Like it or not, fall will be upon us in a matter of days.
Personally? I’m thrilled. I’m so excited for cooler weather, boots, and all of the cinnamony things.
But if you’re looking for a way to soak up these final fleeting days of summer, allow me to introduce you to my absolute favorite summer sandwich.
Those hunks up there are one of the reasons why this sandwich is so good.
End-of-summer tomatoes just… hit different. They are so juicy and plump and tart and sweet and umami-y. Not to mention totally beautiful.
If you have a local farmers market where you can get some big heirloom tomatoes, I’d vote for that option. You want to find ones that seem heavy for their size to really make sure they’re nice, ripe, and juicy.
Slice them thin, and be sure to season them –– it’s amazing what a little salt and pepper can do to a slice of fresh tomato!
You’ll also need some kosher dill pickles, sliced super thin. I bought “sandwich style” pickles at the store, and they’re perfectly thin to add just a tangy, vinegary bite to our sandwich.
We’ll also need some cheese! In this case, I used Dairy-Free Garlic & Herbs Boursin Cheese. This spread is so good, and I prefer it 1000 times over to any store-bought vegan cheese slices. I get it at Trader Joe’s, but it looks like a few grocery stores around me carry it.
The vegan cheese slice texture just does not do it for me. But this spread? It’s awesome. It’s tangy and herby and a little garlicky, and just really great as a sandwich spread. It sort of reminds me of an herby cream cheese that you’d put on a bagel, and it’s very similar to their dairy-full counterpart as well!
Again, you’ll need a thin layer on one side of each of your slices of bread.
Speaking of, get yourself some good sourdough, sliced thin if you can. We’re all about those thin layers with this sandwich –– no need to unhinge your jaw to devour this bad boy!
Then we toast it in some oil or vegan butter, slice diagonally, and dive right on into those warm and juicy layers.
This is just like… my ideal end-of-summer meal. Effort level is minimal, prep time is basically non-existent, but the flavor?
Let’s just go with what my taste-tester called it: “stupidly, ridiculously good.”Print
My Favorite End-of-Summer Sandwich
This is the end-of-summer sandwich of my dreams! An herby dairy-free cheese spread, ripe heirloom tomatoes, dill pickles, and toasty sourdough bread make up this warm and juicy beauty!
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 1 sandwich
- Category: Sandwich
- Method: Grill
- Cuisine: American
- Diet: Vegan
- 2 thin slices sourdough bread
- Dairy Free Garlic & Herbs Boursin Cheese
- 1 heirloom tomato, sliced thin
- a few thin kosher dill pickle slices
- salt + pepper
- oil or vegan butter, for cooking
- Spread a thin layer of your dairy-free Boursin on one side of both slices of bread (so each slice of bread has one side covered).
- On one of the cheese-covered sides, add your tomato slices and season with a bit of salt and pepper.
- Top with your pickle slices, and then top with your other slice of bread, cheese-side down. The cheese should be on the inside of the sandwich.
- Heat a pan with a drizzle of oil or butter over medium heat.
- Add your sandwich and cook on one side until browned, 2-4 minutes.
- Carefully flip and cook the other size until browned.
- Slice diagonally and enjoy!
Keywords: dairy free sandwich, tomato grilled cheese, vegan grilled cheese
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