My perfect Summer Sandwich with Balsamic Tomatoes & Whipped Basil Chèvre
by eat in my kitchen
My perfect summer sandwich is an easy snack – pure simplicity in a bun: Some fruity cherry tomatoes with a mild and creamy cheese and plenty of herbs. Italian Mozzarella di Bufala, or the softer burrata, would have been the classic choice but chèvre whipped with chopped basil turns the composition into a fresh and slightly sour pleasure.
What about the tomatoes – you could leave them raw and chop them up or grill them on the BBQ if you happen to have some hot coals at hand. I wasn’t, so I seared the whole fruits in a pan on high temperature for just a few minutes and deglazed them with a shot of syrupy Balsamico vinegar. They immediately turned into squishy balls of summer sweetness and made the sandwich a juicy and messy treat.
Balsamic Tomato and Basil Chèvre Summer Sandwich
For 2 sandwiches you need
white buns, cut in half, 2
fresh, soft chèvre (mild), mashed with a fork, 120g / 4 1/2oz
heavy cream 4 tablespoons
mild olive oil 1 tablespoon, plus a little splash for the tomatoes
fresh basil leaves, chopped, 2 1/2 tablespoons (10g), plus 6 leaves for the topping
cherry tomatoes 10
Balsamico vinegar 2 teaspoons
black peppercorns, crushed in a mortar
In a bowl, whisk the chèvre, cream, olive oil and chopped basil and season with ground pepper to taste.
In a heavy pan, heat a splash of olive oil and sear the tomatoes (whole, not cut) on medium-high / high heat for about 3 minutes or until soft and partly dark, stir constantly. Deglaze with the Balsamico vinegar, stir and take the pan off the heat.
Spread the basil chèvre lusciously on the bottom sides of the buns, lay the tomatoes on top and sprinkle with crushed pepper and fresh basil. Close the bun and enjoy!