared toastie in the pan. Place a baking tray or saucepan on top of the sandwich and weigh it down with a couple of cans or a press.
- Grill the first side: Fry for 4-5 minutes until golden brown, then carefully flip the toastie. Wipe the base of the tray or pan to remove any mayonnaise residue and press down again.
- Grill the second side: Cook for a further 4-5 minutes until golden brown and cheese is melted inside.
- Serve: Remove the toastie from the pan, cut in half, and serve immediately. Leftover tomato mixture can be stored chilled in an airtight container for up to five days.
Notes
- You can use a sandwich press or heavy weights to achieve a nicely pressed toastie.
- Using both cherry and vine tomatoes adds a variety of flavors and textures.
- If lemon thyme is unavailable, regular thyme works as a good substitute.
- Adjust the cheese type based on your preference; a good melting cheese works best.
- Leftover roasted tomato mixture can be refrigerated and used as a spread or topping for other dishes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Frying
- Cuisine: British
Keywords: summer tomato toastie, cheese sandwich, roasted tomato toastie, grilled cheese sandwich, easy vegetarian snack
