Open-faced grilled tomato and manchego sandwiches

Garlic butter elevates a family favourite!

I adore open-faced sandwiches as I love how they showcase the fillings that are normally hidden inside. My chickpea salad sandwiches are a great example of this. For these sandwiches (which are so tasty they definitely rival my other new tomato and bread discovery, pan con tomate), I wanted a bit of an elevated flavour profile so for the cheese, I used 1 3/4 cups (210 g) manchego – a spectacularly delicious Spanish sheep’s milk cheese – mixed with 1/4 cup (30 g) parmesan and it was a super blend. I usually make a triple or quadruple batch of garlic butter as it will keep in the refrigerator for many weeks. For a really delicious finishing touch, I like to sprinkle truffle salt on the tomatoes right before serving.

Ingredients

• 3 tablespoons (42 g) butter
• 1 clove garlic, minced
• 1 tablespoon finely minced herbs (I used parsley and thyme)
• 6 slices rustic bread
• 2 cups (240 g) shredded cheese
• 1 large, ripe tomato, thinly sliced
• Salt and pepper, to garnish

Method

• At least an hour before serving, melt butter in a very small saucepan. Add garlic and cook over medium-low heat, stirring often, for 3 minutes. Remove from heat and transfer to a small bowl. Stir in herbs and let cool until semi-solid. If making days in advance, cover and refrigerate; warm in a bowl of hot water or carefully in the microwave when ready to proceed.
• Spread the garlic and herb butter over one side of each slice of bread and place on a baking tray. Place under a broiler and toast until butter is sizzling and bread is golden brown. Remove tray from oven.
• Sprinkle grated cheese on the toasted garlic bread and put the tray under the broiler again – be sure to watch it carefully and remove from oven once cheese is melted and just beginning to bubble and turn brown.
• Cut tomato slices in half and arrange on top of the melted cheese. Return the tray to the oven and broil for about 2 minutes to warm the tomato (and, once again, watch carefully).
• Sprinkle salt and pepper over the tomatoes and serve hot.

Serves 2; recipe can easily be multiplied.