Description

My marinated tomatoes are an absolute must for summer. You can serve them on their own, in salads or wraps, or do what I do and make a fabulous sandwich with them!

Prep and cook time includes the time needed to make my Garlic Confit.

Ingredients

For the Marinated Tomatoes:

7 tablespoons garlic confit oil
2 tablespoons extra-virgin olive oil
8 garlic confit cloves
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
1 tablespoon finely chopped shallot
1 1/2 teaspoons of fresh lemon zest
4 tomatoes, heirloom or your favorite, cut into ¼-inch rounds
1 teaspoon kosher salt, or more if needed

For Roasted Garlic Whipped Cream Cheese:

8 ounces cream cheese, at room temperature
1/2 teaspoon kosher salt
8 garlic confit cloves
2-4 tablespoons chopped green onions

For the Sandwich:

4 large soft italian rolls or 8 bread slices, or your bread of choice (a large ciabatta cut into four portions works wonderfully)
16 ounces burrata or 16 ounces mozzarella
1 cup microgreens
Garlic confit
Marinated red onions

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Instructions

Make the Marinated Tomatoes:

In a large shallow platter, add the garlic confit oil, olive oil, and 8 garlic confit cloves. Using a fork smash the garlic confit to create a paste. Add the parsley, chives, basil, shallot, and lemon zest. Using the fork, mix everything to create an herb olive oil mixture. Place the tomatoes in the oil. Sprinkle the salt over the tomatoes. Using your hands, flip the tomatoes and rub the salt and herb mixture all over the slices to coat them completely. Set aside.

Make the Cream Cheese Spread:

In a food processor or in a small bowl with a fork, add the cream cheese, salt, 8 garlic confit cloves, and green onion and mix until well incorporated into the cream cheese, about 3 minutes.. Set aside.

Assemble the Sandwich:

Using a fork, smash a couple of garlic confit cloves and spread on the bread. Using a butter knife, spread a generous amount of the roasted garlic cream cheese over the bread.
Break the burrata balls up into 4 ounce pieces, if using. Layer the marinated tomatoes over the cream cheese. and top with 4 ounces of burrata or 2-4 ounces of the mozzarella. Spoon some of the herb-oil mixture over the mozzarella and top with a 1/4 cup of the microgreens. Top with some marinated red onions.
Spread a good amount of the cream cheese on a second slice of bread, close the sandwich, and voila! The perfect roasted garlic cream cheese and marinated tomato sandwich. Repeat until you have made 4 sandwiches.

Notes

If you’d like your bread toasted, in a large pan over medium high heat, heat until lightly toasted, about 3 minutes per side. Alternatively, you can toast your bread in a toaster or oven, everything works

Nutritional information is based on the Marinated Tomatoes and Cream Cheese Spread.

Nutrition

Serving Size: Divide equally between 4 sandwiches.
Calories: 493
Sugar: 3 g
Sodium: 337.6 mg
Fat: 51.2 g
Carbohydrates: 8.5 g
Protein: 4.6 g
Cholesterol: 57.3 mg