This open faced tomato and herbed goat cheese sandwich was my reward after doing three loads of laundry today.
THREE, MASSIVE, GINORMOUS, SUPER DUPER, HUMONGOUS LOADS OF LAUNDRY.
I hate doing laundry.
Have I mentioned that?
Yeah, I think maybe I have.
My mother would tell me if I did it more often, I wouldn't have Mount Laundrious in my room.
She's probably right. Probably.
But then I'd have to find something else to whine about. It's not like it would take me long to find something else to whine about; I am female after all. (Ba-dum-dum! That was for the fellas and understanding women.) But, I really want this strained relationship to work. So I try. But the laundry bit back at me today.
As a matter of fact, my laundry nearly killed me.
It was lurking.
Patiently waiting for me.
I lost a drop of blood, but I was fortunate. It could have been more.
I'm still not out of the woods yet.
Who knows what and how many germs the tip of that safety pin was carrying? That one prick could be my death sentence.
I figure if I'm going to get taken out by a safety pin, then at least I'm going to go out having eaten an awesome lunch.
Open Faced Tomato & Herbed Goat Cheese Sandwich
This makes sandwiches for two people...or one hungry person. I won't say which I was.
2 slices of good quality, hearty bread (I used a 7-Grain from our local organic market)
4-6 tomato slices
1 1/4 ounce soft goat cheese
1 garlic clove
1 tsp chopped fresh herbs (I used basil, oregano, and chive from my garden)
2 tsp fresh basil, cut into ribbons
1 tsp olive oil
salt and pepper to taste
In a small bowl, combine the chopped fresh herbs and goat cheese until thoroughly mixed. Set to the side.
Toast the slices of bread so the bread will have some crunch.
When the toasted bread slices are cool enough to handle, lightly rub the garlic clove over both bread slices. The toasted bread will act like a grater, and fine bits of garlic will infuse the bread. You will not use the entire garlic clove, so save what's left for another use.
Divide the herbed goat cheese mixture between both slices and spread evenly.
Arrange the tomato slices on top of the herbed goat cheese.
Sprinkle tomato slices with salt and pepper.
Drizzle each open faced sandwich with 1/2 tsp olive oil and sprinkle basil ribbons on top.
Serve each sandwich with a hearty field green salad or a bowl of soup, or enjoy it as a light summer lunch.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Calories: 166 | Fat: 7.5 | Carbs: 19 | Fiber: 4 | Protein: 7