This Marinated Tomato Sandwich layers juicy, herb-marinated tomatoes with creamy burrata and garlicky spread on crusty bread for a fresh, flavorful bite.
Marinated Tomato Sandwiches
Makes 6 to 8 servings
Ingredients
- ⅓ cup extra-virgin olive oil
- 8 cloves garlic
- 4 ounces cream cheese, room temperature
- 1½ teaspoons kosher salt, divided
- 3 tablespoons finely chopped red onion
- 3 tablespoons white balsamic vinegar
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1½ teaspoons lemon zest
- ¼ teaspoon crushed red pepper
- 5 medium tomatoes, cut into ¼-inch slices
- 2 (8-ounce) loaves artisan French bread
- 1 (8-ounce) container mini burrata cheese balls
- 2 cups fresh arugula
- Garnish: flaked sea salt
Instructions
- In a small saucepan, heat oil and garlic over medium heat, stirring frequently, until garlic is golden brown and soft, about 8 minutes. Remove from heat, and let cool. Drain garlic, reserving garlic oil.
- In a small bowl, mash garlic with a fork. Stir in cream cheese and ½ teaspoon kosher salt.
- In medium bowl, combine reserved garlic oil, onion, vinegar, basil, parsley, dill, lemon zest, red pepper, and remaining 1 teaspoon kosher salt. Add tomatoes, and gently toss to coat. Let stand for 30 minutes.
- Cut each bread loaf in half horizontally, and spread cream cheese mixture onto cut sides.
- Drain tomatoes, reserving liquid for drizzling or dipping, if desired.
- Break apart cheese, and place on bottom half of loaves; top with tomatoes and arugula. (Drizzle with tomato liquid, if desired.) Garnish with sea salt, if desired. Place top half of loaves on top. Using a serrated knife, cut into desired portions.
