Garlic, Tomato and Cheddar Sandwich
This garlic, tomato and cheddar sandwich is a ten-minute breakfast that tastes far bigger than its ingredient list. The trick is in the toast: one slice is crisped hard and used as a grater for the garlic clove, then as a sponge for crushed tomato and olive oil. Green chili and lemon juice cut through the mature cheddar, so each bite is sharp, juicy and savory.
Instructions
Toast both slices of brown bread. One slice should turn firm and crisp, while the other can stay soft.
Rub the garlic clove over the crisp slice until only a small piece remains. Chop that piece and scatter it over the bread.
Halve the tomato and crush each half onto the same slice, so the juice soaks in. Chop the leftover tomato flesh and lay it on top.
Drizzle the olive oil over the tomato, taking care not to use more oil than the bread can absorb.
Season with salt and black pepper. Slice or crush the green chili, scatter it over the bread, and add the lemon juice.
Lay the cheddar slices neatly on top and close the sandwich with the soft slice of toast.
For a warm version, bake the finished sandwich in the oven for a couple of minutes, until the cheddar has melted and the tomato and garlic are half-cooked. Watch it so it does not burn, and avoid the microwave.
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