Bread layered with cheese and basil
Pressed and dressed sandwich
This was a playful dinner that made use of homemade bread and fresh basil from my herb garden. For my first try, I used fig jam to accompany the goat cheese and pressed the buttered sandwich between two nonstick pans. For lunch the next day, I assembled a strawberry version and warmed it in a toaster oven at work. (I had to share a bite or two with coworkers, as well.)
I preferred the strawberry sandwich—the fruity jam is a natural partner to basil. And the toaster oven made the cheese adequately oozy, without dirtying two pans.
Goat Cheese and Jelly Sandwiches
4 slices of crusty peasant bread
3 ounces soft goat cheese
Sea salt
Pepper
1/4 cup roughly torn basil
2 tablespoons fig or strawberry jam
1 tablespoon butter
Instructions
Divide goat cheese in half, and place onto two slice of bread. Sprinkle with sea salt and freshly ground black pepper. Top the cheese with torn basil. Spread 1 tablespoon of jam on each remaining slice of bread. Assemble sandwiches and heat (you can use a toaster or a skillet with melted butter.
Serves 2