Open-Face Tomato Sandwich {with creamy feta spread}

by Lauren

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I’m still thinking about Italian tomatoes. I could eat them all day, every day…and I did for 2 weeks.

The tomatoes in Italy are so flavorful and sweet that even the seemingly unripe, green-ish tomatoes are better than any tomato I’ve had in America. Their tomatoes taste how a tomato should taste yet that flavor is still beyond your imagination unless you’ve had one.

I’ve had canned San Marzano tomatoes and I know those will greatly alter the flavor of a recipe for the better but the fresh ones in Italy cannot be outdone. I know this all sounds dramatic but let me assure you, it’s truth.

Unfortunately I was very sick for few days in Italy. I couldn’t stomach anything but apricots (which are, surprise, surprise…far better than American apricots) yet, I was still asking Chris for tomatoes. Add eating endless tomatoes, tomato sauce, and bruschetta while in Italy to your bucket list.

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Much to my excitement, our first CSA box since we left came yesterday and guess what was inside?! Summer ripe, organic tomatoes!

I’m happy to announce that they are a deep red color and packed with that sweet, summer tomato flavor. Not exactly Italian quality but I still find myself only wanting to enjoy them raw. No alterations or salt needed here.

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In celebration of summer tomatoes, treat yourself to a slightly more expensive, heirloom tomato from your local farmer’s market. Put it on your most favorite multigrain, seedy bread and enjoy it prepared simply. Perhaps with just a tiny drizzle of good olive oil and a sprinkling of fresh herbs.

Open-Face Tomato Sandwich {with creamy feta spread}

Makes 4 small sandwiches

Ingredients

1 large organic heirloom tomato, sliced

1/4 cup feta cheese, crumbled

2 tablespoons yogurt

2 tablespoons mayonnaise

1 teaspoon olive oil

2 tablespoons chives, chopped (plus more for garnish)

4 slices good seedy, multigrain bread

Freshly ground black pepper

Directions

Lightly toast the bread until its just crisp but still soft in the middle. Using fork, mash/whisk/combine feta, yogurt, mayonnaise, olive oil, and chives.

Spread feta mixture onto bread and top with slices of tomato. Sprinkle with freshly ground black pepper and chives.

 

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From the Little Yellow Kitchen,

Lauren

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3 Comments to “Open-Face Tomato Sandwich {with creamy feta spread}”

  1. There’s nothing better than a tomato sandwich in the summer! I love the feta spread. It bet it was delicious with the tomato!

  2. This looks delish! I am definitely going to try this recipe but with gluten free bread.
    I’ve been meaning to comment and tell you girls that your blog is fantastic!
    Great photos and fabulous recipes! Thank you, keep those recipes coming!
    (I’m Shannon’s mom by the way :))

  3. Lauren

    Thank you so much Maureen!! We heard you were a fan :) So glad you said hello!!