Drunken Goat Cheese and Tomato Mini-Sandwiches
PAT Gina introduced me to drunken goat cheese, and if you haven’t had it, you haven’t had cheese. (You can find it at Whole Foods and other fine food stores.) Drunken goat is semifirm and cured in red wine, so it has a maroon-colored skin. Flavorful and smooth, it goes great on a ripe-tomato sandwich. If you don’t have softened butter at the ready, a good shortcut is to spread plain mayonnaise on the outsides of the sandwiches instead. They’ll fry up just as crisp and golden as they will with butter.
Recipe information
Yield
serves 6 to 8
Ingredients
SUN-DRIED-TOMATO MAYO
Preparation
Step 1
Heat a large skillet or a griddle over medium-low heat.
Step 2
Place eight slices of bread on your work surface. Spread butter on one side of each slice of bread. Divide the cheese between the eight slices of bread. Spread the sun-dried mayo on the remaining eight slices of bread, and place on top of cheese slices, mayonnaise side down. Butter the top side of each sandwich. Cook the sandwiches, in batches, until the bread begins to turn golden brown and the cheese is starting to melt, about 5 minutes. Turn the sandwiches over with a spatula, and cook the other side, another 3 or 4 minutes more.
Step 3
Remove the sandwiches from the pan, slice each into four triangles, and serve.
SUN-DRIED-TOMATO MAYO
Step 4
Process the mayonnaise, sun-dried tomatoes, garlic, lemon juice, salt, pepper, and hot sauce in a food processor until smooth.
