Tomato sandwich with anchovy butter and wild herb salad
Summer brings forth my favorite produce – above all, the juicy, ripe tomatoes I look forward to all year. And this recipe celebrates them in all their glory. When ingredients are fresh and good, you don't need to do much with them – that's why I prefer to eat tomatoes raw during the summer months.
Ingredients · Servings 4
- 3 oxheart tomatoes
- 4 slices of sourdough bread
- 100 g Butter
- 4 Sardellenfilets
- 0.5 lemon
- 3 sprigs of basil
- 3 sprigs of tarragon
- 4 sprigs of chives
- 0.5 clove of garlic
- 100g wild herb salad
- 3 tablespoons olive oil
- 1.5 EL Sherryessig
- 1 tsp grainy mustard
- 1 TL Honig
- 1 tsp fennel seeds
- 2 tbsp pine nuts
- coarse sea salt (for garnishing)
- Olive oil (for frying)
- Salt
- Pfeffer
Method · 20 min
- Slice the bread. Wash the mixed greens thoroughly and spin dry. Toast the pine nuts in a dry pan until golden brown, then remove and set aside. Briefly toast the fennel seeds in the same pan, then crush them in a mortar and pestle and set aside as well. Add a little olive oil to the pan and toast the bread slices for about 2 minutes on each side until crispy.
- Finely chop the herbs and anchovies, grate the garlic, zest and juice the lemon. Combine everything in a bowl with the butter, salt, and pepper, and mix until smooth. Trim the tops and bottoms off the tomatoes and reserve them for another use. Then slice the tomatoes into thick slices.
- For the dressing, finely chop the remaining tarragon and whisk together with crushed fennel seeds, olive oil, sherry vinegar, mustard, honey, salt, and pepper. Toss the mixed wild herb salad with the dressing. To serve, generously spread the anchovy and herb butter on the toasted bread. Top with 1-2 slices of tomato and sprinkle with sea salt flakes. Serve with the salad and garnish with toasted pine nuts.
