Like many of Dorie's recipes, the tomatoes are simple as can be. Halve cherry tomatoes. Sprinkle with salt, pepper, a drizzle of olive oil, some rosemary or thyme sprigs (I did both), and a few cloves of smashed, unpeeled garlic. Stick them in the oven on low heat for a few hours. They come out richly tangy and sweet/tart. To store the leftovers, she says they'll keep for a few weeks if you top them with oil and refrigerate. Once the tomatoes are gone, she suggests using the oil for salad dressing. Will do!
|My camera refused to focus on the tomatoes. They're prettier than they look here.|
Now, on to the sandwich! I'm going to say up front that this was unexpectedly delicious. I thought it would be good, but it's one of those examples of all the components coming together to make a better whole. The quality of the ingredients is a huge factor in this sandwich, and between Dorie's tomatoes, my homemade bread, and the fresh goat cheese that I bought from a brand new vendor at my weekend farmer's market, it was shockingly good.
|Feed my face.|
To assemble the sandwich, smear the remaining tomato mixture and then the goat cheese on the slices of bread. This was harder than I expected, because the goat cheese didn't want to adhere. I'd let it warm up a little next time, so it's more spreadable. Layer the grilled veg on one side of the sandwich, and put some spinach on the other side. Smash together, and devour.
Conclusion: Loved this, with the caveat that it needs to have superior ingredients. It wouldn't be as great with a supermarket baguette and a jar of sun-dried tomatoes. We had this for dinner, and I didn't miss meat. Matt said he would accept not eating meat for dinner because he'd had a pulled pork sandwich for lunch. Eye roll.