As I told you a few days ago I had picked up two lovely bags of fresh juicy local tomatoes at the green grocers in Chester last weekend. I had in mind to make some delicious slow roasted tomatoes. I love roasting tomatoes. It brings out their natural sweetness and we just love them.
They are so easy to make too. You basically just cut them in half, bang them into a roasting tin, drizzle them with olive oil, sprinkle with herbs, garlic, sea salt and cracked black pepper and Bob's your Uncle!! They come in ever so handy for all sorts! They make fabulous soups and are great in a salad. They're also pretty wonderful in hearty sandwiches such as these steak ones here today!
Think about it . . . two thick slices of grilled sour dough bread . . . charred in all the best bits . . . topped with a deliciously moreish roasted garlic mayonnaise. Of course you roast your own garlic for this. Why not . . . you're roasting the tomatoes anyways, why not do the garlic at the same time . . .
You spread one slice of the toasted bread with the scrummy garlic mayo . . . and then you top it with two nicely grilled sandwich steaks. Just look at those lovely char marks . . . yummo!!
You pile the other slice with fresh rocket leaves and several of those deliciously caramelized slow roasted tomatoes . . . just look at them . . . all sticky and slightly sweet, garlicky, herby . . . deliciously mouth wateringly scrummo . . .
You put that all together and you have a sandwich made in Heaven!! Delicious enough to be restaurant fare . . . but created and eaten in the comfort of your own home. Summer comfort food. This is pretty wonderful if I don't say so myself . . . would I like? I don't think so! A picture tells a thousand words and these are calling my name . . . I could easily eat another one right now. Couldn't you?
*Grilled Steak Sandwiches*
fine sea salt
a handful of rocket leaves
*Slow Roasted Tomatoes*Makes as many as you like
coarsely ground black pepper
*Roasted Garlic Mayonnaise*
Makes 8 servings
Makes 8 servings
1 head of garlic, top end trimmed off
3 TBS extra virgin olive oil375ml of canola oil (1 1/2 cups)
Alternately - if you are afraid to use raw eggs, mash the garlic until pureed, and whisk it into a good quality egg mayonnaise along with some lemon juice to taste.