roasted balsamic tomato and goat cheese sandwich
Roasted balsamic tomatoes
2 large tomatoes (I used tomatoes on the vine)
4 Tbsp olive oil
1.5 Tbsp balsamic vinegar
2 cloves garlic, minced
1 Tbsp granulated sugar
1 tsp salt
1 Tbsp dried oregano or basil
Assembling sandwich
~4-6 Tbsp crumbled goat cheese
8 slices good bread (I used whole wheat sourdough)
Handful of baby spinach
1. Preheat oven to 450F.
2. Slice tomatoes into slices that are approximately 1/4 inch thick. Spread in even layer on a foil-lined sheet pan
3. Drizzle olive oil and vinegar evenly over tomatoes. Sprinkle sugar and oregano/basil evenly over tomatoes.
4. Place tomatoes in oven, allow to roast about 25 min, until tomatoes are slightly caramelized. Remove from oven and allow to cool, or serve warm.
5. Use a fork to spread goat cheese crumbles evenly over each slice of bread. Press lightly on crumbles to help them adhere somewhat to the bread
6. Layer roasted tomato slices and baby spinach on four of the bread slices. Place bread slices without tomatoes on top.
7. Serve and enjoy!
*Note: If making less than 4 sandwiches, roasted tomatoes can be saved in an airtight container in the fridge for a few days, and used as needed. I imagine they would also be very good in salads, as well as by themselves as a side!
