Monday opened faced tomato and goat cheese sandwich…with hot bacon vinaigrette.
Insert all the emojis with giant heart eyes now please.
I do realize that the title is a bit of a mouthful, but you guys know me, I just couldn’t leave anything out. Everything about these opened faced sammies is so good. Like, so, so, so good.
And that’s mostly due to the following three ingredients, goat cheese, heirloom tomatoes, and bacon (and normally I am not one to get overly excited about bacon). Again, all the heart emojis please.
Not sure about you guys, but I love starting Monday off with a fun recipe like these open faced sandwiches (or more technically fancy toast, but whatever, I’m going with the opened faced thing today). After a weekend of fun in the sun it can be hard adjusting to the routine of Monday, but who says we have to have boring food?
Meals can still be healthy, fun and easy on a Monday too, and these sammies are the perfect example.
While you might not think it from the title, this recipe is actually quick and easy to prepare. I’m talking under thirty minutes (took me 15 minutes when I made them for lunch yesterday) and simple ingredients you might already have in your kitchen…for me, these are pantry staples.
Here’s what you need…
–> goat cheese…my favorite. love any and all things goat.
–> fresh herbs…can’t live without my garden fresh herbs these days
–> grilled bread…yummmmmmmm.
–> heirloom tomatoes…my summertime obsession.
–> bacon..typically not a bacon person, but here it’s the secret to this open-face sandwich.
–> olive oil + vinegar…gotta add a little to highlight those tomatoes
Simply mix goat cheese + herbs, spread onto grilled bread. Add tomatoes. Make the hot bacon vinaigrette, drizzle it (generously) over the tomatoes. Top with basil (and if you’re like me, add plenty).
Dive in. Devour. Mumble something like, mmmm, yummmmmmm.
Kind of dramatic, but I have to express my feelings towards this recipe. It’s incredibly simple, but I’ve found that when you have really good, really fresh summer tomatoes and plenty of garden basil, that’s truly all you need to make a killer meal.
The carbs and cheese are also a must, but then when are those not a must around here?
Answer: they’re always a must. Obviously.
Bonus about this recipe? This sandwich is good any time of day. It makes the perfect breakfast, lunch, or dinner (maybe add a nice side salad?). You can bulk it up a bit by adding a fried egg (that would be so good), and right there you’ll have all the components of the perfect bacon, egg and cheese sandwich.
Or just eat it as is. Either way it’s going to be delicious, and trust me when I say, it’s the best Monday sandwich you can make.
Veggies, whole grains, and you know, a little bit of protein too….the best!
Speaking of Monday and Monday things!! Happy start of the week, and also, happy last day in July! It does make me sad that July is over…it’s my favorite month of summer…but there are fun things ahead as well. What are you guys up to this week?
We have so many fun projects happening here at HBH this week. Video filming, recipe development, work on a special new project, updating our email newsletter, planning for the book’s release, and more. It’s my absolute favorite when I know I have a busy week ahead!
That said, I better get to work! Have a great Monday…
Opened Faced Tomato and Goat Cheese Sandwich with Hot Bacon Vinaigrette
- 6-8 ounces goat cheese
- 2 teaspoons chopped fresh dill
- 2 teaspoons chopped fresh basil, plus more for serving
- 2 teaspoons lemon juice
- kosher salt and pepper
- 6 slices whole grain or sourdough bread
- 3 heirloom tomatoes, sliced
- 6 slices bacon, chopped
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 pinch crushed red pepper flakes
- 1 pinch each salt and pepper
1. Preheat your grill to high heat or preheat your oven to 400 degrees F.
2. In a medium bowl, stir together the goat cheese, dill, basil, lemon juice and a pinch each of salt and pepper.
3. Place the bread on a baking sheet and drizzle with olive oil on both sides, season with salt and pepper. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly chard. Remove from the grill.
4. Spread the goat cheese over the bread and top with tomatoes. Season the tomatoes lightly with salt and pepper.
5. Heat a large skillet over medium high heat and cook the bacon until crisp. Drain off all but 1 tablespoon of bacon grease. To the bacon, add the vinegar, olive oil, and a pinch each of red pepper, salt, and pepper. Drizzle the warm vinaigrette over the tomatoes. Top with basil. EAT!
And make these open faced sandwiches…you can thank me later.