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    Toasted Open Sandwich with Goat's Cheese and Oven-Roasted Tomatoes

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    Toasted Open Sandwich with Goat's Cheese and Oven-Roasted Tomatoes

    These walnut bread sandwiches, topped with roasted tomatoes and goat's cheese, make a great snack in British Sandwich Week (13-20 May).

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 8 ripe English tomatoes, halved
    • 2 tsp olive oil
    • 1 tsp Waitrose Balsamic Vinegar
    • 2 tsp chopped fresh thyme leaves
    • 8 slices Waitrose Walnut Bread
    • 2 x 100g packs Pant-Ysgawn Farm Organic Goat's Cheese
    • ½ x 130g bag Waitrose Herb Salad


    1. Preheat the oven to 200C, gas mark 6. Place the tomatoes in an ovenproof dish. Mix together the oil, vinegar and thyme, and spoon over the tomatoes. Season with freshly-ground black pepper.
    2. Roast for 30-35 minutes until the tomatoes are starting to collapse, spooning any juice over them during cooking. Remove from the oven and allow to cool slightly.
    3. Meanwhile, lightly toast the bread slices and spread with the cheese. Top each slice with 2 of the tomato halves and a few salad leaves. Serve 2 slices of bread per person, with Waitrose Hand Cooked Sea Salt Potato Crisps on the side.

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    Cook's tips

    Make double quantities of the tomatoes. They will keep in the fridge for 1-2 days and can be used in salads or pasta dishes. You could also try different bread, such as ciabatta, for the sandwiches.

    Drinks recommendation

    Serve with a refreshing glass of lightly sparkling cider.


    Average user rating

    4 stars